Garlic chutney powder is one of the versatile powders we can prepare. This chatni powder can be used as a side dish to rotis, dose,and idli and much more. You can sprikle this powder on sandwich, vada pav or any chat you prepare at home. In this recipe we are using quite a bit of curry leaves also which adds more health benefits to the dish.
If you don’t have time to prepare red chutney for the Masala Dose , you can sprinkle this Garlic chutney powder on the Dose. This Garlic chutney powder is prepared with out any dals.
Here is the step by step instructions to " How To Make Garlic Chutney Powder"
- 1 1/4 cup shredded dry coconut
- 1 cup curry leaves wash and spread it on a towel to take out the excess water
- 1/4 cup garlic cloves
- 1 TBSP Jaggery
- small key kime size tamarind
- 1 tsp salt
- 1/2 TBSP red chilli powder if you are using red chillies 6 byadagi and 5 guntur red chillies
- 2 tsp oil
Garlic Chutney Powder, Chutney Powder recies
- Peel the garlic.
- Since each garlic clove is different size and shape, cut it into small equal parts.
- Like this.
- Heat a wok on low heat. Roast the dried coconut on low flame until it turns light brown or becomes crispy. Transfer it to a bowl.
- Keep the wok/pan back on stove, roast the curry leaves until it becomes crisp.(4 to 5 minutes)
- leaves should not turn dark brown. Make sure to roast it on low flame. Transfer it to a bowl.
- Keep the pan back, put the oil and fry the garlic until it turns brown.
- It may take 5 to 6 minutes.
- Turn off the heat and to the fried garlic add the roasted curry leaves, dried coconut, tamarind, salt and red chilli powder and mix it well.
- Once the mix is cool enough, grind it to a coarse consistency along with the jaggery.
- Since we added more curry leaves the chutney powder is somewhat light brown in color, if you want red color either skip or use less curry leaves.
- Here is the best tasting Garlic Chutney Powder ready to eat.
- Once the powder is cooled completely, store it in a glass jar and you can refrigerate up to 4 to 6 months.