Mar 3, 2011

Dry Garlic Chutney ( Konkani Cuisine )

Dry Garlic Chutney ( Konkani cuisine )

A spicy chutney goes well with rice and dali thoy.

Recipe credit - Jaya. V. Shenoy ( Author - Dakshin Bharath Dishes )

You will need

2 teaspoons ghee
1 copra ( dried coconut )
2 -3 garlic pods ( 30 cloves )
Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
25 dried red chillies
1 1/2 teaspoon salt ( or to taste )


Grate copra and keep aside. Peel garlic cloves.

Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).

In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.

Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.

Mix all the powders well and store in a dry bottle or airtight container.

Decorating ideas:

Turn an unused nook into a play area for your kids ( beauty under your staircase ) : )

Source - Goodhomes

Photo - Woodville, Mumbai

1 comment:

Vimitha Anand said...

Thats really different...