Dry Garlic Chutney (Konkani Cuisine) Recipe

Cooking Directions

• STEP 1.Dry roast the garlic cloves until they turn golden brown and aromatic.
• STEP 2.In the same pan, dry roast the dried coconut until it turns slightly brown.
• STEP 3.Grind the roasted garlic, dried coconut, red chili powder, and salt to a coarse powder.
• STEP 4.Heat oil in a pan and add mustard seeds and curry leaves.
• STEP 5.Add the ground chutney powder to the pan and saut茅 for a minute.
• STEP 6.Remove from heat and let the chutney cool down before storing in an airtight container.

Cooking Tips

• Make sure to roast the garlic and dried coconut on low heat to prevent burning.
• You can adjust the spice levels by adding more or less red chili powder according to your preference.
• For a tangy twist, you can add a teaspoon of tamarind paste to the chutney.

Storage and Serving

• Dry Garlic Chutney can be stored in an airtight container at room temperature for up to 2 weeks.
• Serve the chutney as a topping for vada pav, sandwiches, or as a side dish with rice and dal.
• You can also sprinkle the chutney on roasted vegetables or use it as a seasoning for snacks.