Garlic chutney

Chutneys and aachars can complete and enhance any menu plan. Their spicy taste makes the meal more delicious. Back in Mumbai we used to prepare this Garlic chutney and enjoy it with almost everything. Okay, mainly with parathas. Garlic is said to add heat to body and so we used to have it usually in winter. But, yes, it is savored with Vada Pav through out the year. Store it in dry air tight container and it will last for weeks.


Ingredients: (Makes about 1/2 cup)

  • Garlic : 8-10 cloves
  • Peanuts: 1/4 cup
  • Sesame seeds : 1 tbsp
  • Dry Red Chilly: 3
  • Red chilly powder: 1/2 tsp
  • Salt to taste
Method:
  • Dry roast peanuts till the color starts to turn.
  • Dry roast sesame seeds on low flame till they pop. 
  • Lightly roast the dry red chilies as well. (For just 15-20 secs)
  • Now grind all the ingredients together to make chutney. You can keep it coarse or make fine powder.
Tips:
  • When preparing in small quantity I usually add little oil, this helps in grinding it easily. Also, it will last longer.
  •  You can try variations in this by adding roasted grated coconut or by adding some aamchor (dry mango powder).
And the pic below is my entry to Black & White Wednesday Week#106 hosted by Cinzia of CindyStar.
Alright, that's all for now. 

Till my next post,
Bye n keep budding.