Saturday, July 18, 2009

Roasted Garlic Chutney

This simple chutney does not appear as bright red as the other one due to roasting. It tastes delicious nonetheless.

LasNichi Bhajki Chutney
Roasted Garlic Chutney
1/2 cup dessicated/dry coconut, grated
5-6 red chilies
5-7 garlic cloves
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp tamarind paste
salt to taste
1/2 tsp sugar

1. Roast coconut on a hot pan - preferably iron one, till it is brown in color. Make sure it's not burnt.
2. Roast dry red chilies and garlic for 2 minutes.
3. Let it cool down. Grind everything together in a blender/mixer.

Note -
1. If you can pound the chutney in stone or iron mortal and pestle, it will taste even better. However, I used Sumeet. :-D

This post is my entry to Let's go nuts - Coconut hosted by Padmaja of Seduce your tastebuds.

Let's Go Nuts - event is started by Aquadaze of Served with Love.


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