History of Garlic Chutney
The tradition of chutney was spread from the English-speaking world, because in the Caribbean and South America, the chutney is used for the pork and fish. The spicy chutneys are 500 BC back when the Romans and British are used to preserve food. The chutney was the popular appetizer in India since 1780s and with the independence of Pakistan; the chutneys become important part of the Pakistani cuisine.
Recipe of Garlic Chutney
- Cooking Time: 5 Minutes
- Servings: 4 to 5
- 35 to 40 garlic cloves
- 5 tablespoon chili powder
- 5 spoon oil
- 1 teaspoons cumin seed
- Salt according to your taste
Instructions for the Preparation
Peel all garlic cloves and add red chili powder, oil, cumin seed and salt in the grinder with peeled garlic cloves and grind them well. You can also use mortar and pestle to manually grind every thing. The garlic chutney is ready to eat.
Variations in the Garlic Chutney
You can increase the red chili powder to make it spicier. It can be stored in an air tied jar for almost 10 to 15 days in the refrigerator or in the room temperature.
Uses of Garlic Chutney
The garlic chutney can be taken in powder form with curd, vegetable oil or butter milk. The wet garlic chutney with coconut cannot be stored and it is prepared fresh for immediate use. You can use it with hot bhakri (roti of jowar).Add to Favourites