GARLIC CHUTNEY RECIPES

SPICY HOT GARLIC CHUTNEY RECIPE | ALLRECIPES

Spicy Hot Garlic Chutney Recipe | Allrecipes image

This is a traditional Gujrati chutney this is very spicy but can be adjusted to make sweeter, milder, or more garlicky. It can be used as a dipping sauce or sandwich spread. The possibilities are endless. I've even roasted chickpeas with this as a coating. Taste chutney and adjust seasonings per your taste. Add more water for a thinner sauce.

Provided by Van Dana

Categories Side Dish Sauces and Condiments Chutney Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

1 teaspoon jeera (cumin seeds)
10 cloves garlic, peeled
1 tablespoon water
1 tablespoon cayenne pepper, or more to taste
½ teaspoon salt, or more to taste

Steps:

Grind cumin seeds in a blender. Add garlic, water, cayenne pepper, and salt; blend into a smooth paste.

Nutrition Facts : Calories 7 calories, CarbohydrateContent 1.4 g, FatContent 0.2 g, FiberContent 0.2 g, ProteinContent 0.3 g, SodiumContent 117.3 mg, SugarContent 0.1 g

MASI’S GARLIC CHUTNEY – THE CHUTNEY LIFE

Masi’s Garlic Chutney – The Chutney Life image

Total Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 4

Ingredients

2 tbsp grated garlic cloves
2-3 tbsp oil (vegetable or canola, less or more oil based on preference)
1 tsp red chili powder (cayenne aka lal mirch)
1/4 tsp salt

Steps:

Combine the grated garlic, cayenne pepper (lal mirch powder), salt and oil in a small bowl and mix well.
Serve!

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ROASTED-GARLIC CHUTNEY RECIPE - FOOD.COM

When you think of chutneys, the word *dry* doesn’t usually come to mind – but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crocker’s Indian Home Cooking.
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Total Time 25 minutes
Calories 18.3 per serving

Tightly cover and store in refrigerator up to 3 days.

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TOMATO & GARLIC CHUTNEY | CONDIMENT RECIPE | CHETNA MAKAN

This light and vibrant tomato chutney is inspired by the cuisine of Western India. The taste is sweet and sour, with a nice chilli kick. It is a great accompaniment to all sorts of foods and is also a fantastic way to use tomatoes when they are in season. This is beautifully refreshing for a hot summer’s day and also very comforting with warm food in winter.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 37 calories per serving

1. Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with 200ml of water, bring to a simmer, then cover and cook over a low heat for 10 to 15 minutes.
2. Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste.
3. Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and 1½ teaspoons of sea salt.
4. Cook over a low heat for 15 to 20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well.
5. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.

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