Dry Red Garlic Chutney Recipe
Bold, spicy, and flavourful, this Dry Red Garlic Chutney or Balooli Chutney pudi from Karnataka is a classic Indian condiment. Made with garlic, dry red chillies, peanuts, roasted chana dal and coconut.
Servings: 1 bottle
Calories:
Ingredients
- 1 cup dry coconut I have used desiccated coconut, which is grated and dried coconut meat
- ½ cup Peanuts groundnuts, roasted
- ¼ cup puthane roasted grams
- 2 bulbs garlic
- 1 teaspoon cumin seeds
- 2 tablespoon sesame seeds roasted
- 2-3 tablespoon kashmiri chilli powder adjust as per taste
- Salt
Instructions
- Roast the 1 cup dry coconut in a thick wok on a low flame, stirring constantly. If you leave it alone for even 2 minutes, the coconut will burn. Transfer the coconut to a bowl and let it cool.
- In the same wok, add the peeled 2 bulbs garlic cloves and stir well till they sizzle and become lightly brown. I do not fry the garlic in oil, but you can brown it.
- Stir in the ¼ cup puthane, also known as roasted gram. Add the roasted ½ cup Peanuts, 1 teaspoon cumin seeds, and 2 tablespoon sesame seeds. I do this just to remove any moisture; they don't need to be roasted.
- When you get a nice aroma, add the roasted desiccated coconut and switch off the flame.
- Add the 2-3 tablespoon kashmiri chilli powder and the Salt. Mix well. Cool the mixture.
- Next, add the cooled mixture to the mixer or grinder and pulse the ingredients.
- Adjust the salt and chilli powder to suit your taste.