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Tuesday, February 22, 2011

Spicy Dry Garlic Chutney

Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and red chili powder. It is used for cooking in many Indian (especially Maharashtra and northern Karnataka) and Pakistani homes.

The dry, powdered variety can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with plain yogurt, buttermilk or vegetable oil. The wet variety is made with fresh grated coconut and is for immediate use. It is often eaten with fresh, hot bhakri (a Chapati/roti made from jowar).


* 1 cup garlic pods peeled

* 1 cup unsalted peanuts

* 1/2 cup cayenne pepper powder

* 1/4 cup Paprika powder

* 1/4 cup cumin powder

* 1/4 cup of vegetable oil (optional)

* 1/2 cup coriander powder

* 2 table spoons salt


* Roast the peanuts on Yava /griddle and let them cool.

* Put peanuts, garlic pods, oil, all dry spices and salt in a food processor.

* Grind them together to desired consistency/fineness.

* You can store this in the airtight jar in fridge for 4-5 weeks.

* You can serve this on the side with chapati, rice, or can be used in cooking for an extra kick.

Garlic Chutney Description adapted from

Recipe by Surekha's Dearest Mom Mrs. Kasturben.

Photographs by Surekha.

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