Red Garlic Chutney ( Idlis and Dosas )
by Tarla Dalal
07 Oct 2019
This recipe has been viewed 88529 times
Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.
Red Garlic Chutney ( Idlis and Dosas ) recipe - How to make Red Garlic Chutney ( Idlis and Dosas )
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 cup grated coconut
6 to 7 garlic (lehsun) cloves , crushed
3 small red chillies
1 tsp tamarind (imli) pulp
1 tsp oil
salt to taste
Method
- Method
- Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
- Add the coconut and stir for 1 more minute.
- Cool and grind to a coarse paste with the tamarind and salt using a little water.
- Refrigerate till ready to serve.
Nutrient values per tbsp
| Energy | 37 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.3 g |
| Fiber | 1 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 3.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 1.6 mcg |
| Calcium | 1.2 mg |
| Iron | 0.1 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 18.2 mg |
| Sodium | 1.6 mg |
| Potassium | 31.4 mg |
| Zinc | 0.1 mg |
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