Red Garlic Chutney ( South Indian Chutney )
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 29055 times
There is just one thing to fear about this chutney recipe – it might end up stealing the thunder out of the main course! serve with relatively bland main course dishes such as idlis, dosas, lemon rice, etc.
Red Garlic Chutney ( South Indian Chutney ) recipe - How to make Red Garlic Chutney ( South Indian Chutney )
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 tbsp coconut oil or any other refined oil
6 to 7 garlic (lehsun) cloves , crushed
3 whole dry kashmiri red chillies , broken into pieces
1 cup freshly grated coconut
1 tsp tamarind (imli) pulp
salt to taste
Method
- Method
- Heat the oil in a kadhai, add the garlic and red chillies and sauté on a slow flame for ½ a minute, while stirring continuously.
- Add the coconut and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
- When cool, add the tamarind pulp, salt and ½ cup of water and blend in a mixer till it forms a smooth paste.
- Use as required
Nutrient values per tbsp
| Energy | 43 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.2 g |
| Fiber | 1 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Vitamin A | 9.7 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 mg |
| Iron | 0.1 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 18.2 mg |
| Sodium | 1.5 mg |
| Potassium | 30 mg |
| Zinc | 0.1 mg |
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