Ingredients:-
Peeled Garlic cloves - 1/2 cup
Curd - 1 tbsp
Red chili powder - 2 tsp
Cumin seeds -1/2 tsp
Ghee(Purified Butter) or Oil - 3 tbsp
Salt - 3/4 tsp ( according to your taste )
Process -
After washing and cleaning garlic, put it in a mixing jar. Add curd, cumin seeds, salt and chili. Add 1 tsp of oil or ghee and 2-3 tsp of water. Make a coarse paste. Now heat up a pan and add remaining oil into it. Put this paste in the oil, add 2-3 tbsp water and mix well. Cover the pan and let it cook on simmer flame for 5-7 mins. Keep checking and mixing the chutney. Let it stay covered for 5 mins after turning off the flame.
Tips- Put ghee and chutney paste together in the pan and cover it before turning on the stove, this makes it less messy and the aroma also will not be too strong in the kitchen. The consistency will change once this chutney cools down, It gets little dried if enough moisture is not there. It will not affect the taste though. I like to make this in desi ghee but it tastes equally delicious if cooked with any other cooking oil. Mustard oil can enhance the flavors too. This can be stored in an airtight container in the fridge for about a week.
Peeled Garlic cloves - 1/2 cup
Curd - 1 tbsp
Red chili powder - 2 tsp
Cumin seeds -1/2 tsp
Ghee(Purified Butter) or Oil - 3 tbsp
Salt - 3/4 tsp ( according to your taste )
Process -
After washing and cleaning garlic, put it in a mixing jar. Add curd, cumin seeds, salt and chili. Add 1 tsp of oil or ghee and 2-3 tsp of water. Make a coarse paste. Now heat up a pan and add remaining oil into it. Put this paste in the oil, add 2-3 tbsp water and mix well. Cover the pan and let it cook on simmer flame for 5-7 mins. Keep checking and mixing the chutney. Let it stay covered for 5 mins after turning off the flame.
Tips- Put ghee and chutney paste together in the pan and cover it before turning on the stove, this makes it less messy and the aroma also will not be too strong in the kitchen. The consistency will change once this chutney cools down, It gets little dried if enough moisture is not there. It will not affect the taste though. I like to make this in desi ghee but it tastes equally delicious if cooked with any other cooking oil. Mustard oil can enhance the flavors too. This can be stored in an airtight container in the fridge for about a week.
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