Here is the recipe for Mangalore style garlic chutney. This spicy, tangy chutney can be paired with Idli, dosa, Uttappam, Appam, Masala Paniyaram etc. In this recipe garlic and dry byadagi chilli is used as main ingredients. You can replace byadagi chilli with Kashmiri red chilly powder.
The recipe credit goes our dearest Rukya aunty. During one of the visits to her house, she served paniyaram with this garlic chutney. I still remember that day, I loved this chutney so much that I ended up eating just the chutney 🙂
Preparation time: 5 minutes
Cooking time : 2 minutes
- Fresh grated coocnut – 1 cup
- Dry red chilly – 4
- Garlic cloves – 4
- Onion – small piece
- Tamarind – sixe of half lemon
- Ginger – 1/4 inch
- Salt – to taste
- Add all ingredients in grinder/ blender, add little water and grind to a smooth paste.
- Heat 2 teaspoon oil in a tadka pan. add 1/2 teaspoon mustard seeds, 5- 6 curry leaves and saute for few seconds. Pour the tadka on chutney. ( optional)
Chutney is ready to serve with Idli/Dosa/Uttappam/Paniyaram( Guliappa) .
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