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'GARLIC AND CHILLI CHUTNEY '

These amazing recipes of garlic chutney is all time favorite my daughters love this soooo much that i always keep garlic chuteney jar in my fridge .As it is garlic is very good for health . This tangy and spicy chutney is tasty as well as healthy for your family ...
  

Garlic Chutney (lasun chatani)
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Ingredients:
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1 Bowl full of garlic
pinch of tamarind
salt 1/4 tea spoon
sugar 1/2 tea spoon
2 bowl full of dry coconut
red chilli powder 2Table spoon


Method:
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Roast the dry grated coconut in a kadhai.
After it gets cool add garlic,salt,sugar,tamarind and red chilli powder and grind it in a mixer.
Serve with oil or curd.

Garlic Chutney (rajasthani style)

This is a fine example of one of the very hot chutneys and pickles that are consumed at the region of Rajasthan. This amazing chutney is made of kachri . If you are unable to find kachri, you can increase the garlic by the same amount (9 oz/250 g).If you find this chutney too hot balance the flavor with 1 tbsp ketchup kachri you will find in Indian stores specially stores who keep Gujarati and Rajasthani spices..

Ingredients

 

1 cup vegetable oil 
1 tsp cumin seed 
5 oz (125 g) garlic, roughly chopped 
21/2 oz (75 g) dried red chilies, soaked in 
1 cup water, drained and made into a paste
1/3 cup malt vineger 
2 tbsp salt 
1 tbsp red chili powder 
9 oz (250 g) kachri (see above), coarsely powderd
3 tbsp sugar, or to taste 


Method:


Heat the oil in a saucepan, add the cumin seeds, and, when they crackle, add the garlic. Fry until it
begins to turn golden.
Add the chili paste, vinegar, salt, and chili powder. Cook, stirring constantly, for 5–6 minutes.

Add the kachri if you have some and cook the chutney for a further 12–15 minutes or until the fat separates out and comes to the top.
Check the seasoning and add the sugar, if required. Remove from the heat and allow to cool  .

This chutney can be eaten cold or hot with bajre ka rotla 

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