Garlic chutney
| Type | Condiment |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Karnataka, Pakistan |
| Main ingredients | Yogurt, garlic |
| Variations | Dahi chutney, Raita |
 Cookbook: Garlic chutney  Media: Garlic chutney | |
Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and chillies, green or red, latter sometimes in the powder form. It is used for cooking in many Indian (especially Maharashtra, Gujarat, Punjab, Rajasthan and northern Karnataka) and Pakistani homes.
The dry, powdered variety can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with curd, buttermilk or vegetable oil. The wet variety is made with fresh grated coconut and is for immediate use. It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar, bajra, nachni, etc.).
Preparation
This chutney is an easy recipe and takes only minutes on medium heat so that the garlic is infused.[1] Those who can go past its pungent odour find the garlic chutney amazing.[2]
References
External links
| Onion cultivars | .jpg) | ||
|---|---|---|---|
| Onion species | |||
| Onion food | |||
| Garlic cultivars | |||
| Garlic species |
| ||
| Garlic food | |||
| Garlic and onion constituents | |||
| Related |
| ||
| |||
