Recipe of Super Quick Homemade Dry Garlic Chutney

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Make Speedy Dry Garlic Chutney. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Dry Garlic Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Garlic Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dry Garlic Chutney is Approx. 150 gms. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dry Garlic Chutney estimated approx 1 hr.

To get started with this recipe, we have to prepare a few components. You can cook Dry Garlic Chutney using 15 ingredients and 4 steps. Here is how you can achieve that.

I was introduced to this Dry Garlic Chutney powder in Ahmedabad, Gujarat. It goes well with Khakhra, Thepla, Rice etc. I even add to my Raita. I tried to recreate it at home because I can't get readymade Dry Garlic Chutney here now. #cookpadindia #drygarlicchutney #garlicchutney

Ingredients and spices that need to be Make ready to make Dry Garlic Chutney:

1. 1 Garlic Pod (net weight 50 gms)
2. 10-12 Whole Red Dry Chillies or as per your taste
3. 1 Tsp Fenugreek seeds
4. 1 tbsp Mustard seeds
5. 2 tbsps White Sesame seeds
6. 1 tbsp Cummin seeds
7. 1 tbsp Coriander seeds
8. 1/4 tsp Turmeric
9. 1/2 Tsp Hing powder
10. For Dry Roasted
11. As per taste Salt (Roasted salt)*
12. 2 tbsps Veg oil
13. 3 tsp Kashmiri LAL Mirch powder (for color)
14. 3 Tsp or as per taste Aamchur powder / Black Lemon powder
15. 2 Tsp Vinegar

Instructions to make to make Dry Garlic Chutney

1. Take the oil first fry the whole garlic cloves in it, when the garlic starts changing color add the whole dry chilies too and fry till the garlic becomes golden brown. Take it out and keep it on a plate to cool.
2. In the same pan and remaining oil, roast the other whole spices. You can do it seperately one by one but I added one by one and roasted it together, starting with Cummin/Jeera, stir it for a minute, then add Coriander/Dhania, then Mustard/sarso, then Sesame/ Til, then Hing and at last the fenugreek/ Methi. (Give each a 30 secs time). At last mix all together and roast it for a minute or less. Put it on the same plate of garlic to cool.
3. While roasting the whole spices/ Sabut masala, you can roast 1/2 Tsp salt too and adjust later on. For adding salt it's better to dry roast it so that it's good for the chutney as well as your health. Simply take 1/4 cup Salt and dry roast for 5 minutes and let it cool. (You don't need all, you can use this later, my mom used to dry roast salt and keep it for my sister as she loved extra salt because our food used to be less salt for the high B.P problem of granny.)
4. Once cooled, add everything into the mixer grinder jar, put Kashmiri LAL Mirch, Aamchur powder, and grind it for a minute or two, then add vinegar and again grind it. Check salt and add the roasted salt if required. Adjust sourness by adding Aamchur. This is a dry chutney but it's quite clumpy, the masala sticks together hence it's totally not in powder form. Store in an airtight container.

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So that's going to wrap this up for this special food Easiest Way to Prepare Speedy Dry Garlic Chutney. Thanks so much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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