Garlic chutney
| 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  Garlic chutney | |
Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and red chili powder. 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 roti made from jowar).
Preparation
This chutney is an easy recipe and takes only minutes on medium heat so that the garlic is infused.[1] Except for its slightly toxic odour , the garlic chutney is amazing.[2]
References
External links
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