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Saturday, March 27, 2010

~ SPICY DRY GARLIC RED CHUTNEY RECIPE ~





Spicy dry garlic chutney is added to vada pav or dabeli to give it a distinct dry garlic spicy flavor. This is a very simple recipe and prepared dry chutney stays fresh for almost a year.

This chutney can also be used to fill in dabeli buns, tastes very good with snack items like dhokla & to add to stuffed vegetable preparations.

RECIPE MAKES 2 CUPS

INGREDIENTS

1 cup Sesame seeds ( Til - make sure they are picked over for stones )

1 cup Red chilli powder

24 garlic cloves + salt = make a paste

2 teaspoons jeera OR jeera powder

2 teaspoons variyari ( fennel seeds )

2 teaspoons oil

Salt to taste

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METHOD

1. Roast Sesame seeds on little less than medium flame, stirring continously till sesame seeds change color. This will take 8-10 minutes.

Put the seeds on a dry plate & let them cool completely.

2. After they cool down, add the seeds to a blender & COARSE grind them by frequent pulsing.

Add the coarse sesame seeds powder to a big size bowl, add 1 cup Red chilli powder & mix well with a spoon.

3. Dry grind jeera and variyari, add to the sesame seeds + chilli powder chutney & mix well

4. Add crushed garlic cloves, salt enough for the chutney (about 2-3 teaspoons), 2 teaspoons oil & mix these well with the chutney

5. Add 4-5 spoons of the chutney to the blender & grind it to mix all the spices well by constant pulsing.

Remove this spicy dry garlic chutney powder in an airtight container that holds about 2 cups capacity.

Repeat this process for the remaining chutney & store in airtight container.

This chutney will last for a year.

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To make the chutney to add to vada pav / dabeli

Take 1/4th cup of the spicy dry garlic chutney powder + 1/8th cup roasted ground peanut powder + 1/8th cup dry shredded coconut

This makes 1/2 cup of chutney & this has to be utilized as fast as possible as it has coconut & peanuts.

Whatever is leftover after using in vada pav / dabeli, add the remaining powder to a bhindi sabzi as a stuffed bhindi filling OR

In a stuffed egglant & potato sabzi, fill the eggplants & potatoes with the remaining powder.

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One chutney, many uses ... Prepare & enjoy !!!

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