Garlic chutney
 A garlic chutney in South India prepared using red chili pepper | |
| Type | Condiment |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent and Tibet |
| Associated cuisine | India, Bangladesh, Pakistan, Nepal |
| Main ingredients | Garlic, coconut, peanuts, chili peppers |
| Variations | Dahi chutney, Raita |
| |
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers.[1][2][3][4] Cumin and tamarind are also sometimes used as ingredients.[3][5][6][7] It is prepared in both wet and dried forms.[8] The wet variety is made with fresh grated coconut and is typically served immediately after preparation.
Dry variety
[edit | edit source]The dry variety is a commercial product purveyed in packets and jars.[9] Homemade dried garlic chutney can be stored in bottles and will last up to four weeks. When refrigerated, it can be kept for up to six months.[8] It is eaten either dry or mixed with yogurt,[3] curd, buttermilk or vegetable oil. It is sometimes prepared in a powdered form.
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Dry garlic chutney prepared with red chili pepper
Uses
[edit | edit source]Garlic chutney is used for cooking in many Indian (especially Maharashtra,[3][10] Gujarat, Punjab, Rajasthan[11] and northern Karnataka[12]) and Pakistani homes.[4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.).[3] Garlic chutney is sometimes served as an accompaniment to chaats and khandvi.[10][13][14]
See also
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References
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External links
[edit | edit source]- Garlic chutney. Vahrehvah.com.
- Dry Garlic Chutney Recipe. Foodviva.com.
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