Traditional Garlic Chutney / Bellulli Khara is a delicious dish from North Karnataka . A perfect dish to enjoy during winters and monsoon season. A very versatile chutney that can be easily stored for more than month. I always prefer to make small batches and enjoy fresh garlic chutney. Bellulli Khara is very simple to make with easily available ingredients . It is easily whipped in just 10 minutes. I bet you will love it .
Various Uses of Garlic Chutney / Bellulli Khara:
- Serve it with Hot rice and Ghee
- Goes well with Dosa and Idli
- Serve with Roti , phulka and even Paratha
- Smear on your toast and enjoy
- Add it to Veggies when you stir fry
- Add to plain dals too.
Benefits of Garlic in our diet :
- Boosts our Immune System
- Known to reduce Blood Pressure
- Helps to lower Bad Cholesterol
- Helps to Detoxify
- Strengthens the Bones
- Helps to fight Fungal Infections
- Combats Allergies
- Good for Digestion
Some Insight about North Karnataka Cuisine:
- Jowar ,Rice, Maize ,Peanuts are an integral part of the diet here ,due to the climatic conditions
- Food is Slightly Spicer
- Salads aka Kosambiri and Curd is an integral part of the diet
- The dishes are simple, nutritious and flavorful.
- Easy to cook and enjoy
Check out another Garlic chutney from my blog.
GARLIC CHUTNEY / BELLULLI KHARA
Equipment
- Wide Bottom Pan
- Spatula
- Blender / Mortal Pestle
Ingredients
- 25 Nos Garlic Pods Peeled
- 15 Nos Kashmiri dry red chilli
- 10 Nos Guntur Red Chilli(Any Spicy Variety)
- 1 Cup Curry Leaves
- 1 Cup Fresh Coriander Leaves
- 2 Tbsp Cumin / Jeera
- 2 Tsp Oil
- 1/2 Lemon Size Tamrind
- Salt to taste
For Tadka / Seasoning
- 1 Tbsp Oil
- 1/4 Tsp Hing / Asafoetida
Instructions
- Wash and completely dry the curry leaves and Coriander Leaves .
- Heat 2 Tsp oil in a wide bottom pan . Fry both the varieties of dry red chillies for about 2-3 minutes .
- Transfer them to a dry plate.
- In the same pan add jeera , peeled garlic pods , curry leaves , coriander leaves ,salt and tamrind and saute for about 3 minutes .
- Turn of the heat.
- Blend all the ingredients coarsely using a mortar pestle or a blender.
- Heat the same pan with 1 tbsp oil.
- Add hing / asafoetida. Transfer the coarse garlic chilli paste and mix well.
- Let it cool completely and transfer the contents to an airtight container.
- Serve and enjoy………………….
Notes
- This garlic chutney is a traditional recipe from Northern Karnataka.
- There are many variations to this .
- You can add desiccated coconut and jaggery too.
- Good for women who have just delivered. Reduce the quantity of chilli if you want it less spicy.
- I have used a mix of kashmiri and guntur chilli. Kashmiri chilli gives a nice colour and Guntur chillies give the heat.
- Use dry spoon to serve.
- I have already mentioned the various uses of this versatile chutney.
KATHIYAWADI LEHSUN CHUTNEY /GARLIC CHUTNEY
Do try this recipe and share your feedback. Tag me on any of my social media handle if you try this recipe. Follow and subscribe for regular updates and new recipes. Do not Miss any Recipe !!. Thank you for your support.
Cheers !!
Preethi Prasad
A delicious and chatpata chutney. Love garlic chutney and this recipe is so different from the way I make it. With coriander and curry leaves it must be so flavourful.
Belluli Khara is so flavoursome and versatile to use. I love to add it over my stir fry. Yours looks so good, Preethi.
Since garlic is not often on our menu, these pickle style ones are so useful for us to consume some garlic.
Wow I have never had this garlic chutney. Hubby will love it and I can feed him the coriander and curry leaves that is is reluctant to eat. Thanks Preethi.
Lovely. I love spicy chutneys and will definitely try this one. How long can we store this ?
Stays good for a month or two .I make small batches.
bellulli khara, zunka and some ‘jajjidha’ onion slices – I think I could dream a hundred ways about this combo. The coirander leaves takes this to another level, alva preethi ?
Absolutely Kalyani. I am dreaming of the combo you mentioned
Am not a great fan of garlic but once I had this belluli khara with akki roti and I really loved the combination. It is so delicious and aromatic .
Garlic chutney sounds lipsmackingly delicious Preethi. I can imagine the spicy mouthwatering taste. Saving the recipe to try.
OMG! All my favorite ingredients in one recipe. I have bookmarked and will try this for sure.
I always depend on my maid for this flavourful bellilli chutney. Now thanks to you I can make it myself. Love it.
OMG preethi, that’s one finger licking chutney with garlic! The name itself is making me salivate and i m literally drooling as i read thru the garlic chutney recipe! Steaming hot rice with a generous drizzle of ghee and this chutney, oh my , bliss on plate!!!
This is such a delicious looking chutney. Adding all those red chillies must make it really hot and tasty. This is the kind of chutney we like eating with our thali.