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
- Wide Bottom Pan
- Blender / Mortal Pestle
- 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
- 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………………….
- 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.
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.