GARLIC CHUTNEY / BELLULLI KHARA
Traditional garlic chutney from North Karnataka . It is spicy and super addictive.It is very easy to make and can be easily stored for more than a month. Perfect to enjoy during winters.
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.