Monday, 4 March 2013

Tangy Garlic Chutney


1 tbsp mustard oil,
12-15 cloves of garlic,
1 tsp panch poran (a mixture of mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and onion seeds),
½ tsp turmeric powder,
½ tsp red chilli powder,
2.5 tbsp tamarind pulp,
2 tbsp jaggery,
Salt to taste


Slice the garlic cloves. Heat the mustard oil and add the panch poran. When they crackle add the sliced garlic cloves and let it fry till they turn light brown in colour. Then add the turmeric powder, red chilli powder, tamarind pulp and jaggery (I simply used meethi chutney that I had in stock). Cook till thick. Cool and serve.