Garlic Chutney

My Bro's ( Spicy Lover ) another favourite recipe is this spicy garlic chutney..He wants every dish to be very spicy and this one is which my mom prepares for him very often...This goes well with Idly and Dosa. I have to mention that this is our family members fav chutney too coz this is served in most of our relatives house for breakfast especially my chithi :).Hot Idlies and garlic chutney accompanied with a cup of hot streaming filter coffee.... trust me, that is divine... Gingelly oil is used for tempering coz it gives a lovely flavor to the chutney. While savouring this - forget ur waist lines and add an extra spoon of gingelly oil for that special extra flavor.

Ingredients :

1 Cup Garlic Pods
5 - 6 Dry red chillies
small piece of Tamarind or 1/2 Tbsp Tamarind pulp
Salt to taste
1/2 Tbsp Gingelly Oil

For Tempering :

1 1/2 Tbsp Gingelly Oil
1 Tsp Mutard seeds
Pinch of Hing
Few Curry leaves

Method :

Heat 1/2 Tbsp oil in a pan and add garlic pods, fry them till color changes to light brown.
Remove and add the dry red chillies followed by tamarind piece.
Fry for a minute and remove.
Add everything and grind to a smooth paste adding salt and water.
Now heat 1 1/2 Tbsp oil in a pan and add the mustard seeds, once they start spluttering add the Hing and curry leaves.
Add the grounded paste and cook for couple of minutes in a medium flame.
Remove and serve with Hot idli or dosa.

Note :

You can add or reduce dry red chillies according to the spicy level.
Normal cooking oil can also be used for tempering. Gingelly oil gives extra taste.

Linking this recipe with Julie's  " EP Series - Curry leaves or Dried Red Chillies " hosted by

 Poonam @  " Spicy Aroma "