March 19, 2018

Lemongrass & Garlic Chutney / Chutney Recipe - 43 / #100chutneys


Lemongrass is one of my favourite herb and the fragrant lemony smell itself makes me refreshing. When I am down with cold or tiredness, a simple lemongrass tea without any sweetner is my one of the best Home remedy. Apart from the fresh ones, lemongrass is also available in the form of powder and oil. I have also shared few recipe links in the below using both fresh lemongrass and powder. In my today's Chutney series, I have used the fresh lemongrass along with garlic to give a spicy, tangy and flavourful chutney. This chutney pairs perfectly with Idly and Dosa. The ingredients are sautéed in a gingelly oil and ground into paste by adding fresh coriander leaves. The ground chutney is further cooked in a Thalimpu which helps to enhance the taste and also gives a lovely colour to the chutney. Adjust the quantity of chilli according to taste bud.

Tangy Lemongrass Noodle Soup 

Lemongrass & Chilli Chicken

Lemongrass & Galangal Tea  

Recipes using Lemongrass powder...

Grilled Prawns using Sukiyaki Sauce 

Sausage Coconut Milk Soup 


Ingredients :

1 Tbsp Oil + 2 Tsp Oil ( I have used Gingelly oil )
1/4 Cup Lemongrass, Finely chopped 
20 Garlic pods, peeled 
7 - 8 Dry red chillies ( Adjust according to taste bud ) 
Handful of Coriander leaves 
Salt to taste
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
2 - 3 Sprigs of Curry leaves 

Method :

Heat oil in a pan and add garlic pods.

Saute it for a minute and add lemon grass followed by red chillies.

Saute it for 3 - 4 minutes and remove from the flame.

Cool the ingredients and add it to the blender along with coriander leaves.

Grind into fine paste by adding the required quantity of salt and water.

Heat the remaining oil in a same pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and curry leaves.

Fry until the colour of dal changes and add the ground chutney to the pan.

Add little water and cook until the oil separates from the pan.

Transfer it to a bowl and serve.


Serving Options :

Serve with hot Idly and Dosa. 


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