This is a GSB recipe, chutney made with garlic. It goes well with Dosa, Rice or chappati and you can store it in fridge for atleast a week.
|GARLIC /LOSUN CHUTNEY|
WHAT YOU NEED :
Dry coconut gratings - 1 cup ( can be used with fresh coconut also, here I used copra)
Dry red chilly - 5-6
Tamarind piece - small 1 or 2 piece
Garlic - 10 - 12 cloves
Salt - to taste
HOW TO MAKE:
Heat 1-2 tsp oil in kadahi, add red chillies and just roast it on low heat, do not burn. Remove.
Then crush the garlic cloves, remove its skin and add it to the hot oil, fry till the color changes to brown. Remove.
Now add Copra gratings, fry till it slightly changes the color. Remove.
Allow to cool all the fried items completely.
Now grind copra, red chillies, tamarind and salt with little water. (Just 2-3 rounds in mixer.)
Then add fried garlic and grind again with little water to make a coarse paste.
This chutney should be thick, not watery. so do not add much water.
Transfer the garlic chutney in a bowl.
Serve Garlic /Lasune chutney with dosa, chappati or rice.