Garlic Chutney

1 whole bulb garlic (crushed into a fine paste)
1/2 tsp jeera
3 tsp oil
1/2 tsp red chili powder (or as per your spice level)
1/3 tsp cumin-coriander powder
salt to taste

1. Heat oil, add in the jeera and when it pops, add the red chili powder and pour this mixture over the gine garlic paste. Or anltenately, add the garlic paste to this mix and saute for 2-3 minutes.
2. Add cumin-coriander powder, salt and (additional) chili powder -if required and serve the the Dal-Bati.

Tomato Chutney

Ingredients for Tomato Chutney 

• Ripe Tomato - 1 , big sized , roughly chopped  (or 2 medium size tomatoes)
• Yellow or red onion - 1, big sized (preferrably same size as tomato), roughly chopped (or 2 medium sized onions)
• Garlic cloves - 3 , peeled
• Dried red chilli - 2
• Mustard seeds - 1 tsp
• Split black gram -  1 1 /2 tsps
• Fresh Curry leaves - 7 to 8
• Asafoetida - 1/8 tsp
• Sesame oil - 3 tbsps
• Salt to taste

Method

Heat oil in a skillet. Add mustard seeds, when it starts to splutter add asafoetida, curry leaves, black gram, curry leaves and dried red chilli.
After few seconds add onions and garlic. Saute`till the onion turns pink in color. Next add chopped tomatoes and saute till the tomatoes becomes soft.
Blend them coarsely in a food processor. Add salt to taste and serve with hot idlis or dosas.

Tomato Chutney

Ingredients

2 tbsp chana dal (split Bengal gram)
1 onion, chopped
3 to 4 curry leaves (kadi patta)
2 red chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 cup tomatoes, chopped
1 tsp oil
salt to taste

For the tempering1/2 tsp mustard seeds ( rai / sarson)
2 red chillies
1 tbsp oil

Method

1. Wash the dal and keep aside.
2. Heat the oil in a pan, add the washed dal and stir till it becomes golden brown in colour.
3. Add the onion, curry leaves, red chillies, turmeric powder and asafoetida and fry for a few minutes.
4. Then add the chopped tomatoes and fry for about 5 minutes to soften them.
5. Remove from the fire and cool to room temperature.
6. Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste.
7. Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chillies and frying till the seeds crackle.
8. Pour the tempering over the chutney and mix well.
9. Refrigerate and use as required.

Fresh Garlic Chutney

Ingredients

1 cup roughly chopped garlic (lehsun)
2 tbsp chilli powder
1 tsp tamarind (imli)
1 tbsp coriander (dhania) powder
1/2 lemon
salt to taste

Method

1. Combine all the ingredients and blend in a mixer to a smooth paste, adding ¼ cup of water.
2. Use as required.

Garlic chutney

Garlic Chutney

Recipe credit - Saranya S Hegde (Author -Mangalorean cuisine)

Serves: 4 - 6

You will need

2 pods of garlic ( 20 cloves), cleaned and chopped
75 g coconut, grated
8 green chillies
1 teaspoon tamarind paste
3/4 teaspoon salt (or to taste)

Method

Grind all the ingredients together to a fine paste in a blender / mixer. Do not add water while making chutney. Serve with Rice.

How to peel garlic ?

Microwave method

Arrange garlic pods in a microwave safe plate and microwave high for 10 - 12 seconds. Then peel it. The skin will come off easily.