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Garlic Chutney

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Rajasthan, the territory of Maharajas, is renowned for its prosperous lifestyle. But what helps to make the state special and well-known is its delicacies. Rajasthanis really like their meals and it's visible in their preparations. Dal Bati Churma and Laal Maas are the favorite recipes in the state. Each and every food lover should have tasted them at least one time. Your journey to Rajasthan is incomplete if you have not encountered their del... Read More..

About Recipe

Velluli pachadi, Ulipoondu karathuvaiyal, Rashun Chatni

How to make GARLIC CHUTNEY

(3 ratings)
34 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
GARLIC CHUTNEY
Author : Vahchef
Main Ingredient : Garlic
Servings : 4 persons
Published date : December 19, 2018


Ingredients used in GARLIC CHUTNEY
• Garlic(chopped) - 1 cup.
• Oil - 6 tablespoons.
• Red chili powder - 3 tablespoons.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 2 teaspoons.
• Garam masala powder - 1 tea spoon.
Method:

METHOD 1:

  • Heat oil in a pan and add garlic chopped and saute it until the colour changes to brown.
  • Add turmeric powder and switch off the flame.
  • Add red chili powder, coriander powder, salt and mix thoroughly.

Now garlic chutney is ready to serve.

METHOD 2:

  • Crush the garlic coarsely using pestle and transfer into s bowl.
  • Add garam masala powder, coriander powder, red chili powder, salt and mix thoroughly.
  • Add oil and mix thoroughly.

Now the garlic chutney is ready to serve.






Cooking with images Garlic , Garlic , Bellulli catni





Articles


Rajasthan, the territory of Maharajas, is renowned for its prosperous lifestyle. But what helps to make the state special and well-known is its delicacies. Rajasthanis really like their meals and it's visible in their preparations. Dal Bati Churma and Laal Maas are the favorite recipes in the state. Each and every food lover should have tasted them at least one time. Your journey to Rajasthan is incomplete if you have not encountered their delicious food.

 

Rajasthani food as relying on both war-like lifestyles of their residents and also the accessibility to ingredients in this dry area. Foods that could last for many days and could be consumed without the need of heating was chosen. Deficiency of water and fresh green veggies have all had their impact on the cooking. It's also recognized for its snacks such as Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.

 

Other popular recipes consist of Bajre ki roti and Lashun ki chutney, Mawa Kachori of Jodhpur, Malpauas from pushkar, Alwar ka mawa and Rassgollas from Bikaner, "paniya"and "gheriya" from Mewar.

 

A big part of the state is populated by the Marwari’s, who like vegan meals. You are able to stumble over probably the most luring shakahari bhoj all over the state. Referred to as territory of Rajputs, the state is unsurprisingly within a large impact of Rajput dishes such as fiery hot meat curries and scrumptious desi sweets.

 

Rajastani food makes use of plenty of ghee. If, however you stay in Rajasthan in the near future, do not forget dal baati churma, pyazz kachori, gatte ki sabzi, papad ki sabzi. For people who live on meaty treats, laal maas, safed maas, banjari gosht certainly are a must taste.

 

Amazingly, Sweets aren't known as 'dessert' in Rajasthan, due to the fact, in contrast to desserts that are offered after the meal, Rajasthani sweets are dished up prior to, after and during your food. Particular sweets are favorite in each location - Ghewar of Jaipur, Malpuas of Pushkar, Mawa Kachori of Jodhpur, Rasogullas of Bikaner, etc.

 

Rajasthani delicacies is not the same as other cuisines and it is really appealing too! Rajasthani meals are generally hot and spicy and make use of plenty of ghee, without which no recipe is done.

 

Regardless if you are a spice lover or you're not, this delicacy will often possess a scrumptious alternative prepared for you! This part helps to guide you to create the wonder in your kitchen.



 

Comments & Reviews

 

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Mrs.Vahchef Posted on Sun Mar 23 2014

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Max Landsborough Posted on Sun Mar 23 2014

Good video?

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Max Landsborough Posted on Sun Mar 23 2014

You could tell your very emotional about his recipe lovely to see properly authentic recipes passed down from generation to generationIn Britain no one teaches there children too cook that's probably why the countries obese and just eats takeaway

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Saba Jehan Posted on Sat Apr 19 2014

You have the same passion of cooking that your husband has. I like your style as well. Keep the Andhra recipes coming....?

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vj0509 Posted on Wed Apr 30 2014

Amazing recipes!! Loved your method and presentation! Thank you..?

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Kavita Martyres Posted on Thu Jun 26 2014

Mouth watering?

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khanbibi Posted on Tue Aug 26 2014

Hi ragni I made this once I love it but today I made idli so this is something to me. Is no fuss lol?

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khanbibi Posted on Sun Oct 05 2014

I made the raw version twice I am going to try the cooked one I speak hindko and Pashto besides german English and Urdu in hindko we call a motor and pestle a langri my husband loves the raw one a Lot ?

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priyankrao84 Posted on Wed Oct 15 2014

i made this with idlis and it was so easy to make, crunchy and delicious. thank you?

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Kanupriya J Posted on Tue Dec 02 2014

Hello Mrs Vah Chef, great recipe but I can't find this reipe on your website. Could you please post the exact recipe?

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Bananaleaf Recipes Posted on Thu Dec 18 2014

Mouthwatering chutney?

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Vijay Kumar Posted on Mon Dec 29 2014

very good recipe?

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