Garlic Chutney recipe collection from Bengali cuisine
Garlic chutney is the most important in Bengali cuisine. Basically it used as a spice masala but now a days it used also as chutney. Garlic is most important for heart patient because it reduced cholesterol. It also have huge calcium and a little amount of vitamin C.
Here is some garlic chutney recipe.
1. Garlic chutney
1. 5 garlic (large)
2. 1 cup of mustard oil
3. 1 teaspoon of garlic paste (optional)
4. Five spices ingredients 1 teaspoon (Black pepper, sweet cumin,black cumin,coriander seeds, fennel seeds)
5. 1/2 teaspoon of turmeric powder
6. 1 teaspoon of chili powder
7. Salt to taste
8. Tamarind paste of 1/2 cup
9. 1-2 Dry red chillies
10. Green chillies as your choice
11. 1 table spoon of vinegarr
1. Wash the garlic and green chili and dry them in the sun or you can also remove water with thin cloth.
2. Now heat the mustard oil in a pan on stove.
3. Now add garlic paste, turmeric powder, chili powder, five spices masala ingredients(no. 4) and salt.
4. Now put garlic and green chili and cook on low flame.
5. Then put the dry chillies with the tamarind paste.
6. Mix well and cook on low flame until the garlic becomes boiled. (It takes 5 to 8 minutes).
7. Now give the vinegar and cook some time.
8. If it will be cold, keep it in a pot.
9. Occasionally, you will be able to dry the pot in sunlight.
2. Garlic chutney with tamarind-mint leaves
1. 1 cup of garlic in one cell
2. 1/3 cup of tamarind pulp
3. 5 types of spicy masala powdered 1 teaspoon
4. 1 tsp of cumin powder
5. 1 tablespoon of mint leaves
6. 1/3 cup of sugarcane molasses
7. 1 table spoon of vinegar
8. Mustard oil 3/4 cups
9. Sodium benzoate 1/8 teaspoon
10. Salt half teaspoon
Get rid of garlic peel. Heat the oil and mix with the garlic and take a minute . Mix well with the molasses. When the molasses are well mixed, then mix with mint leaves and fried 5 types of spicy powder.
After 1 minute, stop the stove and give soudium benzoate in the chutney. If the mixture is cold and keep in a jar or bottle.
To keep the bottle in a dry place.
Recipe: Fatima Aziz
Photo: Khaled Sarkar, Prothom Alo