Garlic chutney

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

Ingredients:
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

Method:

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

Materials :

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

Method:

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

 

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