Garlic Tamarind Chutney

A spicy, tangy, and aromatic South Indian chutney made with garlic, roasted red chilies, coconut, and tamarind. This chutney adds a burst of flavor to your breakfast dishes like idli, dosa, or even plain steamed rice.

Ingredients

• 4 garlic pods
• 20 red chilies, roasted
• 2 cups grated coconut
• 4 tsp oil
• A little tamarind
• Salt to taste

Instructions

Step 1: Prepare the Tamarind Pulp

1. Take a small ball of tamarind and soak it in warm water for about 2 hours.
2. Once softened, mash it well with your fingers to extract the pulp.
3. Strain the mixture using a fine sieve to remove any fibers or seeds.
4. Keep the tamarind pulp aside — this will add tanginess to the chutney.

Step 2: Roast the Ingredients

1. Heat 4 teaspoons of oil in a pan over medium flame.
2. Add garlic pods and sauté until they start turning light golden and aromatic.
3. Add the grated coconut and continue sautéing for 2–3 minutes, until the coconut turns slightly golden and releases its nutty aroma.
4. Remove from heat and allow the mixture to cool completely before grinding.

Step 3: Grind the Chutney

1. In a blender, add the cooled garlic-coconut mixture, the roasted red chilies, and the prepared tamarind pulp.
2. Add salt to taste and grind everything into a coarse paste without adding too much water.
3. Check the consistency — if it’s too thick, add a tablespoon or two of water to adjust.
4. Blend again until the chutney reaches a smooth and thick texture.

Step 4: Taste and Adjust

1. Taste the chutney and adjust salt or tanginess as desired.
2. If you prefer a stronger flavor, add a few drops of raw coconut oil for a traditional touch.

Serving Suggestion:

Serve Garlic Tamarind Chutney fresh with idli, dosa, steamed rice, or as a flavorful side dip for Indian snacks like vadas or pakoras.

Tip:

• Store in an airtight container in the refrigerator for up to 3 days.
• For a richer taste, temper the chutney with mustard seeds and curry leaves before serving.