Final day of the blogging marathon and I am posting my favorite chutney. If you are garlic lover, then this is for you. With just 2 main ingredients this chutney retains the strong garlic taste and is perfect with idli or dosa. In the days before mixie, my grandma used to make this in ammi-kal. I found a picture of it online here. The garlic chutney is hot and pungent and a little goes a long way. It stores well in the fridge, but since I am the only garlic lover at home I make only small quantities.

I could still smell garlic in my kitchen as I am writing this  .. don’t tell me I did not warn you . The garlic smell is going to linger for a while after you have this chutney. So off to the simple chutney.

Ingredients
1 head of garlic (around 20-25 cloves)
10 dry red chillies
Salt
2 tsp oil

Method
Main ingredients at a glance.

Soak the chillies in water for an hour so it is easy to grind.

Take the chillies in a blender.

Blend well.

Add the garlic cloves to the chilly paste.

Add salt.

Blend as finely as possible.

Heat oil and add the ground paste.

Saute for say 5 minutes to remove the raw smell.

That is it. Garlic chutney is ready to be served with idli / dosa.

Enjoy!

Linking to Herbs and Flowers – Garlic started by PJ and hosted here and to Valli’s Condiment Mela.

Check out what other BM Marathoners are cooking.