2 Styles of Homemade Dry Garlic ChutneyVeg

1

Smash the garlic bulb to separate it into cloves and peel them.

2

In a pan over medium heat, roast the dried red chillies for one minute. Remove them from the pan.

3

Add the garlic cloves to the same pan and roast for two minutes.

4

Remove them. Add the peanuts and roast for three minutes before removing.

5

Lightly toast the desiccated coconut for 30 seconds, then remove.

6

Roast the sesame seeds for three minutes.

7

Pulse the roasted red chillies in a grinder until they form a powder. Add the roasted garlic, peanuts, and sesame seeds; grind again.

8

Finally, mix in the toasted coconut and salt, giving it one last quick pulse to combine.

1

Roast the dried red chillies and garlic cloves in a pan separately until they are fragrant and lightly charred.

2

Place the roasted red chillies in a grinder and pulse until they reach a powdered consistency.

3

Add the roasted garlic cloves and the besan chura (leftover crispy fried batter bits) to the grinder.

4

Add salt to the mixture. Pulse the ingredients until combined, being careful not to over-grind as the besan chura provides the base texture.

5

For a creamy version, mix one tablespoon of either dry chutney powder with two tablespoons of whisked curd.