Spicy garlic chutney in 10 minutes keeps for a week
A coarsely pounded garlic chutney with a mustard-cumin tempering can be made in about 10 minutes and eaten over a week, with chapati, bhakri or dal-rice.
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Eating the same vegetable, chapati, dal and rice every day can get tiresome. A spicy chutney is a good way to liven up the plate. Serving chutney with meals is an old custom, and it comes in many kinds. This one is a spicy garlic chutney.
The chutney can be stored and eaten for a week, and it is ready in just 10 minutes. If you cannot decide what vegetable to cook, you can eat it on its own with chapati or bhakri, and it will fill both stomach and mind.
First, the ingredients. You will need two medium-sized garlic bulbs, or about 25 to 30 cloves. Besides this, you need 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, half a teaspoon turmeric and salt to taste. For the tempering, take 2 tablespoons oil, half a teaspoon cumin seeds, a quarter teaspoon mustard seeds and a pinch of asafoetida. Keep dry mango powder (amchur) and fresh coriander ready as well, to taste.
Begin by peeling the garlic. Peel the two medium-sized bulbs, then pound the cloves well in a mortar and pestle. Do not make a paste of it in a mixer. The garlic should not be pounded too fine; leave it lightly coarse.
Add the Kashmiri red chilli powder, coriander powder, turmeric and a little salt to the pounded garlic, that is, all the spices, and mix well.
Now comes the special tempering. Heat the oil in a small pan and add the cumin and mustard seeds. When the mustard seeds crackle well, add a pinch of asafoetida and the pounded garlic mixed with the spices.
Then add the chopped coriander and let everything cook on low heat for 2 to 3 minutes. Add amchur to taste and switch off the gas.
The spicy garlic chutney is ready. Serve it with chapati, bhakri or dal-rice.
