This is a very very spicy powder. It can be used as a side item with rice-dal. It stays good for months.
Ingredients:
- 20-22 garlic cloves
- 8-10 curry leaves- cut into small pieces
- ½ cup cilantro
- 1 tsp coriander seeds (optional)
- 4-5 tsp red chili powder (amount varies depending on how spice the chili powder is as well as how hot you like this chutney)
- Salt
- 1 tbs oil
- 1 tsp mustard seeds
- ¼ tsp asafetida powder
Method:
- Peel and crush garlic cloves to a coarse paste
- Take a pan and add oil and heat
- Add mustard seeds and let them crackle
- Add asafoetida powder, curry leaves, coriander seeds, and garlic paste
- Roast it until the rawness of garlic goes away, and garlic starts changing color to brownish
- Add salt, cilantro and cook for 1-2 minutes
- Add red chili powder, mix it well and turn off the stove in 1 minute after adding red chili powder
- Cool it down and store it in an airtight container
Back to Savi’s Kitchen!