Garlic chutney

• Vegan

• Produce

  • 1 pinch Asafoetida
  • 6 Chilli, Dry red
  • 1 Garlic
  • 1 Tamarind

• Condiments

  • 3/4 tsp Mustard

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/4 grated cup Coconut

• Frozen

  • 3 Curry, leaves

Found on rakskitchen.net

Ingredients

• Garlic (small variety) - 15 flakes
• Dry Red chilli - 6
• Coconut, grated - 1/4 cup
• Asafoetida - A pinch
• Salt - As needed
• Tamarind (optional) - A pinch
• Oil - 1 tsp
• Mustard - 3/4 tsp
• Curry leaves - few

Directions

• Peel garlic. In few drops of oil, roast red chilli until deep red, garlic just until it turns golden here and there, dry roast coconut until dry and fragrant. You can also roast asafoetida along with these or add as such. In a mixer, grind chilli, coconut and salt first, later add garlic and little water and grind to a smooth paste. Temper with mustard, curry leaves and mix with the chutney.