Monday, May 14, 2012

Dry Garlic Chutney

Garlic Cloves - 10 fat cloves
Red Chili powder / Cayenne Pepper - 1/4 tsp to 1/2 tsp depending on how hot you want the chutney to be
Dessicated Coconut - 2 tsp

Pound all the above together using a mortar and pestle till they become a coarse paste. Can be Stored in a glass bottle in the refrigerator for a week.

Tastes great with batata wada or with rice and dal.

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