2 Types of Dry Garlic Chutney Powder | Chutney Recipe For Vada Pav, Idli, Dosa | Mother's Recipe

Описание: In this episode of Mother's Recipe, let's learn how to make 2 types of Dry Garlic Chutney at home

Dry Garlic Chutney Powder Recipe | Vada Pav Chutney Recipe | Dry Chutney Recipes for Snacks & Breakfast | Dry Lasun Chutney Recipe | Lahsun Ki Sukhi Chatni | Vada Pav Red Chutney Recipe | Vada Pav Sukha Chutney | Garlic Chutney For Breakfast | Garlic Chutney For Snacks | Batata Vada Chutney | Dry Chutney For Dosa | Garlic Powder Chutney | Garlic Recipes | Quick Chutney Recipes | Instant Chutney Powder | Street Style Vada Pav Chutney | Red Chutney Recipe | Lasoon Khobare Chutney | Peanut Garlic Chutney | Rajshri Food

Dry Garlic Chutney Ingredients
Introduction

How To Make Dry Garlic Chutney (Home Style)
15 Dried Red Chillies
15 - 18 Garlic Cloves
2 tbsp Peanuts
1/4 cup Desiccated Coconut
2 tbsp White Sesame Seeds

Grinding The Mixture
1 tsp Salt

How To Make Street Style Dry Garlic Chutney
15 Roasted Dried Red Chillies
15 Roasted Garlic Cloves
1 cup Besan Chura
1/2 tsp Salt

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About Dry Garlic Chutney
Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers. Cumin and tamarind are also sometimes used as ingredients.It is prepared in both wet and dried forms. The wet variety is made with fresh grated coconut and is typically served immediately after preparation.

The dry variety is a commercial product purveyed in packets and jars. Homemade dried garlic chutney can be stored in bottles and will last up to four weeks. When refrigerated, it can be kept for up to six months. It is eaten either dry or mixed with yogurt, curd, buttermilk or vegetable oil. It is sometimes prepared in a powdered form.

Garlic chutney is used for cooking in many Indian (especially Maharashtra, Gujarat, Punjab, Rajasthan and northern Karnataka and Pakistani homes. It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.).Garlic chutney is sometimes served as an accompaniment to chaats and khandvi.

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