GARLIC CHUTNEY # 2

               GARLIC CHUTNEY # 2

Thepla is very popular as travel food for Guajarati’s. It stays goof for few days at room temperature during traveling. This Garlic Chutney in thick paste form stays good for long time too, so it’s easy to pack and eat with Thepla during traveling.

INGREDIENTS:

·      5 Big Garlic Cloves or 2 T, chopped

·      1 T Coriander Leaves, chopped

·      1 Small Green Chili, chopped  

·      1 tsp. Coriander Powder

·      1 tsp. Cumin Powder

·      1 ½ T Kashmiri Red Chili Powder or as per taste

·      2 tsp. jaggary or as per taste

·      1/8 tsp.Salt

·      1 tsp. Lemon Juice  

·      DO NOT ADD WATER

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LET’S PREPARE:

Combine garlic, coriander leaves and green chilies and salt in mortar and pestle and crush them first then add all remaining ingredients and crush until smooth paste forms and all dry masalas combines well with garlic, coriander leaves and green chili paste.

Use as such in a thick paste form or take small amount of chutney and add some yogurt and mix it and use it.

Eat garlic chutney with Methi Thepla, Bajri Vada, and Bajri Rotla, Makai Rotla or use as spicy garlicky spread for Dabeli, Vada Pav or for Sandwich.

Enjoy...

NOTE:

This chutney in thick paste form stays good for 1 to 2 weeks in refrigerator.

You could replace Lemon Juice with ¼ tsp. Aamchur Powder (Mango Powder)Click on the link below to like my "RASOI" Page.

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