Red Garlic Chutney ( Idlis and Dosas )
by Tarla Dalal
Added to 796 cookbooks
This recipe has been viewed 88542 times
Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.
Method- Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
- Add the coconut and stir for 1 more minute.
- Cool and grind to a coarse paste with the tamarind and salt using a little water.
- Refrigerate till ready to serve.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 37 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.3 g |
| Fiber | 1 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 1.6 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe