Spicy Garlic Chutney Recipe with step by step pictures

Mister is the only person who loves all things spicy, all the time! So whenever I make any dish, I need to make one less spicy version and a super spicy version. Sometimes when that doesn’t happen, spicy sides like this Milagai Chutney comes in handy. I serve the regular side with this chutney and there are no complaints!

The Milagai chutney is really fiery and its my SIL’s recipe. So when we first tasted it in her place, I was sure to keep making it often.

Then I chanced upon this recipe from Sharmi’s space and thought it will be nice to have another recipe to fall back to. And yes, it was appreciated by the ‘spice-lover’!

This dish can be classified as a no cook recipe if we don’t consider the super hot oil poured over this chutney.

I made a few changes to the original recipe and made a small batch.Since only one person had this as a side , I kept it in the fridge for a week. It stayed good for that time. I am planning to make a bigger batch the next time.

 

5 from 2 votes
Spicy Garlic Chutney Recipe

A spicy side dish that goes well with South Indian Breakfast dishes.

Course: Side Dish
Cuisine: Indian
Ingredients
  • 10 cloves Garlic
  • 2 Teaspoons Red Chili powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • Salt to taste
  • 1/8 cup Sesame oil / Gingelly oil
  • 1/2 teaspoon Mustard seeds
  • A few Curry leaves
Instructions
  1. Roughly crush/chop the peeled garlic and take in a bowl. 

  2. Add the cumin powder, coriander powder, chili powder, turmeric powder, salt and mix well.

  3. Heat oil in a small pan and add the mustard seeds. 

  4. When it splutters, add the curry leaves. After a second, pour over the garlic mixture.It will bubble up.Now mix it. The kitchen will smell delicious!! Enjoy the aroma and let the chutney sit aside for 5-10 minutes.

  5. SEerve with Idli / Dosa / any tiffin of your choice

Recipe Notes
  • Adjust the quantity of spice powders to suit your taste
  • Gingelly oil / sesame oil is best suited. If it is not available you can use sun flower oil. Coconut oil may change the flavor of this dish.
  • Seasoning is optional.

Step by step method to Spicy Garlic Chutney Recipe

Roughly crush/chop the peeled garlic and take in a bowl. Add the cumin powder, coriander powder, chili powder, turmeric powder, salt and mix well.

Heat oil in a small pan and add the mustard seeds. When it splutters, add the curry leaves. After a second, pour over the garlic mixture.It will bubble up.Now mix it. The kitchen will smell delicious!! Enjoy the aroma and let the chutney sit aside for 5-10 minutes.

Serve as a side with South Indian Breakfast dishes,especially Idli.

Note:

  • Adjust the quantity of spice powders to suit your taste
  • Gingelly oil / sesame oil is best suited. If it is not available you can use sun flower oil. Coconut oil may change the flavor of this dish.
  • Seasoning is optional.

This post is for Blogging Marathon #84, Week 4, where I have chosen Dips / Chutney as the theme.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

11 thoughts on “Spicy Garlic Chutney Recipe”

  1. wow another garlic chutney in BM’s posts. Looking yummy with the syrup and garlic pods. Will try this one too but in grinding way. Bookmarked.

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!