Ingredients:
- Garlic – 10 nos
- Shallot – 7-8 nos
- Byadagi chilli – 2 nos
- Urad dhal – 1 tblsp
- Tamarind pulp – 2 tsp
- Grated coconut – 2 tblsp
- Curry leaves – 1 sprig
- Salt – to taste
- Gingelly oil – 2 tblsp
To temper:
- Gingelly oil – 1 tblsp
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Asafetida – ½ tsp
- Curry leaves – few
- Dry red chilli – 1 no
Procedure:
- Heat a tblsp of gingelly oil in a pan and add the mustard seeds, allow it to splutter, add the urad dhal and saute it for about a min or until golden brown in color, now add the dry red chili, asafetida and curry leaves; transfer it into a bowl
- Add 2 tblsp of gingelly oil in the same pan, add the urad dhal until it turns golden brown in color (about a min) and add the roughly diced shallots and garlic along with dry red chili; saute it for about 2-3 mins along with some salt
- Now add the curry leaves, freshly grated coconut and tamarind pulp and saute it for about a min and turn off the flame (ref pic)
- Cool completely and grind it into a fine paste
- Transfer into the serving bowl and add the tempering mixture
- The super tasty, flavorful “GARLIC-SHALLOT CHUTNEY” is ready to serve
- Best with hot idlis/dosa/neer dosa
NOTES/TIP:
- You can skip the grated coconut
- Also, adding red chili depends on your spice level
- Instead of byadagi chilli, you can add regular long/round dry red chili
