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Garlic chutney using tempered garlic

By 23:36:00 ,

Garlic chutney is made in many different ways with or without tempering and with different ingredients. Tempering garlic with a little ghee before grinding gives it a distinct and authentic flavor.

I make this garlic chutney more often with conji(red rice) whenever we feel like having something light. It tastes good with dosa, chapathi or bread as well.

Preparation time: 5 mins
Cooking time: 5 mins
Serves: 4


Grated coconut:  1 cup
Garlic: 1 pod
Dried red chilli: 4 numbers
(Preferably Byadagi mirch: What is it?
Tamarind paste: 1 tea spoon
Ghee: 1 table spoon
Salt as needed


Cut the cloves of garlic into two
Peel each garlic clove.


  1. Place frying pan/kadai on gas stove and warm up one table spoon of ghee.
  2. Put peeled garlic cloves into the pan with hot ghee. Fry till they turn golden brown. 
  3. Next put dried red chilly into the pan. Fry till you get the smell of red chilly. Approx. 10-15   seconds. (Frying it more will expose you to a very strong pungent odor and might cause uncontrollable cough.

  4. Then put the grated coconut into pan. Fry it till it starts changing color. Approx 3 mins.
  5. Switch off the stove. Transfer pan contents into a separate pan and allow it to cool for few mins.Use a mixer-grinder to convert the above fried contents to a coarse paste. 
  6. Make sure to add a little water (approx ½ cup) and salt (for taste-as needed) before grinding.
    Remove this paste from the grinder into a bowl.
  7. Serve it with rice, conji, chapathi,bread..

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