A forever favourite chutney for our household. You always get a small jar from me, but perhaps you can make this for yourself now.
Garlic Chutney
Servings: 20
This vibrant chutney can be one of your store cupboard item. Use this as a spread to create that spicy sandwich, using bread, rotli, or…or…or. A quick and easy way to add heat and garlic to your dish. When adding to your cooking, be sure to loosen a half spoonful of chutney in two spoonfuls of water before adding to your dish.
Print Recipe
Equipment
- An electrical grinder like a food processor. You could also use the traditional mortar and pestle to grind.
Ingredients
- 400 grams Unpeeled garlic cloves. I usually make this when I have accumulated lots of garlic. To get a better tasting and a longer lasting chutney be sure to use fresh ingredients, particularly the garlic.
- 150g gram Paprika powder The colour of the paprika will determine the final colour of the chutney.
- 4 tbs vegetable oil
- 1 tbs grainy mustard paste
- 2 tbs lemon juice
- 1 tsp sugar or to taste
- 2 tsp salt or to taste
Instructions
- Peel the garlic
- Collect all ingredients.
- Place garlic at the bottom of the processor bowl and then add the rest of the ingredients.
- Grind all the ingredients together.
- Keep grinding until the garlic pieces have homogenised.
- Add more oil or lemon juice to adjust the consistency. Do not be tempted to add any water.
- Pack in a glass jar and store in the fridge.
Notes
Make sure the kitchen is well ventilated while making this chutney. The garlic smell will linger for some time. In the same manner, be sure to thoroughly wash all the utensils used. This chutney will last for at least 6 months.