kashmiri garlic chutney
kashmiri garlic chutney
Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and
red chili powder. It is used for cooking in many Indian and Pakistani homes.The dry, powdered variety
can be stored in bottles and will last up to four weeks. It is eaten either dry or mixed with curd,
buttermilk or vegetable oil. The wet variety is made with fresh grated coconut and is for immediate
use. It is often eaten with fresh, hot bhakri.
Here is the process of making kashmiri garlic chutney:
KASHMlRl GARLIC CHUTNEY
An exceedingly powerful and potent chutney which tastes brilliant and keeps well for months.
Makes about 2 lb (1 kg)
1 lb (450 g) light brown sugar
1 pint (600 ml) malt vinegar
1 lb (450 g) fresh root ginger, peeled
12 oz (350 g) garlic, peeled
2 oz (50 g) red chillies, stems removed
4 oz (100 g) black mustard seeds
Mix the sugar with enough vinegar to dissolve it. Pound the ginger, garlic, chillies and mustard seeds
separately, then blend them together and pound again. Add the remaining vinegar.
Put into a large pan with the dissolved sugar and simmer for about 15 minutes until the chutney is
thick, thinning with more vinegar if desired. Allow to cool, pack into jars and store for at least 2
weeks before using.
Through numerous studies, garlic consumption have shown an increased level of energy , endurance and View product.
₹2,200.00
Through numerous studies, garlic consumption have shown an increased level of energy , endurance and View product.
₹1,100.00