Red Garlic Chutney ( Idlis and Dosas )
by Tarla Dalal
Added to 796 cookbooks
This recipe has been viewed 88530 times
Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.
Method- Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
- Add the coconut and stir for 1 more minute.
- Cool and grind to a coarse paste with the tamarind and salt using a little water.
- Refrigerate till ready to serve.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 37 cal |
| Protein | 0.4 g |
| Carbohydrates | 1.3 g |
| Fiber | 1 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 1.6 mg |
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