The Role Of Chutney In India: Garlic Chutney & more

Have you ever wondered why chutney plays a significant role in defining the food culture of India? Let’s start with understanding what chutney is? In simple words, it is a desi condiment that helps enhance the flavors of a meal. But if you dive in deep, you will understand chutney is more than a condiment. To keep the chutney tradition alive, the elderly pass their recipes from generation to generation. This is why you will never find chutneys following any strict recipe. Chutney recipes vary from region to region. In Bengal, you will find sweet chutneys, made with fruits like grapes, raw mango, etc; whereas, in South India, chutneys are pounded and referred to as pachadi. The making of Pachadi involves different ingredients- ranging from pineapples to gongura. In Northeast India, we find chutneys made with chicken, fish et al. What fascinates us the most is the fact that chutney in each area is prepared to compliment the food habit of its people. Thus defining the food culture of the region and India as a whole.
Besides these classic regional chutney recipes, we also find several experimental chutney recipes everywhere. Take dry garlic chutney for instance. Inspired from Maharashtrian fiery garlic powder that is served with vada pav, this recipe includes garlic pods for aroma, peanut for the crunch, and desiccated coconut for the texture. All these delicious ingredients come together to make a spicy mix that goes well with vada pav, paratha, idli, uttapam, sandwich, and more. And if you are someone who likes spicy food, then do not forget to add a good amount of red chili in the chutney. Let’s find out the recipe.

How To Make All-Purpose Garlic Chutney Powder:

For this particular recipe, you need garlic, peanuts, red chili, desiccated coconut, sesame seeds, and salt. Dry roast each of the ingredients separately and bring them together in a blender and blend into a coarse powder. The sesame seeds and peanuts often release some oil when pounded. This may add an oily texture to the chutney. If not, you may add a spoon of oil while churning. And if you are looking for the fiery red color in your chutney, add some Kashmiri red chili powder to it.

Cooldown the mix and store it in an airtight jar for any time use. It enhances your meal experience in a jiffy. Click here for a step-by-step recipe.

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people, or places, all she craves is to know the unknown. A simple Aglio olio pasta or daal-chawal and a good movie can make her day.

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