Garlic chutney

Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers.[1][2][3][4] Cumin and tamarind are also sometimes used as ingredients.[3][5][6][7] It is prepared in both wet and dried forms.[8] The wet variety is made with fresh grated coconut and is typically served immediately after preparation.

Garlic chutney
A garlic chutney in South India prepared using red chili pepper
TypeCondiment
Place of originIndian subcontinent
Region or stateIndian subcontinent and Tibet
Associated national cuisineIndia, Bangladesh, Pakistan, Nepal
Main ingredientsGarlic, coconut, peanuts, chili peppers
VariationsDahi chutney, Raita

Dry variety

The dry variety is a commercial product purveyed in packets and jars.[9] Homemade dried garlic chutney can be stored in bottles and will last up to four weeks. When refrigerated, it can be kept for up to six months.[8] It is eaten either dry or mixed with yogurt,[3] curd, buttermilk or vegetable oil. It is sometimes prepared in a powdered form.

  • Dry garlic chutney prepared with red chili pepper

Uses

Garlic chutney is used for cooking in many Indian (especially Maharashtra,[3][10] Gujarat, Punjab, Rajasthan[11] and northern Karnataka[12]) and Pakistani homes.[4] It is often eaten with fresh, hot bhakri (a flat, unleavened roti made from flour of grains such as jowar (sorghum), bajra (pearl millet), nachni (finger millet), etc.).[3] Garlic chutney is sometimes served as an accompaniment to chaats and khandvi.[10][13][14]

  • Momos with garlic chutney
  • Vada pav served with a side of green chili pepper garlic chutney
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See also

References
  1. Bharadwaj, M. (2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 113. ISBN 978-0-7818-1143-9. Retrieved 26 October 2017.
  2. The Gazetteer of Bombay Presidency. The Gazetteer of Bombay Presidency. Printed at the Government Photozinco Press. p. 237. Retrieved 26 October 2017.
  3. Koranne-Khandekar, Saee (23 June 2017). "A case for chutney". Live Mint. Retrieved 26 October 2017.
  4. Thaker, A.; Barton, A. (2012). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley. p. 44. ISBN 978-1-4051-7358-2. Retrieved 26 October 2017.
  5. Kapoor, S. Pickles ,Chutneys 'N' More. Popular Prakashan Pvt. Limited. p. 60. ISBN 978-81-7991-555-4. Retrieved 26 October 2017.
  6. Singh, V. (2017). Cinnamon Kitchen: The Cookbook. Bloomsbury Publishing. p. 236. ISBN 978-1-4729-3493-2. Retrieved 26 October 2017.
  7. Parthasarathy, V.A.; Chempakam, B.; Zachariah, T.J. (2008). Chemistry of Spices. CABI. p. 372. ISBN 978-1-84593-420-0. Retrieved 26 October 2017.
  8. Gopal, Sena Desai (19 June 2017). "Recipe for Coconut-garlic Chutney". The Boston Globe. Retrieved 26 October 2017.
  9. Bladholm, L. (2016). The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh. St. Martin's Press. p. 21. ISBN 978-1-250-12079-3. Retrieved 26 October 2017.
  10. Dalal, T. (2000). Chaat Cookbook. Sanjay & Company. p. 106. ISBN 978-81-86469-62-0. Retrieved 26 October 2017.
  11. DK Eyewitness Travel Guide India. Eyewitness Travel Guides. DK Publishing. 2017. p. 352. ISBN 978-1-4654-7253-3. Retrieved 26 October 2017.
  12. Iyer, R.; Thampan, P.K. (1991). Coconut Recipes Around the World. Central Plantation Crops Research Institute. p. 159. ISBN 978-81-7296-028-5. Retrieved 26 October 2017.
  13. Vohra, A.R. (2012). New Modern Cookery Book. V&S Publishers. p. 150. ISBN 978-93-5057-278-8. Retrieved 26 October 2017.
  14. Laveesh, B. (2009). Indian States at a Glance 2008-09: Performance, Facts and Figures - Gujarat. Pearson Education. p. 36. ISBN 978-81-317-2342-5. Retrieved 26 October 2017.


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