This tangy Indian garlic chutney goes well with South Indian breakfast dishes like Dosa and idli. It is also an excellent dip for garlic breadsticks.
This tangy Indian garlic chutney goes well with Tamil breakfast recipes like Dosa and idli. It is also an excellent dip for garlic breadsticks.
We used to visit our grandparents for summer vacations in my childhood days in Madurai, a city in Tamil Nadu, India. Madurai is famous for roadside Idly shops maintained by aged women(I don't know the present scenario).
They serve extraordinary fluffy Idli with coconut chutney and raw garlic chutney.
Authentically, South Indian garlic chutney gets ground in mortar or stone grinding. Earlier, my mom used stone mortar, especially for making this chutney.
Nowadays, heavy-duty mixer/grinder has been substituted in the kitchen for this stone mortar, compromising its authenticated texture.
What is Indian garlic chutney?
This chutney serves South Indian breakfast food like Idli and dosa. This is fiery and spicy, one of the authentic side dishes popular in the mid regions of Tamil Nadu, like Madurai.
This Indian garlic chutney is hard to find outside in restaurants as it does not have a long shelf time as other chutney recipes have. It is best to be consumed as and when it is made.
In my childhood, my mom used her stone mortar and pestle to make this chutney alone. The taste is different when a stone is ground. However, the apartment culture destroyed this traditional method of making.
Nowadays, we are used to the taste of the chutney made with modern kitchen machines. But I have no complaints about it, and I love creating with the mixer grinder as it saves time and is convenient to use.
How to serve?
Idli and dosa are the best pair to serve with this authentic Indian garlic chutney, especially for dosa. When operating with these South Indian breakfast items, a small quantity of chutney is huge for a single serving.
As it is hot, spicy, and made with raw red chili, the minimum quantity would be sufficient to eat in the morning.
Usually, this is served along with the sesame seed oil. This also increases the quantity and subtlety of the fiery hot red chilies, making it a finger-licking side dish.
To serve, place a tablespoon of this chutney on the serving plate and add a tablespoon of sesame seed oil. Use your fingers to combine the sesame seed oil and the Indian garlic chutney. Taste: If it is still hot, dilute with sesame seed oil.
The key ingredients
Onion. Shallots are the best to use to make this garlic chutney for dosa. However, Indian shallots are expensive and rare in the United States. Yellow or sweet onion is similar to the taste of shallots, which I’m using here.
The red onion in Pennsylvania adds a new shade to this recipe, making it taste different from the original Indian garlic chutney.
Garlic. The flavoring agent.
Tamarind. Tamarind is available in many forms nowadays; you can get them from Indian stores. You can use the tamarind paste, tamarind powder, or the original tamarind. If these are not accessible, try using dry mango powder, the close substitute for tamarind, in this spicy garlic chutney recipe.
Red chili. Round red chili is excellent for making this garlic chutney for dosa. These are mildly hot, have a robust flavor, and have a smooth texture. The long red chili is hot and spicy, making the chutney more concentrated.
Other chutneys you may like,
Printable recipe card
Indian garlic chutney
- In a spice blender jar, add garlic, onion, tamarind, red chili, salt, and water.
- Grind it to a smooth and fine paste.
- No need for any seasoning. Serve this garlic chutney with idli or dosa.
1. Serve it along with dosa, Idlies.
2. If you wish, you can also serve it with seasoning. Heat oil in the pan for seasoning; add mustard seeds and urad dal. When mustard seeds splutter, add it to the garlic chutney.
Tips and Variations:
1. Originally, more chilies will be added to this recipe.
2. Stone grinding, grinding with mortar, brings beautiful texture and taste.
3. Pearl onions/sambar onions taste super good for this chutney.