Garlic chutney

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Garlic chutney
Type Condiment
Place of origin India
Region or state Maharashtra, Karnataka, Pakistan
Main ingredients Yogurt, garlic
Variations Dahi chutney, Raita
Cookbook: Garlic chutney  Media: Garlic chutney

Garlic chutney, or belluli chutney is made from fresh garlic, dry or fresh coconut, groundnuts and chillies, green or red, latter sometimes in the powder form. It is used for cooking in many Indian (especially Maharashtra, Gujarat, Punjab, Rajasthan and northern Karnataka) and Pakistani homes.

A simple version of the chutney made with just fresh garlic and powdered red chilli is made in south Gujarat and is a staple in the cuisine of the Maher community.

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 (a flat, unleavened roti made from flour of grains such as jowar, bajra, nachni, etc.).


This chutney is an easy recipe and takes only minutes on medium heat so that the garlic is infused.[1] Those who can go past its pungent odour find the garlic chutney amazing.[2]


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