This garlic dip is one for garlic lovers. With 40 cloves of garlic it is not for the faint hearted!
I use dried red Kashmiri chillies and leave the seeds in the chillies but feel free to remove the seeds if you like a less hot chutney.
The garlic chutney takes on the color of the vibrant Kashmiri chillies giving a beautiful color to brighten any dish.
Once you have blended the garlic and chillies you have a nice red garlic dip but adding the fried mustard seeds with the curry leaves at the end just finishes the dip off perfectly and you will find that this combination brings out all of the flavors wonderfully.
I serve this 40 clove garlic chutney with dosas and idlis but it also is a great dip to serve with poppadoms. As this is a very spicy dip I would suggest serving it with maybe a yogurt raita to give a variation in flavors and spices. The raita would definitely work well with all the spices in my 40 clove garlic dip.
If you love this recipe why not give my other similar ones a go:
Keema Dosa Recipe
Fiery Hot Chilli Olive Oil
Achiote Paste Recipe
Recipe
Garlic Dip - Indian Garlic Chutney
Ingredients
- 4 tablespoon Rapessed ( Canola Oil )
- 40 Garlic Cloves, lightky crushed
- 10 Dried Kashmiri Chillies
- 1 teaspoon Tamarind Concentrate
- 1 teaspoon Black Mustard Seeds
- 10 Fresh or Frozen Curry Leaves
Instructions
- Heat the oil in a frying pan over medium heat
- Add the garlic cloves and chillies and fry until the garlic is soft and lightly browned
- Blend the garlic, chillies and tamarind concentrate with just enough water to form a thick paste. Stir in salt to taste.
- Heat up the remaining oil in a frying pan over medium heat. Add the mustard seeds and fry until they begin to pop. Then add the curry leaves and fry gently for another 30 seconds.
- Pour this oil over the garlic dip and it can be eaten hot or cold.
