I get really excited when I make new blogging buddies. Even more excited when they continuously come up with mouthwatering recipes like this sauteed garlic chutney recipe from Beenish at This Cake is Desi. This sauteed garlic chutney has almost more garlicky goodness than I can handle and I have Beenish to thank for it.
I should be honest and say that I have consumed more than my fair share of garlic chutneys and usually they're made by whizzing together garlic and dried red chillies to produce a delicious fiery concoction. This particular garlic chutney recipe has a more beautiful mellow flavour that is still profoundly garlicky, but without the assertiveness of it's raw counterparts.
The garlic chutney is so good as written, but I have made a few adaptations to taste. I hope Beenish will forgive them - she has grown daughters and I am sure she is used to all kinds of crazy stuff by now 😉 Doubling it seemed to be the only rational thing to do (it's THAT good) and adding Kashmiri Red Chilli powder which less spicy than cayenne gave the chutney a beautiful red hue. You can use paprika or cayenne (but less of it) instead.
Perfect Pairings with Garlic Chutney Recipe
- Chana Pulao
- Kid Friendly Chicken Pulao
- Hyderabadi Chicken Pulao
- 2 heads of garlic - about 20-22 cloves
- 1 tsp red chilli flakes
- 1 tsp kashmiri red chilli powder/parika or cayenne
- ¾ tsp salt
- 2-3 tbsp oil
- Crush the garlic in the way that works best for you. I use my garlic press, but you can mince it by hand or use a mortar & pestle. Just please don't grind it to a paste!
- Heat 2 tbsp of oil in a small frying pan on medium heat
- Add the garlic and saute for a minute and turn the heat down. Add a little more oil if needed, but try to avoid it.
- Add the chilli flakes, chilli powder/paprika, and salt.
- Cook on low heat for 5 minutes or so watching carefully so that the garlic doesn't burn. Add a little water if needed. Done.