* Exported from MasterCook *
Gujarati Sizzling Hot Garlic Chutney - Lasan vari Chutney
Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/4 ounces fresh garlic -- crushed (That's about 7/8 cup. I used a garlic crusher)
14 ounces red chilli powder -- (yes, really 400 g. Approx 14 ounces. That could be as much as 3 cups or to taste.)
4 1/4 ounces fresh coriander -- chopped (about 1/4 pound of fresh cilantro)
1 1/8 cups olive oil -- (not extra virgin) That is one cup + 2 T.
1 Tablespoon salt -- (you'll only be eating a tiny bit at a time so don't be put off)
3/8 cup lemon juice -- (12 Tablespoons)
2 tablespoons water -- or as needed
Mix all of the ingredients together. I wouldn't use a blender because that
rough texture you get when doing it by hand is awesome. Try not to inhale
any chilli powder- seriously a bad, bad, bad mistaker-to-maker.
Pile into a large sterilized jar, packing it down as tightly as you can.
Top with a coating of olive oil to preserve it or it will go bad sooner.
Do this every time you use it. Store in the refrigerator.
Makes 3 1/2 cups (28 two-tablespoon servings)
Serve it as an accompaniment to any curry (eggplants work particularly
well), Indian breads (like millet chapattis, wheat chapattis or naan),
stir it into warm vegetables, pasta sauces, stews and soups. Another thing
that I like to do is to fold some into mashed sweet potatoes with a little
butter. It is truly brilliant when you need instant garlic and chillies
when making lazy curries- just dollop a spoonful in to your tempered
spices and sauté. It also livens up a bowl of warm, comforting khichdi.
ChupaNote: I've used the bottled peeled garlic from the big box store to
save time. Fresh lemon juice is so much better, but occasionally bottled
is the only choice. That's fine, as long as the cilantro is fresh and
crisp. There are so many ways to use this condiment.
Cuisine:
"Indian"
Source:
"KO RASOI - Mastering the art of Indo-vegetarian blogi"
S(Formatted by Chupa Babi):
"Nov 2012"
Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 11g Fat (68.6%
calories from fat); 2g Protein; 9g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 373mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0
Fruit; 2 Fat.
Nutr. Assoc. : 0 2614 0 0 0 0 0
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