Description
This garlic chutney features a unique marbled texture combining a spicy garlic base with a sweet and tangy date-tamarind swirl, offering a balanced complex flavor profile.
Ingredients
Scale
- 120 g garlic cloves, peeled
- 20–25 dried red Kashmiri chilies, stems removed
- 100 g pitted dates, finely chopped
- 40 g tamarind pulp (seedless block)
- 15 g (1 tbsp) jaggery powder or dark brown sugar
- 5 g (1 tsp) cumin powder
- 0.5 g (0.25 tsp) asafoetida
- 60 ml (0.25 cup) vegetable oil
- 5 g (1 tsp) salt, or to taste
- 60 ml (0.25 cup) water, plus 30 ml (2 tbsp) water
- 5 g (1 tsp) toasted white sesame seeds, for garnish
- 2–3 small fresh cilantro sprigs, for garnish
Instructions
- Prepare Chili-Garlic Base: In a food processor or blender, combine the peeled garlic cloves, soaked and drained red chilies, cumin powder, asafoetida, and salt. Add 60 ml (0.25 cup) water. Blend until you get a coarse paste, retaining some texture.
- Prepare Date-Tamarind Swirl: In a small saucepan, combine the chopped pitted dates, strained tamarind pulp, jaggery powder, and 30 ml (2 tablespoons) water. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes until the dates soften, mashing any pieces, then set aside.
- Cook Chutney Base: Heat the vegetable oil in a medium non-stick pan over medium heat. Add the chili-garlic paste from Step 1. Sauté for 8-10 minutes, stirring frequently until the raw garlic flavor mellows and the oil starts to separate. Reduce heat immediately if the paste sticks to avoid burning.
- Combine and Swirl: Reduce heat to low. Add the prepared date-tamarind paste to the cooked chili-garlic base. Gently fold and swirl the dark date-tamarind mixture into the red chutney base; do not mix completely. Cook for another 2-3 minutes to integrate the flavors without losing the marbled pattern.
- Cool and Store: Remove the chutney from the heat and allow it to cool completely. Once fully cooled, transfer to an airtight jar.
- Plate and Garnish: Spoon the garlic chutney into a serving bowl, showcasing the swirl. Sprinkle with toasted white sesame seeds and garnish with a fresh cilantro sprig before serving.
Notes
Use fresh garlic for the best flavor; avoid pre-minced jars. If you want more heat, substitute 5-10 Kashmiri chilies with hotter varieties like Byadgi. To prevent bitterness, be careful not to burn the garlic during cooking; reduce heat immediately if the paste starts to stick to the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 2 tbsp (30 g)
- Calories: 100 calories
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Garlic chutney, Indian condiment, easy recipe, spicy, sweet and tangy, date-tamarind swirl, vegetarian, homemade