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SPICY GARLIC CHUTNEY WITH ROASTED CHANNA DAL

Garlicky Firestorm: Chutney That Packs a Punch!

Spicy Garlic Chutney with Roasted Channa Dal is your ticket to flavor town! Loaded with roasted channa dal, golden garlic, and fiery chilies, this chutney is bold, tangy, and absolutely addictive. Perfect with dosa, idli, or even rice, this garlic-loaded chutney also comes with a crunchy tempering that levels up any meal. Want heat, crunch, and garlic? This chutney’s got it all!


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Bold and fiery garlic chutney with roasted channa dal and tangy lemon juice, perfect for pairing with idli, dosa, or hot rice.¯

💡 Chutney So Good, You’ll Want to Eat It by the Spoon

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Always fry the garlic until it's just golden—not brown—to avoid bitterness. Use Kashmiri red chilies for a bright red color without overpowering heat. Don’t skip the lemon juice—it cuts through the richness and makes the chutney pop. If your chutney feels too thick, loosen it with warm water. Make a big batch and store it in the fridge; it stays fresh for up to 5 days and gets even tastier with time.

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     Step-by-Step Recipe : Let’s Spice Things Up: A Chutney Adventure Awaits!​

INGREDIENTS

For the Chutney:

• Oil – 1 tbsp

• Garlic – 5 cloves, peeled

• Dry red chilies – 6

• Roasted channa dal – 1 cup

• Water – 1 cup (for grinding) + 1 cup (for adjusting consistency)

• Salt – to taste

• Lemon juice – from 1 lemon

For Tempering:

• Oil – 1 tbsp

• Cumin seeds (jeera) – 1 tsp

• Mustard seeds – 1 tsp

• Urad dal – 1 tsp

• Curry leaves – a handful

• Dry round red chilies – 2

• Asafoetida (hing) – 2 pinches

​Hot and tangy chutney with roasted channa dal, fried garlic, and red chilies, finished with aromatic curry leaf tempering.

PREPARATION STEPS

1. Prepare the chutney base:

• Heat 1 tbsp oil in a pan.

• Add the peeled garlic cloves and fry them until lightly golden.

• Add the dry red chilies and continue frying for 30 seconds.

• Add the roasted channa dal and fry everything together for 2–3 minutes on medium flame.

• Turn off the heat and allow the mixture to cool slightly.

2. Blend the chutney:

• Transfer the fried mixture to a mixer jar.

• Add 1 cup of water, salt to taste, and the juice of 1 lemon.

• Blend into a smooth paste.

• Transfer the chutney to a bowl and mix in 1 more cup of water to get a thinner consistency.

3. Prepare the tempering:

• Heat 1 tbsp oil in a small pan.

• Add cumin seeds, mustard seeds, and urad dal.

• Once they begin to splutter, add curry leaves, dry red chilies, and a pinch of hing.

• Fry for a few seconds until aromatic.

4. Finish the chutney:

• Pour the tempering over the prepared chutney and mix well.


It’s best to stick with roasted channa dal (dalia) for that instant crunch and nuttiness. Regular channa dal needs pre-cooking.

Yes! But you can adjust the number of red chilies or use milder ones like Kashmiri chilies to reduce the heat without losing color.

Refrigerate in an airtight container—it stays fresh for up to 5 days. Add a little warm water to refresh before serving.

You could, but that crunchy, aromatic tempering is what takes this chutney from good to unforgettable.

It’s divine with idli, dosa, vada, or even a hot bowl of rice with ghee. Some folks even use it as a sandwich spread!

🍋 F.A.Q. – Foodie Anxiety Quotient

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