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Homemade Garlic Chutney Powder Health Benefits
Eating garlic can have many wonderful health benefits. Consuming it in raw form tends to result in bad breath, but if you combine it with spices, it should be less noticeable. In garlic chutney powder, we use raw garlic that's been warmed.
As garlic is a natural preservative, you can store this garlic chutney powder up to a month and a half at room temperature. The other ingredients used in this recipe are either fried (like split black gram or Bengal gram dal or peanuts) or dried (like copra and tamarind). Hence, shelf life will be longer.
Eating one or two teaspoons of this powder daily may have health benefits, as garlic is known for...
- lowering bad cholesterol,
- improving blood flow in the body (cardiovascular benefits),
- boosting immunity,
- protecting against cancer,
- and more.
Read More From Delishably
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1/4 kg chutney powder
- 1/3 cup whole garlic cloves
- 1/3 cup Bengal gram dal
- 1/6 cup urad dal (split black gram)
- 1/4 cup copra (dry coconut), sliced
- 1/6 cup peanuts
- 8 dry red chilis, Byadigi or any other less spicy variety
- 20 curry leaves, or 3 strands
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon sugar (or to taste)
- 1/2 small lemon-sized tamarind
- 1 1/2 teaspoon oil
- Heat 1/2 teaspoon of oil in a pan. Roast Bengal gram dal for 1/2 minute, then add split black gram and peanuts and saute for 2 more minutes on low heat until the contents of the pan are golden brown. Remove from heat and set aside to cool on a large plate.
- Add and heat the remaining oil and throw in the broken red chili, tamarind, copra, and curry leaves. Saute till they are crisp, then add garlic cloves. Give a quick stir, take the pan off the heat, and let it cool.
- Put all the ingredients into a mixer/grinder and grind to a coarse powder. Add sugar and salt. Mix well. Taste and adjust the seasonings to your preferences.
- Let it cool then store it in a lidded glass container. It will stay fresh for up to 1 1/2 months at room temperature. Use it daily with your meals as a side dish. You can use it in sandwiches also.
How to Get a Powdery Texture
Note: Adding the warm garlic in the last moment of grinding gives it that powdery texture, which is good. Otherwise, there is a chance that it may turn out to be paste-like. In both cases, you can store and use.