Garlic chutney facts for kids
A garlic chutney in South India prepared using red chili pepper
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| Type | Condiment |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent and Tibet |
| Associated national cuisine | India, Bangladesh, Pakistan, Nepal |
| Main ingredients | Garlic, coconut, peanuts, chili peppers |
| Variations | Dahi chutney, Raita |
Garlic chutney, also known as lahsun chutney, is a popular and flavorful sauce from the Indian subcontinent. It's made from fresh garlic, along with dry or fresh coconut, groundnuts, and green or red chili peppers. Sometimes, cumin and tamarind are also added for extra taste.
Garlic chutney comes in two main types: wet and dry. The wet kind is made with fresh grated coconut. It's usually eaten right after it's made, as it's best when fresh.
Dry Garlic Chutney: A Handy Version
The dry version of garlic chutney is often sold in stores, packed in jars or packets. You can also make it at home! Homemade dry garlic chutney can be kept in bottles for up to four weeks. If you put it in the refrigerator, it can last even longer, up to six months.
People enjoy dry garlic chutney in different ways. They might eat it as it is, or mix it with yogurt, curd, buttermilk, or even vegetable oil. Sometimes, it's prepared as a powder.
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Dry garlic chutney prepared with red chili pepper
How People Enjoy Garlic Chutney
Garlic chutney is a common ingredient in many homes across India and Pakistan. It's especially popular in places like Maharashtra, Gujarat, Punjab, Rajasthan, and northern Karnataka.
It's often served with hot, fresh bhakri. Bhakri is a type of flatbread, similar to a roti, made from grains like jowar (sorghum), bajra (pearl millet), or nachni (finger millet).
Garlic chutney also makes a great side dish for other popular snacks. You might find it served with chaats, which are savory street snacks, or with khandvi, a soft, rolled snack made from gram flour.
