Indian recipe Garlic Chutney
Pravin Vaghani (Photo by Unusha)
Indian Recipe – Garlic Chutney
A Child's Play
Garlic chutney is the easiest chutney to make. I would even say ‘it’s a child’s play’, because I learned to make it, from my grand-mother, when I was about 5 to 6 years old.
Ingredients - 3 only
There are only 3 basic ingredients – Garlic, red chili powder and salt. So you do not have to think much how to make it.(I later added ginger and lemon juice)
Frustrating - in those days
Well, it was easy to make, but there was a bit of a hard work involved. The garlic bulbs we used to get were very small and there were plenty small cloves, about 5 mm size, in each bulb. To pill those small cloves was tricky and time consuming and frustrating at times. After piling a few the fingers get sticky and piled skin does not leave the hand easily.
Methods of Piling Garlic
To speed up the work, we used to experiment various ideas, like dipping the cloves in hot water so the skin will come off easily, rubbing oil over the cloves or our hands so the piled skin do not stick our hands.But now we get large cloves. So it is easy to pill and only a few are needed.
Ready crushed ? No , Please
These days ready crushed garlic is available in jars. I will stay away from it. It has garlic smell only; not the fragrance and taste of a freshly crushed garlic !
We had a granite stone mortar and a large wooden pestle – shaped like a baseball bat. Knowledge is a dangerous thing ! After learning how to make, and for me piling the garlic cloves and then pounding them in the mortar, at that childhood age, was fun and play. However it became my routine responsibility to make garlic chutney whenever it was needed.
Even now, at the age of 78, whenever my grand daughter invites me for a dinner, she would add, 'Dada (Grandfather), will you bring some Garlic chutney, please?"
Good with Pakoras
My grandmother was very fond of pakoras (we call Bhajia) and the garlic chutney is a very good accompaniment with any fried item. She would make pakoras of all kind of vegetables and large leaves. I remember once I had counted that she had made 17 different kinds of pakoras. Of course our most favourites were those of potato, eggplant, cauliflower and ajwai leaves.(Recipe for making Pakora will be published very soon)
Garlic – 6 to 8 large cloves, pilled
Ginger – small piece
Red chili powder – 2 teaspoon
Lemon juice – ½ teaspoon
Salt – ½ teaspoon.
Using mortar and pestle pound the garlic and ginger together to a pulp.
Mix red chili powder, lemon juice and salt.
Garlic chutney is a good accompaniment to fried savory like samosa, pakora, pudla, aloo-paratha, etc.
Mixed with butter, it can be used in a salad sandwich as a spread.(Our grand-daughter likes this).
Mix 1 part of chutney with 3 parts of plain or vanilla yogert and use as a dip.
If you are making aloo-paratha, in a similar way you can make garlic chutney paratha (our family favorite)
You may want to try the Indian, Gujarati style 'Pudla', similar to pancake, very popular items for barbeque;
All about Garlic (Courtesy – Wikipedia)
The stinking rose, as garlic is known, is more than just smelly. Garlic is known as one of the oldest medicinal plants and is widely recognised for its beneficial health properties.
Garlic is an Antioxidant
Researchers have widely believed that the organic compound in garlic, allicin, which gives garlic its aroma and flavour, acts as the world’s most powerful antioxidant.
Health Benefits of Garlic
Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built.
In early 18th-century France, gravediggers drank crushed garlic in wine believing it would protect them from the plague that killed many people in Europe.
During both World Wars I and II, soldiers were given garlic to prevent gangrene. Today garlic is used to help prevent heart disease, including atherosclerosis or hardening of the arteries (plaque build up in the arteries that can block the flow of blood and may lead to heart attack or stroke), high cholesterol, high blood pressure, and to boost the immune system.
Garlic is rich in antioxidants, which help destroy free radicals -- particles that can damage cell membranes and DNA, and may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. Antioxidants neutralize free radicals and reduce or even help prevent some of the damage they cause over time.
2. Garlic Is An Antibiotic
The allicin in garlic is also a powerful antibiotic, which fights infection and bacteria. British researchers gave 146 people either a placebo or a garlic extract for 12 weeks. The garlic takers were two-thirds less likely to catch a cold. Other studies suggest that garlic lovers who eat more than six cloves a week have a 30 percent lower rate of colorectal cancer and a 50 percent lower rate of stomach cancer. Garlic helps to open clogged sinuses.
3. Garlic Reduces Cholesterol
In a 2012 study from the Institute of Toxicology at Shandong University, researchers analysed data from 26 well-designed clinical trials to evaluate the effects of garlic on cholesterol levels. Overall, the researchers found that garlic was more effective than placebo in reducing cholesterol. The authors noted that when compared to control groups, garlic significantly reduced both total cholesterol and triglyceride levels. There are many additional studies confirming that garlic in several forms can reduce cholesterol.
4. Garlic Is An Aphrodisiac
Garlic has the ability to increase and improve circulation and it is thought that it can stir up passions! Tibetan monks were forbidden from entering the monasteries if they had eaten garlic.
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