Spicy Garlic Chutney (Velluli Karam Pachadi)

One for the garlic lovers….this Spicy Garlic Chutney is an excellent side to dosas, idlis or even appams (string hoppers). This one might be spicy but the sweet tanginess from the tomatoes provides the respite and makes it extremely enjoyable.

India is the ‘land of chutneys’; there are so many varieties and types varying from state to state. While the coconut based chutneys of the southern region are to die for, the mint-coriander chutney, Bombay chutney, tamarind chutney etc…are the more popular ones of the Northern regions. But this is just a broad way of looking at it because there are simply too many.

Atypical of many South Indians, I like my chutneys as spreads or dips rather than as an accompaniment for the dosas and idlis. But that’s just me! You will love this spicy garlic chutney if you are a garlic lover like me – the cool, sweetness of the tomatoes are no match for the fiery heat of the garlic and spices.

Before we get to the recipe for this delicious Spicy Garlic Chutney, here are some others for you to try out….

1. Coriander Chickpea Chutney
2. Spicy Aubergine Chutney
3. Tomato Egg Chutney
4. Coriander Coconut Chutney
5. Tomato Egg Chutney

Print Recipe

Spicy Garlic Chutney (Velluli Karam Pachadi )

Course: Chutneys, Condiments

Cuisine: Indian, Tamil Nadu

Author: Dhanya Samuel

Ingredients

• Garlic – 5-6 cloves
• Ripe tomatoes – 3 chopped roughly
• Red chillies – 4
• Hing/asafetida – a pinch
• Curry leaves – a handful
• Black gram – ½ tsp
• Mustard seeds – ½ tsp
• Salt – to season
• Vegetable oil – 2 tbsp.

Instructions

• Grind the garlic pods, tomato and red chillies into a paste without adding any water.
• Heat oil in a pan, crackle mustard seeds and then add black gram and curry leaves.
• Add hing and add the ground paste. Season with salt and cook on low heat for 5 minutes till done