Wednesday, November 24, 2010

Garlic (poondu) chutney

The speciality of this chutney is, in spite of all the garlic in it, there is no garlic-breath which lingers post-eating. What a nice thing for garlic lovers like me! Despite the plentiful garlic in the chutney, it does not have an overwhelmingly garlicky taste either.

Peeling all the garlic required for the chutney is tedious. These are the times I wish I was back in the US where the garlic-heads with their gigantic (in comparison to their puny Indian cousins) pods were so easy to peel! Otherwise, this recipe is another winner from Solai's Chettinadu kitchen.

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