It is prepared in both wet and dried forms. The wet variety is made with fresh grated coconut and is typically served immediately after preparation.
The dry variety is a commercial product purveyed in packets and jars. Homemade dried garlic chutney can be stored in bottles and will last up to four weeks. When refrigerated, it can be kept for up to six months. It is eaten either dry or mixed with yoghurt, curd, buttermilk or vegetable oil. It is sometimes prepared in a powdered form.
Red Garlic Chutney
- 4 Teaspoon(tsp) red chilli powder
- 2 Teaspoon(tsp) lemon juice
- 1 Tablespoon(tbsp) oil
- 1 Teaspoon(tsp) garlic paste
- 2 Tablespoon(tbsp) tomato puree
- 1/2 Teaspoon(tsp) coarsely ground cumin seeds
- Mix together all ingredients
- Serve with dhokra or dhokri