Indian Garlic Chutney
side
Time30 min
Yield85 g
Energy1 kcal
Components0
Ingredients
- 2.5tspspice, chili powder
- 10clovegarlic
- 0.5tspspice, cumin, seed
- 0.25tspsalt
- 5gsugar, white
- 20mllemon juice≈ 20 g lemon juice
- 50mlwater≈ 50 g water
- 1.25mloil, rapeseed
- 0.125tspmustard seeds, black
- 0.125tspspice, asafoetida, ground
- 1perherb, curry leaf
Instructions
Process
- Immersion blend the garlic, chili powder, salt, sugar, lemon juice, cumin seeds, water. Should have a sauce-like consistency
- Heat the oil, add the mustard seeds and curry leaves
- When they’re crisp add the asafoetida and reduce the heat to lowest.
- Pour in the chutney.
- Stir and cook for one minute (definitely no more). Allow to cool and refrigerate.
Notes
Should last 3-4 weeks in the fridge.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 1 | 101 |
| Protein | 0.0 | 3.2 |
| Carbohydrates | 0.2 | 15.0 |
| Total Sugars | 0.1 | 6.1 |
| Free Sugars | 0.1 | 5.3 |
| Fat | 0.0 | 2.7 |
| Saturated Fat | 0.0 | 0.3 |
| Fibre | 0.0 | 3.3 |
| Alcohol | 0.0 | 0.0 |
| Salt | 0.0 | 1.5 |
| Iron | 0.0304 | 2.59 |
| Calcium | 0.268 | 22.7 |
| Vitamin B12 | 0 | 0 |
| Omega 3 | 0 | 0 |
| Magnesium | 0.000471 | 0.04 |
| Potassium | 0.0178 | 1.51 |
| Caffeine | 0 | 0 |
| Cost | £0.00 | £0.27 |