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1 Medium size Garlic bulb

1.5 tsp Red Chilli Powder ( can use 2 tsp for extra hot chutney)

Sea Salt to taste

1/2 Teaspoon Roasted Cumin Seeds

1 Tbsp Oil

Cooking Procedure


n 1. Peel the garlicnn 2. In a mortar and pestle add the garlic and crush it down to a paste.nn 3. Add the red chilli powder, roasted cumin seeds and salt, crush them all together.nn 4. Add the oil and mix up all the ingredients with the pestle.nn 5. Serve with hot rice or roti.nn  nn Note: You can store this pickle in the refrigerator up to 5 - 6 days.n


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