LOSHNE GOOLI (GARLIC CHUTNEY)
Ingredients:
Oil
Garlic cloves
Red chillies
Grated coconut
Tamarind
Method:
Heat about 2-3 tblsp oil in a kadai. Add about 25-30 skinned garlic cloves
& fry till a bit of colour changes. Add 8-10 Kashmiri Red chillies cut into
pieces fry for a few seconds, add about 3 heaped cups of fresh grated coconut
& fry for about 5 minutes, it should not be browned just heated. Now add
salt & small lemon sized tamarind & fry for another 2-3 minutes. Remove
& grind to a coarse paste with very little water so that it can be rolled
to a ball consistency. Losuni gooli ( that's its traditional name ) is ready.
Best with rice kanji/ porridge/peja.
Note: This should be kept in fridge. Even then it has to be consumed best within 2-3 days. So do not prepare in large quantities.
Note: This should be kept in fridge. Even then it has to be consumed best within 2-3 days. So do not prepare in large quantities.
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