Garlic and Red Chilli Tribal Chutney
A fiery coarse chutney of roasted garlic and dried red chillies, ground on stone, a staple condiment eaten with rotla in Warli homes.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Stone mortar and pestle
- •Tawa
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 3 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 45 kcal
Instructions
- 1
Dry roast the red chillies on a tawa (flat griddle) until fragrant. Set them aside.
- 2
In the same tawa, roast the garlic cloves lightly until charred at the edges.
- 3
Roast the cumin seeds briefly until they smell fragrant.
- 4
Grind the garlic, chillies and cumin coarsely using a stone mortar or blender.
- 5
Add the tamarind pulp and salt. Grind again to mix well.
- 6
Heat the oil and stir it into the ground chutney until glossy.
- 7
Store the chutney in a clean, dry jar.
Chef's tips
Roasting the garlic softens its sharp raw bite. Use fewer chillies if you prefer a milder taste.
Ingredient substitutions
- tamarind pulp → a squeeze of lime juice
Storage
Keeps for about a week refrigerated in an airtight jar.
Reheating
Not required; serve at room temperature.
Common mistakes to avoid
- •Blending into a completely smooth paste instead of keeping it rough and coarse.
Serving suggestions
Cooked Garlic and Red Chilli Tribal Chutney?
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