Making the famous mountain garlic and onion chutney at home is very simple. This chutney, made from cloves of garlic, onions, green peppers, and yogurt, has a sour, spicy, and piquant taste. It can be served with roti, paratha, or dal-chawal, and using a mortar (silbatte) further enhances its flavor.
When spicy and piquant chutney is added to vegetables and dal, the pleasure doubles. Although chutneys made from cilantro and mint are often prepared at home, one can get tired of eating the same dish constantly. If you want to try something new, it is recommended to try the well-known mountain garlic and onion chutney. Preparing this chutney does not take much time, and its sour and spicy taste makes even simple food delightful.
Mountain cuisine is characterized by simplicity and lightness, yet it possesses an excellent flavor. If you like a spicy accompaniment to your food, try onion-garlic chutney. Below is the mountain way to prepare it, which includes using not only garlic cloves but also garlic leaves.
First, wash and chop the garlic, onion, green coriander, and green pepper. Then, grind the garlic and onion in a mortar (silbatte), followed by adding the green pepper and green coriander, and grinding everything together thoroughly. Next, add dry spices and yogurt, then lightly grind the mixture again in the mortar until a paste-like consistency is achieved. The resulting paste is placed in a bowl and set aside.
In a frying pan, heat mustard seeds (masursa) and add asafoetida (hing), cumin (jeera), and red pepper. After a minute, add the prepared chutney to this mixture and mix well. To achieve the authentic mountain flavor, it is recommended to grind the chutney specifically in a mortar, rather than in a food processor. This chutney can be eaten with roti-paratha without side dishes, or served as a side dish to dal-chawal. If guests suddenly arrive, you can quickly prepare this chutney, and they themselves will not be able to resist asking for the recipe.
