Savory, toasted Garlic Chutney is quintessentially Indian but can be used for a variety of dishes. This simple to make chutney is very versatile and takes just minutes to put together.
Why You’re Going To Love It
- Fast. A delicious and flavorful addition to any meal that’s ready in under 30 minutes .
- Easy. Toast a few ingredients, grind a few spices, and store.
- Authentic. The flavors of this Garlic Chutney will remind you of your favorite local Indian restaurant.
- Versatile. Use one of the serving suggestions suggested below for a new way to use this recipe every time.
How To Use Dry Garlic Chutney
Chutneys like this one, or the coconut green chutney , mango onion chutney , or meyer lemon chutney form an important part of Indian Meals. A little spicy or toasty, savory flavored chutney is a great way to add flavor to your meal, without having to make an elaborate side dish .
These chutneys are used as relishes, as a small side flavor to complement the main meal . They’re often eaten with a small piece of naan, chappati, or roti.
But as often, they’re mixed in with ghee and eaten with plain rice . So it’s really up to you where you want to add in the flavor.
When I first posted this in the Facebook Two Sleevers Group, it started a lively discussion on all the various things you could use this for. A few ideas that emerged, some of which are traditional, and others of which are innovative and perfect sounding:
- With ghee and rice
- With ghee and chappatis
- Over steamed buttered vegetables
- Mixed in with mayonnaise
- Mixed in with thick yogurt as a dip
- Mixed with butter and spread on bread and toasted like an Indian version of garlic bread
Ingredients You’ll Need
- Sesame Seeds
- Dried Curry Leaves
- Garlic
- Dried Red Chilis
- Kosher Salt
How To Make Garlic Chutney
Making your own spice blends and chutneys can be SO easy and I’m always surprised at how few people actually create their own. Follow these 3 simple steps (and one storage suggestion) below for a tasty and flavorful addition to your next meal:
- Cut peeled garlic cloves and smash flat to allow more of the surface area to roast
- Roast sesame seeds
- Mix all ingredients and grind together using a coffee or spice grinder
- Store in a cool dry place for a week. Does not need to be refrigerated
Substitutions You Can Make
But if you don’t want to get them just yet, I’d suggest you omit them and just use garlic and sesame seeds along with the red chile and the salt. It will still be a very tasty chutney, just different from what I’m making here.
If you like it, you can then consider getting some curry leaves to add a wonderful, savory flavor to this Dry Sesame Garlic Chutney.
How Long Does It Last?
When you’re making this Dry Garlic Chutney, don’t be afraid to make a double batch. When stored in a cool, dry place, it will safely last up to a week–no need to refrigerate!
More Delicious Spice Mixes
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
- Apple Pie Spice
Dry Garlic Chutney | Dry Sesame Garlic Chutney Recipe
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Sesame Seeds
- ▢ 2 tablespoon ( 2 tablespoon ) Dried Curry Leaves
- ▢ 6-8 cloves ( 6 cloves ) Garlic
- ▢ 2 ( 2 ) Dried Red Chilis
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Kosher Salt
Instructions
- Peel garlic and smash cloves with the side of a knife to flatten as much as possible.
- Heat a small cast iron pan and when it’s hot, add in the sesame seeds and stir frequently. At first these seeds will pop but will settle down in a few minutes. You may want to use a splatter screen or plate on top, but be sure to shake the pan so the seeds don’t burn.
- Once the seeds smell toasty and are somewhat brown, about 1-2 minutes, pour them into a plate and let them cool.
- Add in the garlic cloves and toast until somewhat charred but not burned (see picture above).
- Add these to the sesame seeds and let them cool for 5-10 minutes. Do not grind while hot else the steam will make a paste instead of a dry powder.
- Once the garlic has cooled mix together all ingredients in the plate. Working in two batches, grind to a powder in a coffee or spice grinder , shaking the spice grinder to ensure an even grind.
- Store in a covered container in a cool, dry place for up to a week. Does not need to be refrigerated.
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Dry Garlic Chutney | Dry Sesame Garlic Chutney Recipe
Ingredients
- 2 tablespoons Sesame Seeds
- 2 tablespoon Dried Curry Leaves
- 6-8 cloves Garlic
- 2 Dried Red Chilis
- 1/2-1 teaspoon Kosher Salt
Instructions
- Peel garlic and smash cloves with the side of a knife to flatten as much as possible.
- Heat a small cast iron pan and when it’s hot, add in the sesame seeds and stir frequently. At first these seeds will pop but will settle down in a few minutes. You may want to use a splatter screen or plate on top, but be sure to shake the pan so the seeds don’t burn.
- Once the seeds smell toasty and are somewhat brown, about 1-2 minutes, pour them into a plate and let them cool.
- Add in the garlic cloves and toast until somewhat charred but not burned (see picture above).
- Add these to the sesame seeds and let them cool for 5-10 minutes. Do not grind while hot else the steam will make a paste instead of a dry powder.
- Once the garlic has cooled mix together all ingredients in the plate. Working in two batches, grind to a powder in a coffee or spice grinder , shaking the spice grinder to ensure an even grind.
- Store in a covered container in a cool, dry place for up to a week. Does not need to be refrigerated.
Dry Garlic Chutney | Dry Sesame Garlic Chutney Recipe https://twosleevers.com/indian-sesame-garlic-chutney/
Make this delicious low carb chicken kale soup with leftover cooked chicken, kale, and warm, winter spices in your Instant Pot or pressure cooker for a soul-satisfying, low carb soup that’s perfect for cold winter nights.
This soup was just about as impossible to name as it was easy to make. I asked in my Facebook Group and people had lots of wonderful–and often amusing suggestions for this. The problem is, if I told you to make a soup with cinnamon and cloves in it you’d never actually do it, now would you?
The most appropriate suggestion for this was “Trust me Chicken Soup” and I wish I could just call it that. Because trust me, this is some good low carb chicken soup.
Some other suggestions were “Cinn-ful soup”, Spiced Chicken and Kale Soup, WInter Spiced Chicken and Kale soup, Warming Chicken and Kale soup–and all of those names are perfectly appropriate for this soup.
I also like it because it’s perfect for lazy days. I used leftover cooked chicken to make this soup so it also came together extremely quickly. I like these types of soups that you can make with leftovers and freezer vegetables and a few little spices.
I mean look what went into this soup. Onions, leftover cooked chicken, frozen kale, cinnamon, cloves and chicken broth. Does it get simpler than that??
If you wanted to make this with raw chicken, I’d cut it into bite size pieces, and cook as directed. The 5 minuets under pressure will be sufficient to cook small pieces of chicken.
WHAT’S WITH THE CINNAMON AND CLOVES IN SOUP??
Okay yes I made up this soup. But in my defense, I’m not the only one who uses these types of spices in savory dishes. Many Moroccan and Algerian dishes use this combination. One of my readers reminded me that Cuban Picadillo uses a similar spice combination.
I actually once had a Jordanian chicken soup with Israeli couscous in it that had a similar spice profile. In fact, I had that soup once in my life, almost 16 years ago, and I STILL remember it. So yes, it may be an unusual combination, but it’s not utterly crazy.
It tastes like warm, winter bowl of comfort and flavor. A lovely warming soup, with just a touch of the exotic about it.
I’d love to hear from you and have you rate this recipe in the card below if you try it.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB CHICKEN KALE SOUP:
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Ground Cinnamon
- Ground Cloves
OTHER PRESSURE COOKER LOW CARB SOUPS:
- Hot and sour soup
- Italian sausage and kale soup
- Chicken poblano soup
- Thai Yellow Curry Soup
Pressure Cooker Low Carb Chicken Kale Soup
Ingredients
- ▢ 2 cups cooked chicken breast
- ▢ 12 ounces Frozen Kale
- ▢ onions, chopped
- ▢ 4 cups Water , Or chicken broth
- ▢ 1 tablespoon Chicken Bouillon Paste , or other chicken broth mix
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1/16 teaspoon Ground Cloves
- ▢ 2 teaspoons Minced Garlic
- ▢ 1 teaspoon Ground Black Pepper
- ▢ 1 teaspoon Kosher Salt
Instructions
- Place all ingredients in the inner liner of your Instant Pot or pressure cooker.
- Cook on high pressure for five minutes, and allow it to release pressure naturally for 10 minutes.
- Release any remaining pressure, taste and adjust seasonings as needed.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
