Garlic chutney/ Bellulli chutney for Ganji

Summer days in coastal Karnataka makes you ask for only light food. The temperature & humidity there makes one sweat anytime of the day. Boiled rice/ Kuchilakki anna & coconut based side dishes being staple of the place, boiled rice with the liquid starch becomes favorite of many family. Simple chutney of different flavor, pickles & curds is what anyone looks for the lunch. When I mentioned chutney, it will be generally coconut based with some added goodness of mango/ Banana flower/ mango ginger or even chutney made with basic spices like garlic or even urad dal. I am posting one such chutney recipe today – Garlic gatti chutney for Ganji!

Garlic chutney

Preparation time: 15 minutes

Serves: 3-4


Garlic cloves – 12-14

Freshly grated coconut – ½ cup

Tamarind – gooseberry sized

Dry red chillis – 4-5 , adjust to taste

Salt – 1 tsp, as per taste

Coconut oil – 3 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig



Peel off cloves of garlic, keep them ready.

Heat a tadka pan, fry garlic & red chillis with few drops of oil. until garlics turn brown & chillis are dark red & fried well.

Take grated coconut in a mixer jar. Add fried chilli & garlics, salt, tamarind. Grind everything well with little water. Do not add too much of water. This chutney should not be runny. Grind to make smooth paste/ chutney.

Transfer to serving bowl. Prepare seasoning of mustard, minced red chilli (optional), curry leaves in coconut oil. On spluttering, add to the chutney.

Serve this chutney with hot kuchilakki ganji or kerala matta rice with starch and a dollop of ghee.

Bellulli chutney


Garlic can be replaced by 2 tsp of Urad dal after frying till brown to make urad dal chutney.

If making raw mango chutney, add green chillis (not fried) instead of red chillis. In this case don’t add tamarind.

Ganji chutney


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