How spicy is this chutney and how do I adjust it?

It is fairly bold because of the dried red chilies and raw garlic. Reduce the chilies for a milder version or add a little more coconut to soften the heat.

How long does this chutney keep in the fridge?

Because it contains fresh coconut, it is best used within 1 to 2 days when refrigerated in a clean airtight container.

Why does my chutney taste bitter?

The usual cause is over-toasted chilies. Fry them only briefly on low heat until aromatic, not dark brown or black.

Should the garlic be raw or cooked in this recipe?

This version uses raw garlic for a strong, authentic punch. If you prefer a milder taste, lightly sauté the cloves before grinding.

What is the right texture for Bellulli Chutney?

It should be thick and spoonable, not watery. A slightly coarse grind works especially well for serving with idli, dosa, or hot rice.

Home / Recipes / south_indian / Bellulli Chutney

south_indianEasyveganvegetariangluten freedairy free

Bellulli Chutney

RATING

4.4/5(63)

TASTE SCORE

8/10

A bold Karnataka-style garlic chutney with dried red chilies, tamarind, and coconut. It comes together quickly and adds a fiery, tangy kick to idli, dosa, or hot rice with a little ghee.

PREP

10m

COOK

SERVES

1 TBSP

39 cal

SERVINGS

INGREDIENTS

For 8 servings

20 pcsgarlic · cloves, peeled8 pcsdried red chili · stems removed½ cupcoconut · fresh, grated1 tsptamarind · seedless½ tspjaggery · grated1 pinchsalt1 tspoil3 tbspwater · for grinding

NUTRITION · PER SERVING

CALORIES · 1 TBSP

Protein1g · 10%

Carbs4g · 41%

Fat2g · 46%

Fiber1g

Sugar1g

Saturated fat2g

Cholesterol0mg

Sodium21mg

Potassium68mg

Phosphorus20mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the ingredients.
1.Peel the garlic cloves.
2.Remove the stems from the dried red chilies.
3.Measure the grated coconut, tamarind, jaggery, salt, oil, and water.
saute · ~1 min
Toast the chilies lightly.
Heat the oil in a small pan over low heat. Add the dried red chilies and sauté for 30 to 45 seconds until aromatic and slightly darker, without burning.
TIPKeep the heat low so the chilies turn fragrant, not bitter.
mix · ~2 min
Grind the chutney.
1.Add the garlic, toasted dried red chilies, coconut, tamarind, jaggery, and salt to a small grinder jar.
2.Pour in the water.
3.Grind to a coarse or slightly smooth chutney, scraping down the sides once if needed.
assemble · ~1 min
Adjust and transfer the chutney.
Taste and check the balance of heat, tang, and salt. Transfer the chutney to a small bowl; it should be thick and spoonable, not runny.
serve
Serve with idli, dosa, or hot rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the dried chilies only until fragrant and a shade darker; black spots will make the chutney bitter.
2
Start with less water and add by teaspoons so the chutney stays thick enough for idli and dosa.
3
If your tamarind is very sour, reduce it slightly so the garlic still comes through clearly.
4
Let the chutney rest for 10 minutes after grinding; the garlic and chili flavors meld and deepen.
5
For hot rice, keep the grind slightly coarse so it clings better when mixed with a little ghee.
6
Store refrigerated in a clean, dry jar and use a dry spoon since fresh coconut shortens shelf life.

RECIPE VARIATIONS