Bellulli Chutney
A fiery and pungent garlic chutney from Karnataka, made with bold flavors of garlic, dried red chilies, and tangy tamarind. This traditional recipe is the perfect spicy accompaniment for dosas, idlis, and even a simple bowl of rice with ghee.
For 8 servings
5 steps. 5 minutes total.
- 1
Prepare the chilies
- a.Break the stems off the dried red chilies. For less heat, you can deseed them. Place the chilies in a bowl and pour 1/2 cup of hot water over them. Let them soak for 15-20 minutes to soften.
- 2
Sauté the garlic
- a.While the chilies are soaking, heat 1 tablespoon (3 tsp) of sesame oil in a small pan over medium heat. Add the peeled garlic cloves and sauté for 2-3 minutes until they become fragrant and develop light golden-brown spots. This mellows their raw pungency. Remove from heat and let them cool slightly.
- 3
Grind the chutney
- a.Transfer the soaked red chilies (along with their soaking water), sautéed garlic, tamarind paste, jaggery, and salt into a blender jar. Blend until you get a smooth, thick paste. Scrape down the sides of the jar as needed. Add a splash more water only if necessary to help the blender, but aim for a thick consistency.
- 4
Prepare the tempering (Tadka)
- a.Heat the remaining 2 teaspoons of sesame oil in the same small pan over medium-high heat.
- b.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
- c.Add the urad dal and fry for about 30 seconds until it turns a light golden color. Be careful not to burn it.
- d.Turn off the heat and immediately add the curry leaves (they will splutter) and hing. Give it a quick stir for a few seconds.
- 5
Combine and serve
- a.Pour the hot tempering over the ground chutney in the blender jar or a serving bowl. Mix everything well. Let the chutney rest for 10 minutes for the flavors to meld. Serve this fiery Bellulli Chutney with dosa, idli, paddu, or hot rice with a dollop of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant red color without excessive heat, use Byadagi or Kashmiri dried red chilies.
- 2Using sesame oil (gingelly oil) provides a traditional and authentic South Indian flavor.
- 3Adjust the amount of jaggery and tamarind to balance the spicy, tangy, and sweet notes to your personal preference.
- 4For a sharper, more pungent flavor, you can grind half the garlic raw and sauté the other half.
- 5Ensure the oil is sufficiently hot before adding mustard seeds for the tempering; they must pop and splutter to release their flavor.
- 6Do not over-fry the urad dal in the tempering, as it can quickly turn from golden to burnt, imparting a bitter taste.
Adapt it for your goals.
With Coconut
Add 3-4 tablespoons of freshly grated or desiccated coconut while grinding. This will result in a milder, thicker, and slightly sweeter chutney.
With TomatoWith Tomato
Sauté one medium chopped tomato along with the garlic until it turns soft and mushy. This adds volume and a different tangy dimension to the chutney.
Nutty VersionNutty Version
Add 1 tablespoon of roasted peanuts, sesame seeds, or chana dal (split chickpeas) during the grinding step for a nutty flavor and a coarser texture.
Why this is on our healthy list.
Boosts Immunity
Garlic is rich in allicin, a compound known for its potent antibacterial and antiviral properties that help strengthen the immune system.
Anti-Inflammatory Properties
Both garlic and the capsaicin in red chilies possess strong anti-inflammatory properties, which can help reduce inflammation in the body.
Aids Digestion
Ingredients like hing (asafoetida) and curry leaves are traditionally used in Ayurveda to prevent bloating and improve overall digestive health.
Heart Healthy
Garlic has been shown to have a positive effect on heart health by helping to lower blood pressure and cholesterol levels.
Frequently asked questions
One serving of Bellulli Chutney (about 2 tablespoons) contains approximately 35-45 calories, primarily from the oil and garlic. It's a low-calorie condiment.