This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis.
1. Chunky Green & Red Chili Garlic Chutney
Best for: Immediate consumption with fresh rotis.
Ingredients:
Large green and red chilies (less spicy variety)
Garlic cloves
Fenugreek seeds (soaked)
Mustard oil, Hing (Asafoetida), Kalonji (Nigella seeds), Cumin, and Fennel seeds
Turmeric and Coriander powder
Method:
Crush: Coarsely crush the chilies and garlic using a mortar and pestle. Do not make a smooth paste; keep it chunky.
Tempering: Heat mustard oil. Add hing, kalonji, cumin, fennel seeds, and the crushed garlic.
Cook: Add the soaked fenugreek seeds and the crushed chili mixture. Sauté well.
Season: Add turmeric, coriander powder, and salt. Cook until it reaches a curry-like consistency.
2. Buttermilk (Majjige) Chili Garlic Chutney & Curry
A 2-in-1 recipe: Provides both a dry chutney and a yogurt-based curry.
Method:
Base Chutney: Crush green chilies with salt. Crush garlic separately.
The Mix: Whisk 1/2 cup curd with water to make buttermilk. Add 1 tbsp Gram flour (Besan), red chili powder, and turmeric. Whisk until smooth.
Sauté: In a pan, temper oil with fenugreek, mustard, cumin, hing, and curry leaves. Add crushed garlic and green chilies. Fry well
The Split: – Part 1: Remove some of the fried chili-garlic mixture to use as a “Dry Chutney.”
Part 2 (Curry): Add the prepared buttermilk mixture to the remaining spice base in the pan. Add coriander powder and garam masala. Simmer until thickened.
3. Long-Term Storage Red Garlic Chutney (Schezwan Style)
Best for: Storing for months. Use as a spread or dip.
Ingredients:
Byadagi or Kashmiri dried red chilies (20-30 pieces)
Lots of garlic cloves
Tomato (2-3, pureed)
Oil (generous amount)
Method:
Soak & Grind: Soak dried chilies in hot water. Grind them with plenty of garlic and salt into a very fine paste using a little water.
Fry: Heat a generous amount of oil. Add cumin and hing. Pour in the chili-garlic paste and sauté.
Tomato Base: Add fresh tomato puree to the pan. Cook on low flame.
Preserve: Continue cooking and stirring until the oil separates completely. This oil acts as a natural preservative.
Bajra (Sajje) Roti Preparation
The video demonstrates two ways to make soft rotis :
Hot Water Method: Mix Bajra flour with salt and very hot water. Knead thoroughly while the dough is warm to develop elasticity.
Hand-Patting: Take a ball of dough, dust it with flour, and pat it thin using your palms or on a butter paper.
Cooking: Place on a hot griddle. Apply a thin layer of water on the top surface. Once it dries slightly, flip and cook until both sides are well-roasted and puffed.
Storage Tip: The third chutney can be stored in an airtight container for over a month if handled with a dry spoon.
3 Types of Garlic Chutneys and Bajra Roti
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis.
1. Chunky Green & Red Chili Garlic Chutney
Best for: Immediate consumption with fresh rotis.
Ingredients:
Large green and red chilies (less spicy variety)
Garlic cloves
Fenugreek seeds (soaked)
Mustard oil, Hing (Asafoetida), Kalonji (Nigella seeds), Cumin, and Fennel seeds
Turmeric and Coriander powder
Method:
Crush: Coarsely crush the chilies and garlic using a mortar and pestle. Do not make a smooth paste; keep it chunky.
Tempering: Heat mustard oil. Add hing, kalonji, cumin, fennel seeds, and the crushed garlic.
Cook: Add the soaked fenugreek seeds and the crushed chili mixture. Sauté well.
Season: Add turmeric, coriander powder, and salt. Cook until it reaches a curry-like consistency.
2. Buttermilk (Majjige) Chili Garlic Chutney & Curry
A 2-in-1 recipe: Provides both a dry chutney and a yogurt-based curry.
Method:
Base Chutney: Crush green chilies with salt. Crush garlic separately.
The Mix: Whisk 1/2 cup curd with water to make buttermilk. Add 1 tbsp Gram flour (Besan), red chili powder, and turmeric. Whisk until smooth.
Sauté: In a pan, temper oil with fenugreek, mustard, cumin, hing, and curry leaves. Add crushed garlic and green chilies. Fry well
The Split: – Part 1: Remove some of the fried chili-garlic mixture to use as a “Dry Chutney.”
Part 2 (Curry): Add the prepared buttermilk mixture to the remaining spice base in the pan. Add coriander powder and garam masala. Simmer until thickened [00:05:09].
3. Long-Term Storage Red Garlic Chutney (Schezwan Style)
Best for: Storing for months. Use as a spread or dip.
Ingredients:
Byadagi or Kashmiri dried red chilies (20-30 pieces)
Lots of garlic cloves
Tomato (2-3, pureed)
Oil (generous amount)
Method:
Soak & Grind: Soak dried chilies in hot water. Grind them with plenty of garlic and salt into a very fine paste using a little water.
Fry: Heat a generous amount of oil. Add cumin and hing. Pour in the chili-garlic paste and sauté.
Tomato Base: Add fresh tomato puree to the pan. Cook on low flame.
Preserve: Continue cooking and stirring until the oil separates completely. This oil acts as a natural preservative.
Bajra (Sajje) Roti Preparation
The video demonstrates two ways to make soft rotis:
Hot Water Method: Mix Bajra flour with salt and very hot water. Knead thoroughly while the dough is warm to develop elasticity.
Hand-Patting: Take a ball of dough, dust it with flour, and pat it thin using your palms or on a butter paper.
Cooking: Place on a hot griddle. Apply a thin layer of water on the top surface. Once it dries slightly, flip and cook until both sides are well-roasted and puffed.
Storage Tip: The third chutney can be stored in an airtight container for over a month if handled with a dry spoon.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.