In This article Explained traditional, rustic recipe for Bellulli Khara, a spicy garlic chutney from North Karnataka.
It is known for its long shelf life (up to a month) and its ability to enhance the flavor of any meal, especially when served with hot rice, roti, or chapati.
Ingredients
Byadagi Dried Red Chillies: 10–15 pieces (broken into halves).
Garlic: 2 whole bulbs (peeled).
Cumin Seeds (Jeera): 1 tsp.
Cooking Oil: For frying and mixing (substitute with ghee for specific diets).
Salt: To taste.
Fresh Coriander: A small handful.
Red Chilli Powder: A small amount.
Preparation Steps
Frying the Base :
Heat a little oil in a pan. Add cumin seeds and let them splutter. Add the broken Byadagi chillies and fry them well in the oil. This step ensures the chutney lasts longer without spoiling.
The Traditional Pounding :
The video emphasizes using a mortar and pestle (Kuttu Kallu) for the best texture and flavor. Add the fried chillies to the mortar with salt. Note: This recipe omits tamarind and jaggery to keep the garlic flavor dominant.
Adding Aromatics :
Add the peeled garlic cloves, a bit of additional red chilli powder (for color and spice), and fresh coriander. Pour in a little oil (or ghee if preparing for new mothers/nursing women) to help bind the ingredients.
Consistency :
Pound the mixture thoroughly, occasionally scraping the sides with a spoon to ensure an even paste. If you are short on time, you can use a mixer-grinder, but pulse it to keep it “coarse” rather than a smooth paste.
Serving Suggestions
Hot Rice: Best enjoyed with steaming hot rice and a dollop of ghee.
Travel Companion: Ideal for traveling; it pairs perfectly with curd and roti.
Postpartum Diet: Can be given to nursing mothers (with the addition of fenugreek seeds and ghee) to aid recovery.
Storage
Store in a clean, dry container. It remains fresh for up to one month at room temperature due to the frying process and lack of water.
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