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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