garlic chutney

While traveling through deserted Spain on our way to Portugal, I thought I’d give you the recipe of an extremely delicious and spicy chutney that I made a few weeks ago for Ramblas, a veggiemarket I was selling food on. Read more about what we are up to in Portugal.

These ingredients gave me 4 jars of this heavenly good, that can be a great dipper with papadums or nachos. Use it to spice up your dishes as it ‘ll gives a sweet and sour punch to it. Marinate your tofu, tempeh or veggies with it for a quick deep-fry dish.

The taste of black cumin seeds had to win my love, as they where left unnoticed in my herbal stock for some years. This chutney really made me fall head over heels!

A plus is that black cumin is super good for digestion, removing constipation, bloating and cramps. The oil can be used by women for painless menses or for a good recovery after giving birth, as it helps the uterus to contract and heal well.

Note: in case of high pitta, eg inflammation, skin issues, ulcers,… this might not be the best chutney for now, as onion and garlic aggravates pitta too much.

garlic chutney

PrintGarlic ChutneyPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins 

As it contains a lot of unrefined sugar, better don’t eat this treat every day 😉 

A little bit of raw sugar now and then, doesn’t harm…Course: Side DishCuisine: Ayurvedic, Indian, vegetarianServings: 4 jarsCalories: 50 kcalIngredients

  • 1 bulb garlic
  • 6 onions
  • 2 tbsp black cumin seeds
  • 1 tspn asafoetida
  • 3 tspn cumin seeds
  • 1 Pinch cayenne pepper
  • 1 tspn fenugreek
  • 1 stalk cinnamon
  • 2 tspn cinnamon powder
  • 3 tspn turmeric
  • 4 tbsp Vinagre
  • 4 heaped tbsp tomato concentrate
  • 300 g brown cane sugar
  • 1 tspn Himalaya salt
  • Water
  • coconut oil


  1. Take a wide pot too cook in, so the liquids can evaporate easily. Chop the onions in small pieces and mash the garlic or use a garlic press.
  2. Put on the fire and add enough coconut oil until the bottom gets covered with oil. Lower the heat and add the asafoetida. Bake it shortly until the fragrance comes out. Add the seeds and stir them on high heat.
  3. Add the chopped onion and garlic, add salt and stir. Lower the heat and cover with a lid. Let it simmer for 5 minutes until golden brown.
  4. Now add all the other herbs and combine. When you see the onions becoming tender, add the tomato concentrate, sugar and cover with water.
  5. Stir well and let is simmer on low heat, without a lid until it get’s an awesome jam-like consistency. This can take over one hour.
  6. Clean your jars and fill them up while the chutney is still hot.

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