Preparing Onion Garlic Chutney safely

It is very important to arrange meals safely to help cease harmful bacteria from spreading and growing. You possibly can take some steps to assist protect yourself and your loved ones from the spread of harmful micro organism.
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Wash your arms

Your arms can easily unfold micro organism around the kitchen and onto meals. It is vital to at all times wash your hands totally with cleaning soap and heat water:

earlier than starting to prepare meals
after touching uncooked food corresponding to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your hands totally as nicely, as a result of wet fingers unfold bacteria more simply.
Preserve worktops clean

Earlier than you begin getting ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will want to clean them totally.

You must change dish cloths and tea towels repeatedly to keep away from any bacteria rising on the material.


Onion Garlic Chutney
Onion Garlic Chutney

Before you jump to Onion Garlic Chutney recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to onion garlic chutney recipe. To cook onion garlic chutney you need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Onion Garlic Chutney:
  1. Provide Garlic
  2. Provide Pearl Onions (Shallots)
  3. Provide Red Bedgi Chillies + 3 Kashmiri Chillies
  4. Provide Tamarind (Size of a Berry)
  5. Get Salt
  6. Take Gingely Oil/Sesame Oil
  7. Prepare For Tempering:
  8. You need Gingely Oil/Sesame Oil
  9. Use Mustard Seeds
  10. Prepare Curry Leaves
  11. Take Asafoetida/Hing (Pinch)
Steps to make Onion Garlic Chutney:
  1. Peel and wash the onions and garlic cloves and keep aside.
  2. In a small kadai, heat oil and saute onion, garlic and red chillies on medium flame till onion and garlic becomes golden brown.
  3. Add salt and tamarind and switch off the flame. Allow it to cool down.
  4. Grind to a smooth paste adding required water. Keep aside.
  5. For Tempering: Heat oil in a small tadka pan. Add mustard seeds and allow it to crackle. Add asafoetida and curry leaves and pour over the ground chutney.
  6. Mix well. Serve with idli, dosa, chapati.
  7. This chutney stays good for a week if stored in refrigerator.
  8. To make spicy chutney, you may increase the number of red chillies.
  9. Tamarind helps to balance the pungent taste of garlic. Do not use more tamarind otherwise chutney will taste tangy.

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