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Maggie with Garlic Chutney

Updated: Oct 18, 2020

Garlic Chutney itself is a super delectable item that goes with many savory dishes. Maggie Noodles combined with Garlic Chutney is a very delicious innovative way of having Maggie, and we simply love it.


Garlic Chutney

2 tbsp cooking oil

18-20 garlic cloves

1 tsp cumin

½ tsp coriander

20-25 dry red chilies

1 tsp sliced ginger

4 tbsp water

3 tbsp cooking oil

½ tsp mustard seeds

½ tsp cumin

¼ tsp Hing

½ tsp salt

2 tbsp vinegar


2 cups of water

3 tbsp diced tomato

2 tbsp chopped carrot

2 tbsp sliced onion

3 tbsp diced bell pepper

2 noodle packs

2 tastemakers

2 tbsp garlic chutney

1 tbsp green onion


1. Fry garlic in oil until light brown on low-medium heat

2. Soak dry red chilies for 3 hours prior to use

3. Add cumin seeds, coriander seeds, soaked dry red chilies and fry for 3 minutes on medium heat

4. Stir in ginger and transfer to a blender and add water

5. Puree and set aside

6. Drizzle cooking oil in a pan along with mustard seeds, cumin seeds, thing, and the puree

7. Cook for 3-4 minutes on low-medium heat

8. Transfer chutney to a jar for later use

9. Cook Maggie noodles in water with tomato, carrot, onion, and bell pepper for 1 minute on medium heat with the lid on

10. Uncover and add tastemakers and garlic chutney

11. Stir until water has reduced as the sauce thickens a little bit

12. Garnish with chopped green onions before serving

13. Ready to Enjoy!


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