As the name suggests Rajasthani Lahsun ki chutney is chutney made using garlic and Rajasthan, I mean chilies (Okay that was a bad one.) Chutney with very sharp but well-balanced flavors is lehsun chatni. Garlic chutney can be served with any parathas or meals comprising of dal, rice, chapati etc. It is quite peppery and therefore can zest up any boring meal.
Whole dry red chilies and garlic are the base for lahsun ki chatni. Garlic chutneys can be prepared in a number of ways. This one has a better shelf life, as more oil is used and garlic, dry chilies, and spices only have used. I keep it refrigerated and it stays good for a couple of weeks.
Another lehsun ki chutney on the blog is garlic chili chutney. View the recipe here. There is an altogether different garlic chutney used for chaats. View the recipe here.
1.Heat 1 tbsp oil. Add 20 garlic cloves. Cook on low flame till garlic turns golden. Take out in a separate plate.
2. Likewise, cook 1-inch chopped ginger for a minute.
3. Next goes in 10 soaked dry red chilies, ½ tsp cumin seeds (jeera) and salt to taste. Cook for 1-2 minutes.
4. Take out in the plate in which you had put garlic or any separate plate (doesn’t make any difference). Let it cool down. Grind to a fine paste or coarse one, as you like its texture to be. (Yeah, I forgot to click the picture of this step.)
5. Again heat 2 tbsp oil. Add 1 tsp mustard seeds (raie) and a big pinch of asafetida (heeng). Cook till mustard seeds crackle. Next goes in ½ tsp cumin seeds (jeera). Let it crackle.
6. Add in the gorgeous paste. Let’s make this gorgeous chutney more gorgeous. Add 2 tsp Kashmiri red chili powder.
7. Cook well till oil oozes out.
8.Bon appétit!!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Heat 1 tbsp oil. Add 20 garlic cloves.
2. Cook on low flame till garlic turns golden. Take out in a separate plate.
3. Now add 10 soaked red chilies, 1-inch chopped ginger, and ½ tsp cumin seeds (jeera). Cook for 1-2 minutes.
4. Take out in the plate which has garlic or a separate plate (doesn’t make any difference). Let it cool down. Grind to a fine paste or coarse one, as you like its texture to be.
5. Again heat 2 tbsp oil. Add 2 tbsp oil. Add 1 tsp mustard seeds (raie) and a big pinch of asafetida (heeng). Cook till mustard seeds crackles.
6. Next goes in ½ tsp cumin seeds. Let it crackle.
7. Add in the gorgeous paste.
8. Let make this gorgeous chutney more gorgeous. Add 2 tsp Kashmiri red chili powder.
9. Cook well till oil oozes out.
10. Bon appétit!!
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Chutney enhances every meal. Thank you for sharing this tempting recipe.
thanx
Visitor Rating: 5 Stars
thanx
Visitor Rating: 5 Stars