Rajasthani Lahsun ki Chutney

Rajasthani Lahsun ki Chutney | How to Make Lahsun ki Chutney

What is Rajasthani Lahsun ki Chutney?

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.

Let’s talk about the ingredients for Lahsun ki Chutney Recipe

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.

How to make Rajasthani Lahsun ki Chutney

1.Heat 1 tbsp oil. Add 20 garlic cloves. Cook on low flame till garlic turns golden. Take out in a separate plate.

Rajasthani Lahsun ki Chutney

2. Likewise, cook 1-inch chopped ginger for a minute.

Rajasthani Lahsun ki Chutney

3. Next goes in 10 soaked dry red chilies, ½ tsp cumin seeds (jeera) and salt to taste. Cook for 1-2 minutes.

Rajasthani Lahsun ki Chutney

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.)

Rajasthani Lahsun ki Chutney

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.

Rajasthani Lahsun ki Chutney

6. Add in the gorgeous paste. Let’s make this gorgeous chutney more gorgeous. Add 2 tsp Kashmiri red chili powder.

Rajasthani Lahsun ki Chutney

7. Cook well till oil oozes out.

Rajasthani Lahsun ki Chutney

8.Bon appétit!!

Rajasthani Lahsun ki Chutney

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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