Garlic Chutney also known as Lahsun ki Chutney is a popularly used in chaat dishes. This chutney is a staple side dish of Rajasthan and Gujarat. The pungent aroma of the garlic along with chilies and mustard seeds brings out the flavor of the chutney. Let’s follow this Recipe.
Ingredients:
Garlic: 2, whole
Dry red chilies: 8-10 (if you can’t handle that much heat reduce the amount and replace with 1 tsp of Kashmiri red chili powder)
Fenugreek seeds: 1 tsp
Yellow mustard seeds: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil: 1/5thcup
Water: 1/4 cup
Directions :
- Soak the dry red chili in warm water for 20-30 min.
2. Peel and clean garlic cloves.
3. Combine the chili and garlic in a blender to make a smooth paste.
4. Heat oil in a non-stick pan.
5. When the oil is hot enough add fenugreek seeds and mustard seeds and let them crackle.
6. Pour the paste of garlic and chili into the pan.
7. Add sugar and salt and cover and boil for 3-4 min.
8. Add a little water and continue cooking with the lid until most of the moisture evaporates and oil floats on the surface.
9. Remove the lid and continue to cook on medium flame.
10. Within 1-2 min you will notice the chutney has become dry and all oily.
11. Your Garlic Chutney is ready to be served with any paratha, roti or even with any snacks as a dip.
12. This dry chutney can be stored in any airtight container for up to 2-3 weeks in the refrigerator.
Also Read: Sweet and Sour Sauce Recipe
