Rajasthani Garlic Chutney

Garlic chutney, also known as lasun ki chutney is a fiery and rustic flavoured accompaniment made with fresh garlic pods and dry red chillies which is a must-have in Rajasthani Thalis. It is very simple and easy to make and like several Rajasthani dishes, this can be store for a couple of weeks easily compared to the other traditional Indian chutney.

Whenever I eat this chutney it instantly reminds me of my mother making it for me – it was my favourite as a kid. She always says that this chutney is best prepared on a silbatta (a big flat stone with a grinding stone) rather than in a blender, and said by doing this you got so much more flavour from the ingredients, making it worth all the extra time it took. I used to love taking it in my lunch box when I was in school and now my family and I love eating with pav bhaji, dal-chawal and even just spread it on bread instead of butter. It a great accompaniment with any Indian snack like kalmi vada, dal vada or even idlis.

As with many Indian recipes, there are many variations of this chutney and it’s made in different ways even in Rajasthani households. Some make it by soaking the chillies and some by pan-frying them, but regardless of this, you want to ensure that it still has its fresh flavour. I do this by adding some tomatoes to the chutney, which provides a fresher and tangier flavour bringing it to life.

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HELPFUL TIPS AND TRICKS OF MAKING RAJASTHANI GARLIC CHUTNEY:

• I would recommend using fresh garlic pods as they are full of flavour.
• You can make this recipe by using fresh red chillies instead of the whole dry Kashmiri Mirch. Remove the seeds from the fresh chillies and use them with raw garlic. Do note the shelf life of the chutney will reduce with using fresh chillies.
• You can adjust the spice level of the chutney by increasing or decreasing the red chillies. In this recipe, I have maintained a medium-high spice level which should be appreciated by most of them.
• This chutney can be stored in an airtight container, in a refrigerator for up to 3 week.

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Serves: 1.cup Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 large garlic bulb, peeled
• 1 large tomato, roughly chopped
• 4-5 dry kashmiri mirch, soaked in water for 15 min
• 1' ginger
• 1.5 tbsp coriander powder
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp mango powder, amchur 
• Salt to taste
• 1/4 tsp cumin seeds
• 2 cloves (laung) 
• 1 bay leaf
• 3 tbsp oil

 

method

1. Soak the dry Kashmiri Mirch in hot water for 10min. Remove the seeds and keep them aside.
2. Place the garlic cloves, tomato, Kashmiri Mirch, ginger, coriander powder, chilli powder, mango powder and salt in a grinder. Grind into a fine paste, do not add any water.
3. In a heavy bottom pan heat 3 tbsp of oil on medium heat, add the cumin seeds, when they crackle add the cloves and bay leaf. Now add the chutney to the pan and sauté  for 8-10 min or until the raw smell of garlic is gone and the oil leaves the sides. Stir occasionally so that the chutney doesn't burn.
4. Remove the pan from the heat and allow the chutney to cool completely.
5. Store in an airtight container. This keeps well in the fridge for up to 2 weeks.

Did You Make This Recipe?

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