RAJASTHANI LEHSUNI CHUTNEY || FAMOUS GARLIC CHUTNEY
Rajasthani lehsun chutney – Sharing a recipe for garlic chutney. This chutney is very tangy, spicy. flavoured condiment recipe made with fresh garlic pods, red chillies. It is an essential chatni recipe from Rajasthani cuisine and served with almost every dish like roti and rice.
This amazing recipe of garlic chutney is an all-time favourite. My daughters love this soooo much that I always keep a garlic chutney jar in my fridge. As it is garlic is very good for health. This tangy and spicy chutney is tasty as well as healthy for your family …
Actually, I am a big fan of long shelf life chutneys and I ensure to have a minimum of one chatni in my fridge. Basically, this chutney helps when you do not wish to make a dedicated chatni for a particular dish. Lahsun chutney is one of them sometimes this chutney added great taste to curries too. Especially when I am running short of time, I just add 1 big spoon of lehsun chutney in the masala it adds a flavour of garlic and chillies to my curries. Having said that you may have to control the spice level added on top of this chutney.
Tips and suggestions:
Furthermore, some easy and important tips, suggestions and variations to the popular lehsun ki chatni recipe or lehsun chutney.
Firstly, I heavily recommend using fresh garlic pods for this recipe. It has to be juicy and full of flavour and avoid any dry and stale garlic for this recipe.
Secondly, adjust the spice level of the chutney by increasing or decreasing the red chillies. In this recipe, I have maintained a medium spice level which should be appreciated by most of them.
lastly, store the chatni in an airtight container in a refrigerator. You can also store it in a dry place, particularly near the gas stove. This chutney has a good shelf life.
This is a fine example of one of the very hot chutneys and pickles that are consumed in the region of Rajasthan. This amazing chutney is made of kachri. If you are unable to find kachri, you can increase the garlic by the same amount (9 oz/250 g). If you find this chutney too hot balance the flavour with 1 tbsp ketchup. kachri you will find in stores that keep Gujarati and Rajasthani spices.
Finally, I would like suggest you few more chutney recipes from my blog:
RAJASTHANI LEHSUN CHUTNEYCourse: dip, SidesCuisine: Indian, RajasthaniDifficulty: Easy
Rajasthani lehsun chutney is a tasty, tangy and spicy chutney that goes very well with bajra rotla and dal bati churma.
1 cup vegetable oil
1 tsp cumin seed
5 oz (125 g) garlic, roughly chopped
21/2 oz (75 g) dried red chillies, soaked in
1 cup water, drained and made into a paste
1/3 cup malt vinegar
2 tbsp salt
1 tbsp red chilli powder
9 oz (250 g) kachri (see above), coarsely powdered
3 tbsp sugar, or to taste
- Heat the oil in a saucepan, add the cumin seeds, and, when they crackle, add the garlic. Fry until it begins to turn golden.
- Add the chilli paste, vinegar, salt, and chilli powder. Cook, stirring constantly, for 5–6 minutes.
- Add the kachri if you have some and cook the chutney for a further 12–15 minutes or until the fat separates out and comes to the top.
- Check the seasoning and add the sugar, if required. Remove from the heat and allow to cool.
- This chutney can be eaten cold or hot with bajre ka rotla