Lehsun ki chutney is a rajasthani staple during winters. As the name suggests, it's garlicky, spicy, nutty and sour. Its mouthwatering and tastes phenomenal with daal, bati and churma. I love eating it with humble bajra or makki ki roti with tiny amount of gur on the side.
During winter, we tend to feel hungrier because metabolism is on a high and body digests food better. This is the reason why most of the famous winter dishes like sarsaon ka saag, gajar ha halwa, gond ke ladoo, lapsi and paranthas are quite rich and made with lots of ghee.
Ingredients
2 bulbs of garlic- peeled
4 dried red chili
1 Tsp red chili powder
2 Tsp coriander powder
1 tsp kachri powder (optional) or 1 Tsp lemon juice
2 Tbsp ghee
1/2 Tsp cumin
Method
Remove stem of dried chili and soak in warm water for couple of hours.
Add peeled cloves of garlic in a food processor along with salt, chili powder, coriander powder, kachri powder and soaked dried chili. Blend till you get a smooth paste.
Heat ghee in a pan. Add cumin and crackle it.
Pour garlic paste and cook on medium heat till ghee separates from chutney.
Once ghee separates, add about 1/2 cup warm water and cook further for 5 minutes.
Cool completely before storing in an air-tight container and refrigerate.
If you try this chutney, do drop a comment and don't forget to take picture and tag #fascinatingfoodworld on Instagram
During winter, we tend to feel hungrier because metabolism is on a high and body digests food better. This is the reason why most of the famous winter dishes like sarsaon ka saag, gajar ha halwa, gond ke ladoo, lapsi and paranthas are quite rich and made with lots of ghee.
This chutney will last for almost a week in an air-tight container in refrigerator. It also pairs well with samosa chaat, kachori chaat, bhel. You can smear it on bread for making sandwiches or paav for making vada paav. Bsacially, you would wanna eat it with everything. It is that good!
Kachri powder is a souring agent which is typically added in lehsun ki chutney. You should be able to find it in provision stores but if you can't get your hands on it, you can always replace it with some lemon juice.
Lip smacking garlic chutney for paranthas, chaat, bajra/makki ki roti and pyaaz ki kachori.
Serving size - Makes about 2 cups
Type - Condiment/Sauce
2 bulbs of garlic- peeled
4 dried red chili
1 Tsp red chili powder
2 Tsp coriander powder
1 tsp kachri powder (optional) or 1 Tsp lemon juice
2 Tbsp ghee
1/2 Tsp cumin
Method
Remove stem of dried chili and soak in warm water for couple of hours.
Add peeled cloves of garlic in a food processor along with salt, chili powder, coriander powder, kachri powder and soaked dried chili. Blend till you get a smooth paste.
Heat ghee in a pan. Add cumin and crackle it.
Pour garlic paste and cook on medium heat till ghee separates from chutney.
Once ghee separates, add about 1/2 cup warm water and cook further for 5 minutes.
Cool completely before storing in an air-tight container and refrigerate.
If you try this chutney, do drop a comment and don't forget to take picture and tag #fascinatingfoodworld on Instagram
More winter recipes
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