The Authentic Rajasthani Garlic Chutney | Garlic Chutney | Lahsun Ki Chutney |

Lahsun ki chutney | Garlic Chutney | How to make Garlic Chutney | You must have eaten many types of chutneys. But today I have brought you such a chutney (Garlic Chutney) which you can keep for many days. Today I have brought you the recipe of a special spicy and hot Garlic Chutney from Rajasthani and Haryana. You can make it (Garlic Chutney) in just 10 minutes. You can also eat garlic chutney with thepla. This is a chutney that can be eaten with any dish. Be it roti, pulao or paratha. So let's know the complete recipe of making Garlic Chutney.

Ingredients:

4-5 dry Kashmiri red chillies

6-7 garlic cloves

1/2 tsp coriander powder (optional)

1 tsp cumin seeds

2 tbsp lemon juice

Salt to taste

2-3 tbsp oil/ghee

The Authentic Taste of Rajasthan Garlic Chutney

Instructions:

First of all, keep the dry Kashmiri red chillies in 1 cup hot water for half an hour.

After half an hour, drain the excess water. Now take a mortar-pestle, add garlic cloves and dried Kashmiri red chillies and make a paste.

Now heat a pan, add 2-3 tbsp oil/ghee. Now add cumin seeds and let them crackle.

Now add chopped garlic and red chilli paste and mix well. Let it cook for 5 minutes.

After 5 minutes add coriander powder, salt as per taste and 2 tbsp lemon juice and mix well.

Now let it cook for 10 more minutes. Keep in mind to keep the flame of the gas low.

After 10 minutes oil/ghee will start separating from it. Now turn off the gas.

Now your garlic chutney is ready to serve. You can eat it anytime. You can eat it in the morning or evening with parathas or at lunch or dinner.

Note:

You can also skip adding coriander powder if you want.

To store it for a long time, let it cool down after making it and keep it in the fridge.

To make the traditional garlic chutney, use a mortar and pestle. If you don't have one, you can also grind it in a mixer.

You can also eat it mixed with sev puri, aloo puri, and bhel puri.

In rural areas, it is mixed with curd and eaten with bajra roti.

Also Read:

Mint Chutney 

Tamarind Chutney 

Dahi Chutney 

Maharashtrian Thecha

South Indian Special Coconut Chutney