Rajasthani Lasun ki Chutney is a dry chutney which is an essential for any Rajasthani Kitchen. It is a dry chutney to be served with any type of roti or paratha. The most famous Rajasthani dish ‘Dal Bati Churma is incompletely without this Lahsun ki chutney.
I made this chutney to go with my Moong Sprout Paratha. Sometime soon I’ll try to make Dal Bati Churma too.
Here is the Recipe which I followed.
Ingredients:
Garlic: 2, whole
Dry red chillies: 8-10 (if you can’t handle that much heat reduce the amount and replace with 1 tsp of Kashmiri red chilli powder)
Fenugreek seeds: 1 tsp
Yellow mustard seeds: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil: 1/5thcup
Water: 1/4 cup
Preparation:
Soak the dry red chilli in warm water for 20-30 mins.
Peel and clean garlic cloves.
Combine the chilli and garlic in a blender to make a smooth paste.
Heat oil in a non-stick pan.
When the oil is hot enough add fenugreek seeds and mustard seeds. let them crackle.
Pour the paste of garlic and chilli in to the pan. Add sugar and salt. Cover and bring it to boil. Let it boil for 3-4 mins.
Add little water and continue cooking with cover until most of the moisture evaporates and oil floats on the surface.
Remove cover and continue cooking on medium high flame.
Within 1-2 mins you will notice the chutney has become dry and all oily.
Your Rajsthani Lahsun ki Chutney is ready to be served with any paratha, roti or even with snacks as a dip.
This dry chutney can be stored in any air tight container for upto 2-3 weeks in refrigerator.
Why do we add sugar? Won't it make it sweet a bit? Can it be omitted?
Hi Smitha,
The sugar is used to balance the extra hotness from chilies, it will not make it sweet. But you can skip it if in doubt and work with the rest 🙂
Such a nice blog, you have share about Rajasthani lahsun ki chutney. I like to eat lahsun ki chutney very much. Thanks for Sharing the Recipe……..
Is garlic also need to be soaked in water before peeling. Cause in the picture it looks as it has been soaked in water first. Please let me know. I like to make this chutney as I have eaten before and it is tasty.
No, you don’t need to soak garlic in water it will only reduce the flavours of garlic. I used peeled garlic from refrigerator which I peel once & then store for months. That is why garlic was wet but not soaked 🙂