lahsun (garlic) ki chutney add zing in your food. It is part of traditional Rajasthani cuisine. I have always been blessed with a good neighbourhood. After my marriage, I moved to Chennai and stayed there for 9 months. Later we moved to Jamaica before settling in Bangalore after three years. At all these places I was surrounded by wonderful people in my neighbourhood.
In Jamaica when suddenly my daughter became sick, along with our Indian friends, my Jamaican neighbours were extremely helpful. On the occasion of Apoorva’s 1st birthday celebration, my Jamaican neighbours loved Indian food a lot and they requested to pack some for the next day.
In Jaipur, my parents’ house is blessed with kind and friendly neighbours and food is shared between us frequently. We developed a taste for authentic Rajasthani cuisine because Rajasthani neighbours used to bring food to our house or we were the frequent visitors in their house on several occasions.
So this year, during summer vacation when I visited my parents’ house, all childhood memories were revived. And I was very lucky when we got an invitation from the same neighbours for dinner. We relished all authentic delicacies but I still felt that something was missing from the menu. Then my sister pointed out that garlic chutney is not there. I asked them about the missing dish and got the assurance that before I go back to Bangalore I will surely get “Lahsun ki chutney”.
After coming back to Bangalore I was tempted to prepare this chutney. This chutney is cooked with lots of oil, so we can keep it in an airtight container in the fridge and it will last for at least 2 weeks. We can also use it as a part of gravy for vegetables and tadka for lentils.
In Rajasthan, if you have seen this chutney, you will find that oil will be floating in the container and the chutney is red in colour as lots of dry red chilies are used here. I didn’t want so much oil, so reduced the quantity of oil and instead of dry red chilies, I have used raw red chilies as they were available in my kitchen.
Peeled garlic cloves 100 gm
Red chili 🌶 50 gm
Oil 1/4 cup
Cumin seeds 1/4 tsp
Salt as per your taste
Asafoetida 1/8 tsp
One small onion and a small tomato 🍅
Keep peeled garlic cloves, red chilies, tomato and onion together.
Chop onion and tomato and grind everything together in a smooth paste.
In a small wok, heat oil, crackle cumin seeds and asafoetida and add garlic paste. Cook it on sim heat for 15 minutes. Let it cool down completely and use it as any part of your meal.