Lahsun (garlic) ki chutney

I have always been blessed with 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. At the occasion of Apoorva’s 1st birthday celebration my Jamaican neighbours loved Indian food a lot and they requested to pack some for next day.

In Jaipur my parents’ house is blessedΒ  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 at several occasions.

So this year, during summer vacation when I visited my parents’ house, all childhood memories were revived. And I wad 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 in 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 air tight 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 chutney is red in colour as lots of dry red chillies are used here. I didn’t want so much of oil, so reduced the quantity of oil and instead of dry red chillies, I have used raw red chillies as they were available in my kitchen.

Ingredients :

Peeled garlic cloves 100 gm
Red chilli 🌢 50 gm
Oil 1/4 cup
Cumin seeds 1/4 tsp
Salt as per your taste
Asafoetida 1/8 tsp
One small onion and small tomato πŸ…

Keep peeled garlic cloves, red chillies, tomato and onion together.

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Chop onion and tomato and grind everything together in a smooth paste.

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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.

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

37 thoughts on “Lahsun (garlic) ki chutney

  1. Deeksha, Lahsun Ki Chutney is so very authentic Rajasthani chutney! It tastes good not just with the regular Roti but goes well with Bajre ki Roti, Chane ki roti or even Papad

    1. Oh yes!!
      Having bajre ki roti with lots of ghee, lahsun ki chutney and a small piece of jaggery during winter season… and you are done with your complete meal πŸ˜‹πŸ˜‹

      1. Arv, not fair….I am salivating πŸ˜‹ πŸ˜‹ πŸ˜‹

        I can visualize those days when in the evening my mom used to cook bajre ki roti on ‘mitti ka chulha’ with baigan ka bharta and we all used to relish that wonderful meal!!

      2. You don’t have to do that, make some Bajre ki roti, rest is all easy! isn’t it?
        Deeksha, I can understand it is hard to replicate the taste of Chulha with modern technology but it is hard to go back unless you want to undertake some extra efforts.

    2. Arv, in flat culture certain things are difficult to follow. Have to take care of neighbor’s complaints and you don’t own terrace. Otherwise, only 6 bricks and one bottom part of broken ‘mitti ka toota ghada” is required for temporary’ ‘chulha’. πŸ˜€πŸ˜€

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