Spicy Rajasthani Garlic Chili Chutney (Lahsun Ki Chutney)
40 minutes
1419 reads
About Spicy Rajasthani Garlic Chili Chutney (Lahsun Ki Chutney)
Ignite your taste buds with the fiery kick of Rajasthani Garlic Chili Chutney (Lahsun Ki Chutney)! This vibrant condiment delivers an explosion of authentic Indian flavors that will transform any meal.A simple yet powerful blend of garlic, chilies, ginger, and onion creates a versatile chutney perfect for everything from dal baati and parathas to khakra or even a humble slice of bread. Imagine the fragrant aroma and the satisfying warmth spreading through your mouth.Easy to make and preserving beautifully for weeks, this Lahsun Ki Chutney is a must-have for your pantry. It's the secret ingredient you'll reach for again and again.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Chutney Base
- 1 Onion chopped
- 1 inch Ginger chopped
- ¾ cup Garlic Cloves
- 2 Chilies green
- Water as needed
Seasoning
- Oil Or Ghee as needed, for the chutney
- Salt to taste
- 1 Lemon Juice from a large lemon
- ½ tsp Lemon Salt optional
Instructions
- First, create a smooth chili paste. Soak the dried red chilies in hot water for about 20 minutes to soften them. This rehydrates the chilies and makes them easier to blend.
- Drain the soaked chilies and add them to a blender or grinder. Add a small amount of fresh water and blend until a smooth paste forms. Set this chili paste aside.
- Prepare the chutney base. In the same blender or grinder (no need to clean it), combine the chopped onion, ginger, garlic cloves, and green chilies. Add a splash of water and grind to a coarse paste.
- Heat the oil or ghee in a pan over medium heat. Add the onion-ginger-garlic-chili paste and sauté for a few minutes until fragrant and the onions turn translucent. This step builds the flavor foundation of the chutney.
- Now, add the prepared red chili paste to the pan. Stir well to combine with the other ingredients. Add salt to taste.
- Add a little water to the chutney, cover the pan, and reduce the heat to low-medium. Simmer until the oil or ghee begins to separate and rise to the surface. This indicates that the chutney is cooked through and the flavors have melded.
- Stir in the lemon juice (and lemon salt, if using). The lemon juice adds brightness and helps to preserve the chutney. Cook for another 2-3 minutes, then remove from heat.
- Allow the chutney to cool completely before transferring it to an airtight container. This chutney can be stored in the refrigerator for several weeks.
Recipe Notes
Good To Know
- Instead of dried red chilies, you can use red chili powder.
- Making this chutney with ghee adds a good texture and aroma. Ghee also helps control the heat of the garlic, so it's preferred.
- Since this chutney is similar to a pickle, using more oil or ghee will help preserve it longer.
Expert Tips
- For a smoother chutney, you can blend it after it has cooled down slightly.
- Adjust the amount of garlic and chilies to your preferred level of spiciness.
- This chutney pairs well with various dishes, such as rice, roti, or as a sandwich spread.
Storage Instructions
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 118kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 313mgPotassium: 706mgFiber: 4gSugar: 11gVitamin A: 1716IUVitamin C: 271mgCalcium: 68mgIron: 2mg
Shikha Gupta
Articles: 37
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.
What a great recipe! Thanks for sharing.
Agree with you, Kirti…We also had it similarly at Chokhi Dhani and just couldn’t stop….!! Piping hot Rotis with this just are too good to resist.
Moment I saw this recipe, mujhe Jaipur ki yaad aagayi. We went to chokhi dani and they served barja roti with this chutney.