Sukhi Lal Mirch And Lahsun Ki Rajasthani Chutney
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Rajasthani lahsun ki chutney is very famous as we used to make it with dal baati, in winters and preserve it for long time. Can have this yummy spicy chutney with any paratha, dal, khakra or spread on bread too.
Very useful in traveling too as it can preserve longer. Now we come on benefits of garlic. Garlic has sulfur compound known as allicin which has potent medical property garlic is full of nutritious but low in calories, rich in Vitamin C, Vitamin B and Manganese. Dry red chilli has Vitamin A and Vitamin C.
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Ingredients
- 1 onion chopped
- 3/4 cup garlic cloves
- 20-25 dry red chilli
- 1 big lemon juice/1/2 tsp lemon salt
- Water as needed
- Salt as needed
- 2 green chillies
- 1 inch ginger peel and chopped
- Oil / ghee for chutney
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Instructions
- First soaked dry red chilli and grind it in smooth paste with little water.
- In grinder add chopped onion, ginger, garlic cloves, green chilli and add little water and grind it.
- Heat ghee/oil in a pan. Add ginger garlic chilli paste. Saute it add chilli paste. Mix everything well. Add salt add little water and cover it.
- Cook it on low medium heat till oil/ ghee come on surface of chutney. Add lemon salt or lemon juice. Mix well.
- Cook it another 2-3 minutes. Switch off the gas. Let it cool. And keep it in airtight container.
Notes
Instead of dry red chilli can use red chilli powder
Make this chutney with ghee it gives good texture and aroma. Ghee control heat of garlic so prefer to use ghee.
It’s like pickle so use more oil/ghee to preserve it more
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Shikha Gupta
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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.