Rajasthani Lehsun Ki Chutney

Name: Rajasthani Lehsun Ki Chutney
Total time: 420 s
Yield: 4 (3/4cup)
Cuisine: Indian
Ingredients: 20 Garlic Cloves (medium sized); 10 or To be adjusted Spicy Dry Red Chillies ,Deseeded; 3/4 cup (Approx 1 1/2 Large Tomatoes) Chopped Tomatoes; 1 1/2 tsp Lemon Juice; To Taste Salt; 3 tbs Oil; 1/2 tsp Cumin Seeds

Pooja M. Pandit @pan_poo_

#indiankitchen
Rajasthani Lehsun Ki Chutney is basically a garlic tomato chutney with an absolutely delicious flavour. It is a great option for those who want to avoid coconut due to any medical condition, but still crave for a delicious accompaniment to dosas, idlis, etc. This chutney stays good for quite a number of days, if stored in the refrigerator!

The quantity of red chillies and tomatoes used for this chutney can be reduced or increased as per preference. Basically, if using a very sour tomato it is advisable to use just one. Even the lime juice can be adjusted as per preference. And, for those who love their chutneys very spicy, please increase the number of red chillies as per taste!

Pooja M. Pandit @pan_poo_

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Ingredients

7 min

4 (3/4cup)

20Garlic Cloves (medium sized)
10 or To be adjustedSpicy Dry Red Chillies ,Deseeded
3/4 cup (Approx 1 1/2 Large Tomatoes)Chopped Tomatoes
1 1/2 tspLemon Juice
To TasteSalt
For The Tempering :
3 tbsOil
1/2 tspCumin Seeds

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Steps

7 min

1

To begin making the Rajasthani Lehsun Ki Chutney, first heat a kadhai and add the oil for tempering to it.
2

When it heats up, add the deseeded bedgi dry red chillies to it. Stir for two to three minutes, till there is a slight change in the colour of the chillies.
3

Remove the chillies from the oil and set aside to cool. The remaining oil absorbs the flavour of the chillies.
4

Grind together the chillies, tomatoes, garlic cloves and salt to taste without using any water, to get a smooth paste.
5

Heat the kadhai with the chilli flavoured oil again for tempering.
6

When the oil heats up, add to it the cumin seeds. When they splutter, add the tomato garlic paste and stir.
7

Keep stirring on low to medium heat for about four to five minutes. When the paste becomes thick and releases a little oil, add the lemon juice and mix well.
8

Switch off the flame and let the chutney cool. After a few hours, all the flavours assimilate and the chutney becomes very delicious.
9

Transfer it to an airtight container, and store in the refrigerator.
10

Serve this lip-smackingly delicious Rajasthani Lehsun Ki Chutney with thepla, paratha, idli, dosa or even with khakras as a snack!

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Pooja M. Pandit @pan_poo_

on April 27, 2019 17:18

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!