Lehsun ki chutney or garlic chutney is a staple in Rajasthani cuisine, accompanying thali, snacks, plain paratha, rice, and more. It is known for its strong flavours and simple preparation.
This recipe has several versions; some add ginger and tomatoes while others are made with just red chillies and garlic. You can also add a tablespoon of it to the curry for depth and slightly pungent notes.
Selection And Preparation Of The Ingredients
Depending on your preferred level of spice, you can use a variety of dried red chillies, but they are necessary for the chutney's colour and flavour. The oil keeps it fresh and makes it tasty, while cumin seeds add an earthy flavour. Additionally, think about adding Kashmiri red chilli powder, which adds a bright red hue to the chutney without being very spicy.
Approximately 10 to 15 garlic cloves are added if you are creating a large batch. To soften the dried red chillies, immerse them in hot water for approximately 20 minutes. Before soaking, remove the seeds to tone down the spiciness.
Roasting Of Garlic & Chillies
Start by dry roasting the garlic until they are aromatic and slightly browned. To bring out the flavour of the chillies without burning them, which could turn the chutney bitter, they should be roasted separately. It's important to pay close attention to the spices when roasting them because over-roasting might produce bitter flavours.
Grinding Of Chutney
Traditionally, a stone grinder known as a “sil-batta” is to make this chutney. A modern food processor or blender can also do the job. In a blender jar, combine the cumin seeds, garlic cloves, soaking red chillies, salt, and a small amount of water. Add extra water to adjust the consistency.
Cooking Process
In a non-stick pan, heat the oil and add mustard seeds. Add the chutney paste when the mustard seeds start cracking. Stir frequently over medium-low heat until the oil starts to separate from the mixture, thickens and the raw smell goes away. Stir occasionally to prevent burning. It may take fifteen to twenty minutes to complete this procedure.
Tempering
A further layer of flavour is added to the chutney through tempering. Heat oil in a small pan with mustard. Add curry leaves (optional) and a pinch of asafoetida (hing). Mix thoroughly after adding this tempering to the chutney. This process improves the chutney's flavour and aroma. This step is completely optional and according to individual preference.
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Storing And Serving
The chutney should be transferred to an airtight container. It can be kept well in the refrigerator for up to two weeks. After one or two days you might discover that it tastes even better because the flavours will develop and get stronger over time. Modern dishes, such as grilled meats and kebabs, and classic Rajasthani dishes, such as dal bati churma, go well with this chutney. It can also add a spicy kick to regular snacks such as samosas, and pakoras.