By Aditi
Februray 1, 2026
Rajasthani lehsun ki chutney is fiery, having bold flavours. Prepared with raw garlic, dried red chillies, and ghee, this chutney gives instant heat and depth to any meal.
15–18 cloves garlic, peeled 8–10 dried red chillies (Mathania or Kashmiri) 2 tbsp ghee ½ tsp cumin seeds ½ tsp salt (adjust to taste) 1 tbsp water (as needed, optional)
Soak the dried red chillies in warm water for about 10 minutes so that they turn soft and make grinding easier.
In a pan, heat ghee and add cumin seeds. Let them crackle gently and release the nutty fragrance that creates the base of the chutney.
Add the peeled garlic cloves to the ghee and sauté them shortly on a low flame until it turns lightly golden. Do not brown or burn the garlic.
Add the soaked chillies and salt to this. Cook it together for a minute, so that the flavours mix and the oil absorbs the chilli colour.
Let it cool a bit, then grind to make a rough or smooth paste using little water, depending on your preference.
Serve it with dal baati churma, bajra roti, khichdi, or even simple dal rice. Refrigerate it and use it to elevate the flavour of every meal.