Spicy Garlic Chutney (Lehsun Ki Chutney) is a popular Rajasthani recipe and is usually served along with Dal Batti, Churma, Paratha, Cheela and even for Idli, Dosa, etc. Whole dry chilies and garlic are the base ingredients for Lehsun Ki Cutney. It's one of the easy chutney to make and with very less that to commonly available ingredients. There are variations we can include and this is my version of spicy Garlic Chutney which is a perfect side dish for Paratha. This chutney stays good for quite a number of days, if it stayed in the refrigerator.
This can be made in many variations - With Tomato, Lemon Juice addition of masalas like coriander powder, ginger, etc., I have given one of the common recipe for the Lehsun Ki Chutney.
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- Garlic Kuzhambu - Poondu Karuveppilai Kuzhambu
Recipe Card to make Garlic Chutney
Garlic Chutney | Lehsun Ki Chutney
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 24kcal
Garlic Chutney | Lehsun Ki Chutney is a popular Chutney which is essential in any Rajasthani Kitchen. It's spicy yet tangy chutney that can be prepared easily at home. It's spicy and very garlicky but goes very well with Roti, Parathas and even with South Indian breakfast dishes like Idli / Dosa
Print Recipe
Ingredients
- 1 large bulb Garlic
- 5-6 nos Red Chili
- 1 teaspoon Cumin Seeds
- 2 tablespoon Cooking Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
Instructions
- Soak the Red chillies in warm water for 10 mins. This will help in getting smooth garlic paste.
- After 10 mins, take garlic cloves in a mixer jar. To that add the soaked red chili along with cumin seeds and grind everything to a smooth paste
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Add fenugreek seeds and sauté it for few seconds.
- Add garlic paste and stir well. The garlic is raw and it needs cooking. So keep the flame in low and cook the garlic paste for 10 mins till the raw smell goes off
- When the garlic is cooked nicely, the chutney becomes thick and the oil starts to ooze out. Switch off the flame
- The delicious Spicy Garlic Chutney is ready to serve with Paratha / Dal Batti or churma etc.,
Video
Nutritional Info
Nutrition Facts
Garlic Chutney | Lehsun Ki Chutney
Amount Per Serving (2 tbsp)
Calories 24
Calories from Fat 22
% Daily Value*
Fat 2.4g4%
Saturated Fat 0.2g1%
Sodium 147mg6%
Potassium 11mg0%
Carbohydrates 0.6g0%
Fiber 0.1g0%
Sugar 0.1g0%
Protein 0.2g0%
Vitamin A 1IU0%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Lehsun Ki Chutney:
-
- Soak the Red chilies in warm water for 10 mins. This will help in getting smooth garlic paste.
- After 10 mins, take garlic cloves in a mixer jar. To that add the soaked red chili along with cumin seeds and grind everything to a smooth paste
- Heat oil in a pan and add mustard seeds and allow it to sputter. Add fenugreek seeds and sauté it for few seconds.
- Now add the garlic paste and stir well. The garlic is raw and it needs cooking. So keep the flame in low and cook the garlic paste for 10 mins till the raw smell goes off
- When the garlic is cooked nicely, the chutney becomes thick and the oil starts to ooze out. Switch off the flame
- The delicious Spicy Garlic Chutney is ready to serve with Paratha / Dal Batti or churma etc.,
