lehsun (garlic) ki chutney
It is a spicy chutney that goes well with chapatis and puris. Once made, it can be stored for a long time under refrigeration.
Cooking Time
10min
Prep Time
20 min
Serves
10
Cooking tools used
Mixer Grinder
Cuisines
Indian - Rajasthani
Ingredients
Main Section
garlic cloves
2
unit/count
tomatoes
1
unit/count
dry red chillies
20
unit/count
Amchoor (dried mango powder)
unit/count
oil
1
spoon
cumin seeds
1/2
tsp
salt
1
tsp
as per taste
Bay leaves
2
unit/count
water
1/2
cup
Step 1
Soak the dry red chilies in water for at least 6 hours. After it's soaked completely, make sure to remove the seeds and drain the water completely.
Step 2
Take the chopped tomato, peeled garlic, and soaked red chilies. Add all the ingredients to the mixer grinder, add little water and make a paste of it.
Step 3
In a pan, heat some oil, add the cumin seeds and bay leaves, and let it crackle.
Step 4
Turn off the stove, let the oil cool down a bit, and then add the paste.
Step 5
Add salt and amchoor powder as per requirement.
Step 6
Leave it and allow it to cook until the top layer of oil separates.
Step 7
Put all of it in a glass bowl. Make sure not to store it in metallic vessels.
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