Lehsun (Garlic) ki Chutney

Ingredients

• 2 count Garlic cloves
• 1 count Tomatoes
• 20 count Dry red chillies (Soak for at least 6 hours)
• to taste Amchoor (dried mango powder)
• 1 spoon Oil
• 0.5 tsp Cumin seeds
• 1 tsp Salt (Adjust to taste)
• 2 count Bay leaves
• 0.5 cup Water

Instructions

1. 1Soak the dry red chillies in water for at least 6 hours. Once soaked, remove the seeds and drain the water completely.
2. 2In a mixer grinder, combine the chopped tomato, peeled garlic, and soaked red chillies. Add a small amount of water and blend into a smooth paste.
3. 3In a pan, heat the oil over medium heat. Add the cumin seeds and bay leaves, allowing them to crackle and release their aroma.
4. 4Turn off the heat and allow the oil to cool slightly. Add the prepared paste to the pan, stirring to combine.
5. 5Add salt and amchoor powder to the chutney, adjusting to taste. Stir well to incorporate the seasonings.
6. 6Allow the chutney to cook over low heat until the oil separates from the mixture, indicating it is ready.
7. 7Transfer the chutney to a glass bowl for storage. Avoid using metallic containers to preserve the flavor.