Garlic Chutney (Rajasthani Style)
This Rajasthani style Garlic Chutney is a spicy chutney made with red chilies and lots of garlic. Each home has a different way of making it, and each version is delicious on its own. Do try my recipe to make it.
Some other chutney recipes can be served with your everyday meals: Raw Mango Chutney, Green Chutney, Tamarind Chutney, Sweet Tomato Chutney, and Guava Chutney.
About Rajasthani Garlic Chutney
This Rajasthani style Garlic Chutney, also called Lehsun ki Chutney, Lasun ki Chutney, or Lasan ki Chatni, is a spicy, fiery red accompaniment that is popular in Rajasthani thali meals.
This red chutney keeps well for at least 15 days without a refrigerator and is popularly served with Dal Baati Churma meal. It is also a great accompaniment to any Indian-style meal. You can also serve it with Indian dishes like Paneer Pakora, Chicken Pakora, Samosa or any other Indian snack.
Traditionally, this lehsun chutney was ground on a big stone called ‘Sil Batta,’ the process was time-consuming and required a lot of muscle work. But with modern technology, it can be prepared in minutes using a mixer grinder.
There are many versions of this delicious garlic chutney, and it’s made in multiple ways in Rajasthani households. Some make it by soaking the chilies, and some by frying them. You can also make it using chili powder instead of whole chilies.
Each version is delicious on its own. I am sharing four variations in the post below. Try them all; they are very different, and each version is very delicious.
Maharashtrians also have a version of garlic chutney (dry coconut garlic chutney), an essential accompaniment with Vada Pav. Do try it, too. Its South Indian version is called Poondu Chutney. Check the recipe here.
Ingredients
This lasun ki chutney is made with seven everyday ingredients: fresh garlic, dry red chilies, oil, fresh ginger, cumin seeds, amchur powder (dry mango powder), and salt. You will get all the ingredients at Indian grocery stores.
This delicious chutney has a punch from lots of garlic, but dry red chilies and dry mango powder are used to balance the flavor. While dry chilies add a spicy flavor to this chutney, amchur powder gives it a tangy twist.
Try using dried Kashmiri red chillies. They give the chutney a nice red color without making it too spicy.
Remove the seeds from the chilies if you want to make it even milder.
Use a hot chili if you prefer spicy chutney.
No water is added while making this red garlic chutney to increase its shelf life.
You can also add some lime juice (or lemon juice) to make this garlicky goodness tangier.
How To Make Lahsun Ki Chutney
Heat ½ cup of oil in a pan over medium heat.
Discard the stalk of 20-25 Kashmiri dry red chilies and add the chilies to the pan.
Fry for 1 minute, stirring frequently. Drain and keep aside.
Add ½ cup of chopped raw garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
Add 2 teaspoon chopped ginger and fry for another minute.
Now add 1 teaspoon cumin seeds and fry for a minute.
Remove the pan from heat and let the mixture cool to room temperature.
Transfer the fried red chilies and garlic mixture along with the oil to a blender.
Add 1 teaspoon dry mango powder and 1 teaspoon salt.
Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
Store the lahsun chutney in a clean glass jar in the refrigerator for up to a month. Refrain from using plastic or metal containers to store as they might react with the chutney.
Variations
Using Fresh Chillies – Replace dry red chilies with fresh red chilies. Slit the fresh chilies and remove their seeds. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender along with fresh chilies and blend until smooth. However, the shelf life of the lasun chutney will be less.
Red Chili Powder – To prepare it with red chili powder, skip using dry red chilies in the recipe. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender with ¼ cup of Kashmiri red chilli powder and blend to make the red chilli garlic chutney.
Storage Suggestions
Lahsun ki chutney can be kept in an airtight container at room temperature for up to 15 days. Just make sure there is a layer of oil over the chutney. If the oil is less, pour some over to cover the entire top. For a longer shelf life, refrigerate it. You can keep it in the refrigerator for up to two months.
You can also freeze this chutney for up to 3 months. Thaw, bring to room temperature, and serve.
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Garlic Chutney (Rajasthani Style)
Ingredients
- ½ cup oil
- 20-25 dried Kashmiri red chilies
- ½ cup chopped garlic cloves
- 2 teaspoons chopped ginger
- 1 teaspoon cumin seeds
- 1 teaspoon amchoor powder (dry mango powder)
- 1 teaspoon salt
Instructions
- Heat oil in a pan over medium heat.
- Discard the stalk of Kashmiri dry red chilies and add the chilies to the pan.
- Fry for 1 minute, stirring frequently. Drain and keep aside.
- Add garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
- Add ginger and fry for another minute.
- Now add cumin seeds and fry for a minute.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Transfer the fried red chilies and garlic mixture along with the oil to a blender.
- Add mango powder and salt.
- Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
- Store the chutney in a clean glass jar for up to a month in the refrigerator. Refrain from using plastic or metal containers to store as they might react with the chutney.