Rajasthani Lehsun Ki Chutney - Garlic Chutney (2 Ways)

This Marwari or Rajasthani Lasun ki Chutney is an essential accompaniment for any Rajasthani thali. Serve these garlic chutheys with any flatbread.

Recipe Source Link:https://www.mygingergarlickitchen.com/rajasthani-lehsun-ki-chutney-2-ways-garlic-chutney-video-recipe/

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RECIPE INGREDIENTS

» For Rajasthani Lehsun Ki Chutney (Garlic Chutney):

• 1 teaspoon cumin seeds
• 1 large bulb garlic cloves, peeled
• 5-6 dried red chilies, or as per taste
• 2 teaspoons red chili powder (I have used kashmiri red chili powder which is not very hot)
• Salt to taste
• 1 teaspoon mustard seeds
• 1/6 cup water (about 6-7 tablespoon)
• 4 tablespoon oil

» For Rajasthani Lehsun Tamatar Ki Chutney (Garlic Tomato Chutney):

• 1 teaspoon cumin seeds
• 1 large bulb garlic cloves, peeled
• 2 teaspoons red chili powder, or as per taste
• Salt to taste
• 1 large tomato, diced
• 1/6 cup water (about 6-7 tablespoon)

RECIPE INSTRUCTIONS

» Make Rajasthani Lehsun Ki Chutney (Garlic Chutney):

1. Add the garlic cloves, dried red chili, red chili powder, cumin seeds, salt, and water to a blender jar.
2. Blend to make a smooth paste.
3. Heat oil in a non-stick pan.
4. When the oil is hot enough add mustard seeds.
5. When they start to crackle add chutney to it along with some water.
6. Stir well and let it cook on medium-low heat until the raw smell is gone and the chutney is thick and loses the oil. Stir occasionally to prevent it from burning.
7. Serve Rajasthani Lehsun Ki Chutney with any paratha or snack.

» Make Rajasthani Lehsun Tamatar Ki Chutney (Garlic Tomato Chutney):

1. Add the garlic cloves, tomatoes, red chili powder, cumin seeds, salt, and water to a blender jar.
2. Blend to make a smooth paste.
3. Tomato Garlic Chutney is ready. Serve it with pulao, paratha, or roti.

RECIPE NOTES

1. Both of these chutneys stay fresh for up to 2 weeks in the refrigerator.