Lehsun Ki Laal Chutney Recipe | Easy Lehsun/Garlic Chatni Recipe

tamarind paste

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity similar to tamarind.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

Soak 30 grams of red chilies (5 small dried red chilies) in warm water for 30 minutes until softened.

Drain the chilies, keeping the soaking water aside as it is clean.

In a blender, add the softened chilies and 100 grams of garlic, then grind them coarsely, adding water as needed.

Add half a cup of water while grinding to achieve the desired consistency.

Transfer the ground mixture to a bowl and set aside.

In a small pan, heat 1 cup of oil over low heat and add cumin seeds until they start to sizzle, being careful not to burn them.

Add the coarsely ground garlic and chili mixture to the pan, mixing well.

Cover and let it cook on low heat for 10 to 12 minutes, stirring occasionally to prevent sticking.

After 10-12 minutes, check for oil separation on top and add 125 grams of fresh yogurt, mixing well.

If desired, add 4 to 5 tablespoons of lemon juice for a slight tang and to act as a preservative.

Season with salt to taste, approximately half a teaspoon, and mix well.

Cook for an additional minute to incorporate the salt, ensuring no water remains in the chutney.

Turn off the heat and let it cool before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary