Friday, January 29, 2010

Lahasun (Garlic) Ki Chutney

January 29, 2010

I have shared my recipes from south, east and north of India so thought of taking you to a tour to west of country. Today I will share a recipe from Rajasthan.

Fortunately when I was studying in college there was a madwadi family in our next door and since cooking was my hobby I learned lot many dishes from her and today’s recipe one of it. I remember whenever aunty goes to Rajasthan she bring all homemade masalas which were having perfect and awesome smell.Rajasthani food is known for their spicy curries, chutney, savories and fabulous sweets.
Today I will give you very common Rajasthan chutney recipe which is eaten with roti and kitchadi in Rajasthan. Very easy and spicy too.

I want to dedicate my this post to Mrs. Soni (Our neighbour aunty)

Lahashun (GARLIC) Ki Chutney

Preparation time: 10 minutes (Approximately)

Cooking time: 15minutes (Approximately)

Serving: 4 persons


Garlic-1 heads (10-15 peeled and clove)

Thick Sour Curd-1 cup

Red Chilli Puwder-2-3 tbs

Coriander Powder-2 tbs

Cumin Seeds-2 tsp

Oil-3 tbs

Salt-to taste


• Grind the garlic to fine paste along with curd.

• Now add chilli and coriander powder in this paste.

• Now heat a pan and add oil in this.

• Put cumin seeds in that.

• Once cumin seeds change its colour then add garlic paste.

• Keep steering it.

• Once the paste starts getting thick then adds salt in this.

• Once chutney reaches to desire thickness then take it off from flame.

• Serve with roti or kichadi.


• If you don’t want to add curd in chutney you can use 5-6 tomatoes in this. Grind tomatoes with garlic and prepare chutney in above mentioned procedure.

• If you don’t have good spicy chilli powder then soak nearly 10 dry red chillis in warm water for 5 minutes then grind along with garlic and prepare chutney.

• You can keep this chutney for 1 week. It won’t be spoiled.

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