If you are a garlic and chili lover, this chutney can accompany anything. Lahsun or Lasun ki chutney is hutney to be served with any type of roti or paratha. Rajasthani or Marwari Lehsun ki Chutney is very spicy and fiery chutney prepared by grinding garlic, chilli powder, cumin seeds and coriander powder. The most famous Rajasthani dish ‘Dal Bati Churma is incompletely without this Lahsun ki chutney. Not only that, to make irresistibly spicy and tasty vada pav, dry garlic chutney is must have ingredient. Chutneys are of different varieties like wet and dry. In this post I will share both.
Garlic Chili Chutney - Dry
- 9-10 large cloves Garlic
- 3 tablespoons Peanuts
- 3 tablespoons Desiccated coconut
- 2-3 teaspoons Kashmiri red chili powder
- 1/2 tsp Tamarind paste can be added - optional
- Salt to taste
- Roughly slice the garlic cloves. If your garlic cloves smaller in size, you can just smash it.
- Take that into a pan and dry roast on medium heat.
- Keep stirring and roasting for about 1-2 minutes or till they turn slightly brown in color. Remove it to a plate.
- In the same pan, take peanuts and dry roast them similarly.
- Roast them till they are light brown in color and remove it to the same plate.
- Now turn off the stove and add dry coconut. The remaining heat is enough to roast the coconut.
- Keep stirring and roasting till it is nicely golden brown.
- Dump that into the plate and let it cool down completely.
- Once cooled, take that into the grinder.
- Add Kashmiri red chili powder, tamarind paste and salt.
- Grind it into a coarse damp powder. NO need to add any water.
- Remove it to a bowl.
Dry chutney powder can be refrigerated for up to few months. Now, when I want to prepare Mysore Masala Dosa, I like wet garlic chili chutney to spread on Dosa.
- 12 count Dry Red Chillies
- 12 Garlic Cloves, peeled
- 1 tbsp Tamarind
- Salt to taste
- 6 tbsp Oil
- 1 tsp Mustard Seeds (Ray)
- Soak dry red chillies in warm water for 10 mins.
- Drain them, add it to a blender, along with garlic, tamarind, salt. Add very little water and make it into a fine puree.
- Heat oil in a kadai. Add in mustard seeds and let it splatter.
- Add in the chutney and cook on low heat till oil separates.
- Serve with dosa, idli, Roti, Paratha.
- You can store the leftover chutney in fridge and use upto 1 week.