Lal mirch lehsun chutney
AI-drafted · awaiting admin review
A fiery pounded chutney of dried red chillies and garlic, eaten with bajra roti and white butter.
Region: HaryanaOccasion: Everyday meals, especially in winterTime: 15 minServes: 6Vegan
Ingredients
- 8 dried red chillies, soaked 15 minutes
- 15 cloves garlic, peeled
- 1 tsp cumin seeds
- Salt to taste
- 1 tbsp mustard oil
- 1 tbsp lemon juice or a little amchur
Method
- Drain the chillies.
- Pound the chillies, garlic, cumin and salt in a stone mortar (or grind) into a coarse paste, adding a spoon of water if needed.
- Heat the mustard oil until it smokes, cool slightly and pour it over the chutney.
- Mix in the lemon juice or amchur.
- Serve with bajra roti, kadhi or khichdi. It keeps for a few days in a cool place.
History
Pounding chutney on a stone (sil-batta or mortar) is an old village practice, and garlic and dried chillies are always at hand in a Haryanvi kitchen.
Significance
A little of this chutney livens up plain bajra roti, and it is a common companion to simple farm meals.