Lehsun ki chutney
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A fiery red garlic and chilli chutney, eaten with bajre ki roti, dal baati and snacks.
Region: RajasthanOccasion: Everyday accompanimentTime: 15 minServes: About 1 cupVegan
Ingredients
- 20 garlic cloves
- 8 dry red chillies, soaked 15 minutes (or 2 tbsp red chilli powder)
- 1 tsp cumin seeds
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp mustard oil
Method
- Grind the garlic, soaked chillies, cumin and salt to a coarse paste with very little water, or pound in a mortar.
- Heat mustard oil until it smokes, then cool slightly.
- Add the paste to the oil and cook on low heat for 3–4 minutes until it darkens slightly.
- Stir in lemon juice. Cool and store in a clean jar in the refrigerator for up to a week.
History
Garlic and chilli grow well in Rajasthan, and this chutney was the simplest way to add taste to a plain millet meal.
Significance
A little lehsun ki chutney with bajre ki roti and onion is a complete meal for farmers and travellers.