The Art of Making Rajasthani Lehsun Ki Chutney; Recipe Inside

Worldwide, garlic flavours stir-fries, sauces, curries, and marinades as a base aromatic. In Rajasthan, it’s pickled whole into lehsuni chutney with mustard oil, chilli, and spices, turning garlic into a fiery standalone condiment.

prep time 00 Hour 5 Mins

cook time 00 Hour 10 Mins

chef Team Kitchen Diaries

With its geographical location, Rajasthan as a state consumes food that allows one to fight harsh weather. From the flour they use to make rotis, grains they grow for rice or even the beverages they drink, it all has a reason. And to match these, the cuisine of Rajasthan has a variety of dishes that are based on bold, tangy and fiery flavours.

One such condiment is the very popular Rajasthani lehsun ki chutney. Wherever you go in Rajasthan, be it a hotel or restaurant, this chutney will always be served to you alongside your mains. While it’s a very basic recipe anyone can make, the notes of garlic really hit all the nerves and taste buds in your brain directly.

Not only is it layered with surprising bursts of scrumptiousness, but the chutney’s base is garlic and garlic has had a lot of health benefits that are tested and approved. It is said to be high in antioxidants and has anti-inflammatory elements, lowering cholesterol and improving heart health. The recipe is very easy t

Using the mixer grinder is the best way to make lehsun ki chutney. The different jars can hold a large quantity, which you can use for a large batch.
When the spices need to be roasted, you can try using a non-stick fry pan on medium heat. This will help prevent burning the ingredients.
A wet grinder can also help in the preparation of lehsun ki chutney since the high-quality grinding stones will result in a smoother texture.
You can also use a tadka pan to roast your masalas. Since tadka pans are small, heat is distributed evenly, and the spices get perfectly roasted.
Having a utility knife set makes the preparation of lehusn ki chutney way simpler. You can use the knife to chop the garlic if you want, placing it on the chopping board and keeping kitchen tops scratch-free.

Step 1

Heat the pan with oil. Then add fennel seeds, cumin seeds, ajwain and coriander seeds in a pan.

Step 2

Roast it until fragrant and keep it aside to cool. Roast the garlic pods on a direct flame.

Step 3

They will turn black on the outside. Next, you peel the garlic cloves and keep them aside.

Step 4

Add roasted garlic, soaked chillies, roasted spices, red chilli powder, salt and lemon juice in a bowl.

Step 5

Stir it. Then pour it into the mixer jar and grind coarsely.

Step 6

Add hot oil, mix. Set aside for 5 minutes. Serve Rajasthani lehsun ki chutney.

Frequently Asked Questions

Yes, it is very simple and needs everyday staples to be added.

Science says since its a garlic chutney, garlic has a host of antioxidants, helps in reducing cholesterol and is also a superfood when it comes to improving the heart.

It depends on your taste buds. If you want a lehsun chutney with no spices, do not mix in more than 1-2 red and green chillies.

Transfer it to a clean, dry, airtight glass jar and always use a dry spoon to prevent moisture from entering.

Making the chutney with less water and a little extra oil can significantly extend its shelf life while keeping its bold garlic flavour intact.

Calories 55 Kcal

Total Fat 4 g

Carbs 3 g

Protein 1.5 g

ESSENTIAL ITEMS

4 Large garlic heads

10 Kashmiri dry red chillies, soaked in hot water

1 tsp Fennel seeds

0.5 tsp Cumin seeds

0.25 tsp Ajwain seeds

1 tsp Coriander seeds

1 tsp Red chilli powder

as per taste Salt

1 tsp Hot oil

1 Juice of lemon

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