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A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney adds a powerful kick to any meal, especially dal baati churma or bajra roti.
For 6 servings
Soak the Chilies
Grind the Paste
Temper and Cook the Paste
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A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney adds a powerful kick to any meal, especially dal baati churma or bajra roti.
This rajasthani recipe takes 20 minutes to prepare and yields 6 servings. At 123.86 calories per serving with 1.61g of protein, it's a beginner-friendly recipe perfect for side.
Sauté the Chutney
Cool and Store
Use only Kashmiri red chilies and de-seed them before soaking to significantly reduce the heat while retaining the vibrant color.
Add 1 teaspoon of amchur (dry mango powder) along with the salt for an extra layer of tanginess.
Lightly roast the dried red chilies on a dry pan for 30-60 seconds before soaking. This will impart a subtle smoky aroma to the chutney.
Add one chopped tomato while grinding the paste. This will add volume, tanginess, and slightly reduce the spice level.
Garlic is renowned for its immune-boosting properties, containing compounds like allicin that help the body fight off infections and illnesses.
Capsaicin in red chilies and active compounds in garlic possess potent anti-inflammatory effects, which can help reduce inflammation and pain in the body.
Cumin seeds and garlic can stimulate the secretion of digestive enzymes, promoting better digestion and overall gut health when consumed in moderation.
Both garlic and red chilies are packed with antioxidants that help combat oxidative stress and protect cells from damage caused by free radicals.
You can store this chutney in a clean, airtight glass jar in the refrigerator for up to 3-4 weeks. The oil on top acts as a natural preservative. Ensure you always use a dry spoon to serve.
To balance the heat, you can mix in a tablespoon of thick yogurt or a squeeze of lemon juice just before serving. For your next batch, use milder Kashmiri chilies and remove the seeds before soaking.
While mustard oil provides the authentic pungent flavor, you can use sesame oil (gingelly oil) or any neutral vegetable oil as a substitute. The taste profile will be slightly different but still delicious.
It's a classic accompaniment to Rajasthani dishes like Dal Baati Churma, Bajra Roti, and Gatte ki Sabzi. It also tastes great with parathas, dal-rice, or as a zesty spread on sandwiches.
Yes, in moderation. Garlic and chilies offer significant health benefits, including anti-inflammatory and immune-boosting properties. However, it is high in sodium and oil, so it should be consumed in small quantities as a condiment.
One serving (about 2 tablespoons) of Lahsun Mirch Chutney contains approximately 90-100 calories, with most of the calories coming from the mustard oil.