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A fiery and pungent Gujarati garlic chutney that adds a powerful kick to any meal. Made with just a few simple ingredients, it's the perfect accompaniment to bajra rotla, thepla, or even as a spicy spread.
In a small grinder jar or food processor, combine the peeled garlic cloves, Kashmiri red chili powder, regular red chili powder, salt, cumin powder, and coriander powder.
Pulse the mixture 5-6 times to coarsely chop the garlic and mix the spices. This prevents the garlic from releasing too much water at once.
Add the fresh lemon juice and peanut oil to the grinder. Blend until you achieve a thick, coarse paste. Scrape down the sides of the jar with a spatula halfway through to ensure even grinding.
Check the consistency. If the mixture is too dry and difficult to grind, add 1 teaspoon of water at a time and blend again. Be careful not to add too much water, as this is a semi-dry chutney.
Once you have the desired consistency, transfer the Lasan ni Chutney to a clean, dry, airtight glass jar. Let it rest for at least 30 minutes before serving to allow the flavors to meld.
A fiery and pungent Gujarati garlic chutney that adds a powerful kick to any meal. Made with just a few simple ingredients, it's the perfect accompaniment to bajra rotla, thepla, or even as a spicy spread.
This gujarati recipe takes 10 minutes to prepare and yields 48 servings. At 12.08 calories per serving with 0.28g of protein, it's a beginner-friendly recipe perfect for side.
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Add 2-3 tablespoons of roasted, unsalted peanuts while grinding for a nutty flavor and thicker texture, similar to a Maharashtrian-style garlic chutney.
Incorporate 3-4 tablespoons of dry desiccated coconut (kopra) for a slightly sweeter, richer chutney that pairs well with South Indian dishes.
Add 2 tablespoons of toasted white sesame seeds for a nutty, earthy flavor and a boost of calcium.
For a wetter chutney suitable for drizzling over snacks like dhokla or vada pav, increase the amount of water and oil slightly until you reach a pourable consistency.
Garlic contains allicin, a compound known for its potent antibacterial and antiviral properties, which can help strengthen the immune system and fight off common infections.
Regular, moderate consumption of garlic has been linked to lower blood pressure and cholesterol levels, contributing to better cardiovascular health. The peanut oil also provides healthy monounsaturated fats.
The active compounds in garlic and the capsaicin in chili powder possess anti-inflammatory effects, which can help reduce inflammation in the body.
Both garlic and chili peppers are packed with antioxidants that help protect the body's cells from damage caused by free radicals, contributing to overall wellness.
A 1-teaspoon serving (about 5g) of Lasan ni Chutney contains approximately 10-15 calories, primarily from the oil and carbohydrates in the garlic.
Yes, in moderation. Its main ingredient, garlic, is celebrated for its heart-healthy, anti-inflammatory, and immune-boosting properties. However, it is spicy and contains salt, so it should be consumed in small quantities, especially by those with acid reflux or high blood pressure.
When stored in a clean, airtight glass jar in the refrigerator, it stays fresh for up to 3-4 weeks. To extend its shelf life, you can pour a thin layer of oil on top to create a protective seal against air.
You can balance the heat by mixing in a small amount of plain curd (yogurt), a squeeze of lemon juice, or a tablespoon of roasted peanut powder. For your next batch, simply reduce the amount of hot red chili powder.
It is a classic accompaniment to Gujarati flatbreads like Bajra na Rotla, Thepla, or Bhakri. It's also delicious with dal-rice, khichdi, or as a zesty spread in sandwiches and wraps.
It is strongly discouraged. The authentic, pungent flavor and texture of this chutney rely entirely on fresh garlic cloves. Garlic powder will result in a flat and completely different taste.
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