Lehsun Chutney
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.
For 16 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Remove the stems from both Kashmiri and Guntur red chilies.
- c.Place them in a medium bowl and cover completely with hot water.
- d.Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
- 2
Step 2
- a.Grind the Chutney Paste
- b.Drain the soaked chilies, reserving the soaking water.
- c.In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
- d.Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
- 3
Step 3
- a.Cook the Chutney
- b.Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
- c.Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
- d.Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
- e.Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
- 4
Step 4
- a.Finish and Store
- b.Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
- c.Allow the chutney to cool down completely to room temperature.
- d.Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and color, use a combination of mild Kashmiri chilies (for color) and a spicier variety like Guntur or Byadgi (for heat).
- 2Cooking the chutney in mustard oil is key to its authentic Rajasthani taste and also acts as a natural preservative, increasing its shelf life.
- 3To reduce the intense pungency of raw garlic, ensure you cook the paste on low heat until the oil separates. Do not rush this step.
- 4Always use a sterilized, dry glass jar for storage to prevent spoilage and ensure the chutney lasts longer.
- 5This chutney is very potent. Start with a small amount (about half a teaspoon) when serving.
- 6If you find the garlic flavor too sharp, you can briefly blanch the garlic cloves in hot water for 1 minute before grinding.
Adapt it for your goals.
Milder Version
To reduce the heat, deseed the red chilies before soaking them. You can also increase the ratio of Kashmiri chilies to spicy chilies.
With TomatoWith Tomato
For a tangier and slightly thinner chutney, add one small, roughly chopped tomato to the grinder along with the chilies and garlic.
With Curd (Dahi)With Curd (Dahi)
For a creamy texture that balances the heat, mix a tablespoon of the prepared chutney with 1/4 cup of thick, whisked curd (yogurt) just before serving. Do not cook the curd with the chutney.
With CorianderWith Coriander
Add 1-2 teaspoons of coriander powder along with the cumin seeds during grinding for an earthy, aromatic flavor.
Why this is on our healthy list.
Immunity Booster
Garlic is renowned for its immune-boosting properties, thanks to the compound allicin, which can help the body fight off common illnesses and infections.
Anti-inflammatory Properties
Capsaicin in red chilies and active compounds in garlic possess potent anti-inflammatory effects, which may help reduce chronic inflammation in the body.
Supports Heart Health
Garlic has been shown to have a positive impact on heart health by helping to lower blood pressure and cholesterol levels. Mustard oil also contains heart-friendly MUFA and PUFA fats.
Metabolism Enhancer
The capsaicin found in red chilies can provide a temporary boost to your metabolism, increasing the rate at which your body burns calories after a meal.
Frequently asked questions
In moderation, yes. Garlic is known for its heart-healthy and immune-boosting properties, while chilies contain capsaicin, which can boost metabolism. However, it is prepared with oil and salt, so it should be consumed in small quantities as part of a balanced diet.