Loading...
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.
Prepare the Chilies
Grind the Chutney Paste
Cook the Chutney
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
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.
This rajasthani recipe takes 25 minutes to prepare and yields 16 servings. At 38.22 calories per serving with 0.62g of protein, it's a beginner-friendly recipe perfect for side.
Finish and Store
To reduce the heat, deseed the red chilies before soaking them. You can also increase the ratio of Kashmiri chilies to spicy chilies.
For a tangier and slightly thinner chutney, add one small, roughly chopped tomato to the grinder along with the chilies and garlic.
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.
Add 1-2 teaspoons of coriander powder along with the cumin seeds during grinding for an earthy, aromatic flavor.
Garlic is renowned for its immune-boosting properties, thanks to the compound allicin, which can help the body fight off common illnesses and infections.
Capsaicin in red chilies and active compounds in garlic possess potent anti-inflammatory effects, which may help reduce chronic inflammation in the body.
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.
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.
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.
One serving of approximately 1 tablespoon (15g) contains around 25-30 calories, primarily from the mustard oil.
When stored in a sterilized airtight glass jar in the refrigerator, it stays fresh for up to 4 weeks. The oil acts as a natural preservative.
You can balance the heat by adding more lemon juice, a pinch of sugar, or by mixing a small amount of the chutney with plain yogurt or ghee before serving.
While mustard oil provides the authentic, pungent flavor, you can use other high-smoke point oils like sesame oil (gingelly oil) or groundnut oil as an alternative. The taste will be different but still delicious.
Bitterness usually occurs if the garlic-chili paste is cooked on high heat and gets burnt. It's crucial to cook the paste slowly on a low flame to develop flavor without burning it.