Lehsun ki Chutney (Rajasthani Garlic Chutney)

Rajasthani travellers and farmers carried this chutney because it keeps for days and needs no fridge. Lots of garlic and dried red chillies are ground together and cooked briefly in oil with cumin – simple and addictive.

Video by Care & Cook on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 6
• Prep 10 min
• Cook 5 min
• Vegan · gluten-free · Spicy
• Famous in Rajasthan

Ingredients

• 1 whole bulb of garlic (about 15 cloves), peeled
• 8 dried Kashmiri chillies, soaked in hot water 15 minutes
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp salt
• 1 tbsp lemon juice
• 3 tbsp oil (or mustard oil)

Method

1. Drain the chillies and grind with garlic, chilli powder, salt and lemon juice to a coarse paste, adding a splash of the soaking water.
2. Heat the oil, add cumin seeds and let them sizzle.
3. Add the paste and cook on low heat for 3–4 minutes, stirring, until the raw garlic smell is gone and the oil turns red.
4. Cool and keep in a clean jar in the fridge for up to 2 weeks.

Tip: Mix a teaspoon with yogurt for an instant garlic dip.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.