Step-by-step
1
firstly, soak 15 dried chilli in hot water for 20 minutes.
2
drain off the water and keep aside.
3
in a tawa heat 2 tbsp oil and add 15 clove garlic and 1 inch ginger.
4
roast on low flame until it turns golden brown.
5
add in soaked red chilli and saute for 2 minutes.
6
cool completely, and transfer to the blender.
7
further, add ½ tsp sugar and ½ tsp salt.
8
blend to smooth paste without adding water. keep aside.
9
in a pan heat 2 tbsp oil and splutter 1 tsp mustard, ½ tsp cumin and pinch hing.
10
add in prepared garlic chilli paste and saute well.
11
saute until oil separates from the pan.
12
finally, cool completely and enjoy lahsun ki chatni with roti.
Video
Notes
- firstly, deseed the chilli to prevent from turning very spicy.
- also, use kashmiri chilli, as they are bright in colour and less spicy.
- additionally, roasting garlic helps to store chutney for up to 2 weeks in the refrigerator.
- furthermore, add tamarind or lemon juice while blending to get a balanced flavour.
- finally, lahsun ki chatni recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/lahsun-ki-chatni-recipe-lehsun-chutney/