Garlic Chutney (Lahsun Ki Chutney)
A lively and adaptable relish crafted from garlic, chili, salt, and lemon juice, this Garlic Chutney elevates the taste of various Indian chaat dishes and street food such as bhel puri, papdi chaat, sev puri, dabeli, ragda pattice, pakoda, and more.
Ingredients
- 75-gram Peeled Garlic 25 big cloves
- 25-gram Kashmiri red dried chilies
- 1 teaspoon Salt or to taste
- 2 tablespoon lemon juice
Instructions
- Soak the red dried Kashmiri chilies in hot water for 30 minutes.
- Once chilies are soaked, drain the water.
- Take the soaked chilies in a mortar and pestle or in a blender jar. Grind them coarsely.
- Now add in garlic, salt, and lemon juice.
- Grind them well until a smooth paste or you get your desired texture. No need to add water.
- You can add water while serving chaat or with pakoras.
- Your garlic chutney aka Lehsun ki chutney is ready. Store it in an air-tight container in the fridge. It stays good for 2 to 3 weeks.
Nutrition
Calories: 199kcalCarbohydrates: 44gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2361mgPotassium: 800mgFiber: 9gSugar: 12gVitamin A: 6631IUVitamin C: 43mgCalcium: 150mgIron: 3mg
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