Lahsun Ki Chutney

Share
3 Ratings
54 Reviews
Print
Recipe By Vahchef
20 m
4 servings
160.5 Cals

Chaat Sweet Tamarind Chutney

Khajur Imli ki chutney is a sweet-sour recipe prepared with tamarind, jaggery and dates....

Ugadi Pachadi 2

Ugadi Pachadi 2, is a special traditional dish reflecting all the six flavors (shadhruchu...

Bottle Gourd Peel Chutney

This is a very simple chutney made with bottle gourd peel....

Ridge Gourd Peel Chutney

Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oi...

Aloo Chutney Wala Potatoes Tossed In Chutney Masala

Potatoes tossed in Chutney Masala commonly known as Aloo Chutney Wala is a very chat pata...

Garlic Egg Pickle

This is a very interesting and tasty pickle made out of roasted garlic red chilies and wh...

Lahsun Ki Chutney Recipe, Lassan Sabji, How To Make Lahsun Ki Chutney Recipe

Name: LAHSUN KI CHUTNEY
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

A popular accompaniment served with dal bati. Lahsun ki chutney tastes extremely well with bajra ki roti/ millet bread and onions. This is a common peasant’s meal in Rajasthan.

About Recipe

Velluli koora, Ulipoondu Kuzhambu, Rashun torkari

How to make LAHSUN KI CHUTNEY

(3 ratings)

54 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Garlic

Servings : 4 persons
Published date : July 30, 2018

Ingredients used in LAHSUN KI CHUTNEY
• Tomato, chopped - 1 number.
• Fresh coriander leaves - 1/2 cup.
• Red chilli powder - 1 tablespoon.
• Fresh mint leaves - 1/2 cup.
• Salt - to taste.
• Green chillies - 3-4 numbers.
• Sugar - 1/2 tea spoon.
• Coriander seeds - 1-1/2 tablespoon.
• Garlic, whole - 1 number.
• Water - as required.
• Oil - 2 tablespoons.
Method:
Put some coriander seeds in a blender and grind to a coarse powder. In this add chopped green chilies and lots of garlic. Add salt to taste, red chili powder, fresh mint, and coriander leaves. Add chopped tomato, sugar, and very little water. Close the jar and grind to a coarse paste. Heat some oil in a pan, heat the oil to a smoking point and switch off the flame. Add the chutney in the hot oil and mix well.