GARLIC CHUTNEY (LAHSUN CHUTNEY)

GARLIC CHUTNEY (LAHSUN CHUTNEY)

This chutney is really tempting and spicy. Can be served with anything. I serve it with Bajra roti 

(millet chappati), chicken kebabs, chats, bajiyas etc. It can be refrigerated for up to a week or two. But, it will get finished before that. O yes! you can also flavour your dals and kichadi with it.

Makes about 1/2 cup 

Time: less than 30 minutes

2 bulbs of garlic (about 20-25 cloves)

1 tbs Kashmiri red chilli powder

1 tbs red hot chilli powder (can be adjusted)

1 tbs lemon juice

A pinch of sugar

3 tbs olive oil or vegetable oil ( 2 tbs oil in the blender and 1 tbs for cooking)

salt

Method

Add all the ingredients in a blender and blitz on high speed till it forms a smooth paste. If the mixture is too thick a bit of water can be added to thin out.  

Heat oil in a small pan and cook the garlic paste in it until fragrant. 

Cool and bottle it and refrigerate.