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Lasan ni Chutney

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Ingredients Method Notes

Ingredients
  

  • 15-17 cloves garlic small ones that we get in India
  • 2 teaspoons red cilli powder more or less as desired
  • 1/4 teaspoon cumin seeds/jeera
  • salt to taste
  • 1 teaspoon groundnut oil or sesame seeds oil

Method
 

  1. In a medium or large sized mortar and pestle, pound the garlic cloves.
  2. Add the salt, cumin seeds and salt. Continue to pound.
  3. Now add the red chilli powder and pound it further.
  4. Pound until you see tiny bits of garlic. It is not necessary that you pound it to a fine paste.
  5. Now, if you want temper the chutney in a small pan.
  6. Heat the oil and add the pounded chutney.
  7. Sauté for a minute. Our off the flame and allow it to cool.
  8. Both these versions can be stored in fridge for couple of days.
  9. If using as a spread for sandwich, dabeli, vada-pav, bhaji pav or for pani-poori or for a yogurt or cheese based dip do not sauté in oil.

Notes

There is no specific ratio of garlic to chilli powder for this chutney. You can add as much chilli powder your palate allows. However, it is never mellow, it is fiery hot for sure. If you sauté it in oil the colour the chutney will pale down a little. The one you see here hasn't been sautéed yet.