Garhwali Lahsun Chutney
Veg
Vegan
Raw garlic and green chilli chutney — raw garlic cloves pounded in a stone mortar with green chilli, fresh coriander, salt, and a squeeze of lime into a coarse, fiery green paste. The garlic is not roasted or mellowed — its raw heat and pungency are the point. Eaten with aloo ke gutke, baadi, and alongside any dal-roti meal as the sharp, stimulating condiment. Essential on the Garhwali table, particularly in winter when garlic's warming properties are valued.
Cuisines
Kumaoni
Garhwali
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 10 cloves | garlic |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 2 teaspoons | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1 tablespoon | lemon juice |
Instructions
- 1 Peel the garlic cloves and crush them lightly using a mortar and pestle.
- 2 Heat mustard oil in a pan on medium heat until it starts to smoke.
- 3 Reduce the heat and add cumin seeds, allowing them to splutter.
- 4 Add the crushed garlic to the pan and sauté until golden brown.
- 5 Mix in the red chili powder, coriander powder, and salt, stirring well.
- 6 Cook the mixture for another 2-3 minutes until the spices are well incorporated.
- 7 Remove from heat and let it cool slightly.
- 8 Add lemon juice to the chutney and mix thoroughly.
- 9 Serve the chutney at room temperature with your meal.
Tips
Adjust the amount of red chili powder to your spice preference.