Garhwali Lahsun Chutney

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.