Himachali Garlic Chutney
Veg
Vegan
A pungent, coarse chutney of dried red chillies pounded with raw garlic, cumin, and a splash of mustard oil — the bold, fiery condiment of every Himachali meal, smeared on siddu, babru, and roti. More pungent and less coconut-based than its South Indian counterpart.
Cuisines
Himachali
Kumaoni
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 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 |
| 1 cup | water |
Instructions
- 1 Peel the garlic cloves and crush them lightly.
- 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 3 Add cumin seeds to the oil and let them splutter.
- 4 Add the crushed garlic to the pan and sauté until golden brown.
- 5 Stir in the red chili powder, coriander powder, and salt.
- 6 Add water to the pan and let the mixture simmer for 5-7 minutes until it thickens.
- 7 Remove the pan from heat and stir in the lemon juice.
- 8 Allow the chutney to cool before serving.
Tips
Adjust the amount of chili powder to your spice preference. This chutney pairs well with rice or parathas.