Malwi Lehsun Chutney
Veg
Vegan
Dry chutney of crushed garlic, dried red chillies, and rock salt, coarsely pounded in a stone mortar — the sharp, fiery table condiment of the Malwa thali, eaten in small amounts alongside dal-bafla and rotla.
Cuisines
Malwi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
|
1 cup | Garlic , finely chopped |
|
1 tablespoon | Red chili powder |
|
1 teaspoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 tablespoon | Lemon juice |
|
2 tablespoons | Oil |
|
— | Salt , to taste |
Instructions
- 1 Peel the garlic cloves and set them aside.
- 2 In a pan, dry roast the coriander seeds and cumin seeds until fragrant, then let them cool.
- 3 Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.
- 4 In a blender, combine the garlic cloves, red chili powder, ground spices, lemon juice, and salt.
- 5 Blend the mixture into a coarse paste, adding a little water if necessary to achieve the desired consistency.
- 6 Heat oil in a pan over medium heat.
- 7 Add the garlic paste to the pan and sauté for 5-7 minutes until the raw smell of garlic dissipates and the chutney thickens.
- 8 Allow the chutney to cool before serving.
Tips
Adjust the amount of red chili powder according to your spice preference.