Rajasthani garlic chutney or lahsun lal mirch ki chutney is a flavorful and spicy condiment made by grinding and then cooking a paste of garlic, dried red chillies and various spices.
The preparation of this chutney is done in a way characteristic to the Marwar region of Rajasthan. One of the main differences between preparation methods is that the garlic and red chilli paste is cooked in oil for making this Rajasthani lasun ki chutney. This not only imparts a deeper layers of flavor to the chutney but also helps it stay preserved for longer.
This bold and robust chutney has a sharp garlicky flavor and a vibrant red color due to the use of red chillies. Cooking the garlic adds subtle buttery & sweet notes to the chutney and lemon provides some tanginess.
Variations of garlic chutney
The preparation methods for garlic chutney can vary based on regional tastes and personal preferences. Each preparation method gives a unique taste to the chutney.
It can be cooked or uncooked, prepared using different types of chillies with different spice levels, be combined with other ingredients like tomatoes and onions or cooked with various spices.
You can combine the garlic with tomatoes and onions to make a tangy & spicy tomato garlic chutney. Or, you can grind the garlic into a dry paste along with coconut and red chillies to make a dry garlic chutney. It can also be combined with peanuts, ginger and many other ingredients for variation.
Main ingredients of Rajasthani garlic chutney
The following are the main ingredients for making Rajasthani garlic chutney –
- Garlic – they are the base of this chutney and add a sharp pungent flavor to it. After being cooked, their flavor complexity increase adding a very subtle sweetness.
- Dried red chillies – the chillies are soaked in water for a few hours till they become soft and then ground with the garlic. They add spiciness and a fiery red color to the chutney. You can use any variety of red chillies and can even use red chilli powder.
- Ginger – a small piece of ginger adds a spicy & peppery taste to the chutney.
- Lemon juice – added for a slight tanginess. It should be added at the end after the chutney is cooked. You can also use amchur (dry mango powder), vinegar or tamarind pulp for tanginess instead of lemon juice.
How to serve this chutney?
This garlic chutney is an essential part of the Rajasthani thalis. It is a must have with a meal of dal bati churma, gatte ki sabzi, pyaz ki kachori or mirchi vada.
It can also be used as a spread for sandwiches, wraps or parathas, or as dip for pakoras, appetizers and other snacks. The chutney can also be enjoyed along with dosas, idlis and other South Indian dishes.
Storage suggestions
This chutney can stay in the refrigerator for a very long time even upto 2-3 months if stored properly. Let the chutney cool down after cooking and then store in an airtight container. Use a clean spoon to take it out everytime to avoid contamination with other food particles.
Since this version of the chutney is cooked, it doesn’t spoil as quickly as the raw garlic chutneys. The oil, lemon juice and salt in the chutney also act as preservatives. Some people also like to add some vinegar to the chutney to make it last longer, as well as give it a unique pungent taste.
To make Rajasthani garlic chutney at home follow the detailed step by step recipe with photos posted below.
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Rajasthani Garlic Chutney Recipe | Lahsun Lal Mirch Ki Chutney
Recipe Info
Equipment
Ingredients For Rajasthani Garlic Chutney Recipe | Lahsun Lal Mirch Ki Chutney
- 20 Whole Dried Red Chillies
- 1/2 Cup Garlic Cloves
- 2 Inch Piece of Ginger
- 1/4 Cup Water
- 2 Teaspoons Cumin Seeds (Jeera)
- 1/4 Cup Oil
- 2 Taespoons Salt
- 2 Tablespoons Lemon Juice
Step By Step Instructions for Rajasthani Garlic Chutney Recipe | Lahsun Lal Mirch Ki Chutney
- Soak dried red chillies in warm water for around 2-3 hours. You can remove the seeds for a less spicy version.20 Whole Dried Red Chillies
- When the chillies are soft, drain the water from them and save some of it for later.
- Add peeled garlic cloves and ginger to a blender.2 Inch Piece of Ginger, 1/2 Cup Garlic Cloves
- Then add the soaked red chillies and blend to a smooth paste, adding some of the chilli water saved earlier as needed.1/4 Cup Water
- Heat some oil in a pan. Add cumin seeds and fry them for few seconds till they start to crackle.1/4 Cup Oil, 2 Teaspoons Cumin Seeds (Jeera)
- Add the prepared chilli garlic paste to the pan along with some salt. Stir and cook the chutney on low-medium flame.2 Taespoons Salt
- Cover with a lid and cook for around 15 minutes till the chutney is cooked and starts to leave oil on the sides. The let it cool down and mix in some lemon juice.2 Tablespoons Lemon Juice
- Rajasthani garlic chutney is ready. Serve it along with your favorite meals or refrigerate in an airtight container.
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