From Rajasthan's Desert Heart: A Fiery Wet Garlic Chutney (Lehsun ki Chutney)
Details
A punchy, versatile garlic paste that brings the heat.
Ingredients
Instructions
Prepare the Chillies
Remove the stalks from the dried red chillies. Place them in a bowl and cover with hot water. Let them soak for at least 30 minutes until they are soft and pliable. Once softened, drain the water.
Blend the Paste
In a blender, combine the soaked red chillies, peeled garlic cloves, chopped ginger, cumin seeds, coriander powder, and 1/4 cup of water. Blend until you have a smooth, thick paste. You may need to scrape down the sides of the blender a few times.
Cook the Chutney
Heat the oil in a small, heavy-bottomed pan over medium heat. Carefully add the blended garlic-chilli paste to the hot oil. Be mindful as it may splatter.
Simmer and Finish
Add the salt and stir well. Cook the chutney, stirring occasionally, for 8-10 minutes. The paste will darken in colour, and you will notice the oil beginning to separate from the mixture. This step is crucial for developing the flavour and increasing the chutney's shelf life.
Cool and Store
Remove the pan from the heat and stir in the lemon juice. Allow the chutney to cool completely. Once cooled, transfer it to a clean, airtight glass jar. It can be stored in the refrigerator for up to 3-4 weeks. Serve as a fiery accompaniment to flatbreads, rice dishes, or any meal needing a spicy garlic kick.
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