Authentic Rajasthani Garlic Chutney Recipe – Lehsun Ki Chutney

Last Updated on 4 months by Neha Deshmukh

Authentic Rajasthani Garlic Chutney Recipe – Lehsun Ki Chutney

Introduction

Oh, garlic chutney! It’s one of those things that just makes a meal, doesn’t it? Especially if you’re a fan of bold flavors like I am. This Rajasthani Lehsun Ki Chutney (garlic chutney) is a staple in many homes, and for good reason. It’s fiery, flavorful, and incredibly versatile. I first made this when I was trying to recreate the flavors of a trip to Rajasthan, and honestly, it transported me right back with the first bite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any garlic chutney. It’s a taste of Rajasthan, packed with authentic flavors. It’s quick to make – seriously, under 15 minutes! – and requires minimal ingredients. Plus, it’s a fantastic way to add a kick to your everyday meals. You’ll find yourself reaching for this chutney again and again.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 large bulb garlic cloves, peeled (about 8-10 cloves)
• 5-6 dried red chilies
• 1 teaspoon cumin seeds
• 2 teaspoons red chili powder
• To taste salt
• 1/6 cup water (approximately 40ml)
• 4 tablespoons oil (approximately 60ml)
• 1 teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Dried Red Chilies: Traditionally, Byadgi chilies are used in Rajasthani cuisine for their vibrant color and moderate heat. You can find them at Indian grocery stores, but feel free to use other dried red chilies if that’s what you have on hand – just adjust the quantity to your spice preference!
• Garlic: Fresh garlic is key. Don’t even think about using the pre-minced stuff. The flavor just isn’t the same.
• Oil: While any cooking oil will work, mustard oil is the traditional choice in Rajasthan. It adds a lovely pungent flavor that really elevates the chutney. If you don’t have mustard oil, vegetable oil or canola oil are good substitutes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the chutney paste. In a blender, combine the garlic cloves, dried red chilies, cumin seeds, red chili powder, salt, and water. Blend until you have a smooth, slightly coarse paste. Add a little more water if needed to get the right consistency.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them crackle – this usually takes about 30 seconds. It’s a good sign they’re ready when they start popping!
3. Carefully add the blended garlic paste to the pan (it might splatter a bit!). Add the remaining water.
4. Cook on medium-low heat, stirring occasionally, for about 5-7 minutes. You’ll know it’s ready when the raw aroma of the garlic disappears and the chutney thickens slightly. Don’t overcook it, or it can become bitter.

Expert Tips

• Spice Control: If you’re sensitive to heat, remove the seeds from the dried red chilies before blending.
• Consistency: Want a smoother chutney? Blend for a longer time, adding a tablespoon of water at a time until you reach your desired consistency.
• Don’t Burn the Garlic: Keep the heat on medium-low and stir frequently to prevent the garlic from burning. Burnt garlic is not a good flavor!

Variations

This recipe is super adaptable. Here are a few ideas to spice things up (pun intended!):

• Spice Level:
  • Mild: Use fewer chilies or remove the seeds.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra chili or a pinch of cayenne pepper.
• Regional Variations:
  • Marwari: Some Marwari families add a squeeze of lemon juice at the end for a tangy twist.
  • Mewari: In Mewar, you might find this chutney made with black salt (kala namak) for a unique flavor.
• Festival Adaptations: My aunt always makes a larger batch of this chutney during Teej and Gangaur festivals to serve with traditional snacks.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With piping hot paratha or roti.
• As a dip for pakoras or samosas.
• Spread on sandwiches or wraps.
• Alongside dal-bhati-churma (a classic Rajasthani meal!).

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify over time, which some people love! You can also freeze it in small portions for longer storage.

FAQs

Let’s answer some common questions:

1. What is the best way to store leftover Lehsun Ki Chutney? Store it in an airtight container in the refrigerator for up to 3-4 days.
2. Can I adjust the spice level of this chutney? Absolutely! Remove the seeds from the chilies for a milder chutney, or add more chilies for extra heat.
3. What type of oil is traditionally used in Rajasthani chutneys? Mustard oil is the traditional choice, but vegetable or canola oil work well too.
4. Can I make this chutney in advance? Yes, you can! It actually tastes better after the flavors have had a chance to meld together.
5. What is the difference between Lehsun Ki Chutney and Lehsun Tamatar Ki Chutney? Lehsun Ki Chutney is made with just garlic, chilies, and spices. Lehsun Tamatar Ki Chutney includes tomatoes for a slightly sweeter and tangier flavor.
6. What dishes pair best with Rajasthani Garlic Chutney? It’s amazing with paratha, roti, pakoras, samosas, and dal-bhati-churma!