Lahsun Ki Chutney

Share
3 Ratings
54 Reviews
Print
Recipe By Vahchef
20 m
4 servings
160.5 Cals

Peanut Onion Tomato Chutney

Onion Tomato peanut Chutney is easy delicious chutney for idli, dosa or South Indian tiff...

Raw Mango And Coconut Chutney

This is a good combination of fresh coconut and raw mango. This chutney is made out of al...

Red Chili And Tomato Pickle

Red chili and tomato pickle is easy, spicy and tangy recipe famous in Telangana state. ...

Chicken Pickle

Small pieces of boiled chicken cubes marinated in lots of spices and stored for a certain...

Ginger Garlic Mango Pickle

Ginger garlic mango pickle is a delicious Indian recipe served as a pickles and chutneys....

Parsley Garlic Mayonnaise Recipe Alioli Sauce

Mayonnaise is a food best made at home and almost never made at home. This has robbed us ...

Lahsun Ki Chutney Recipe, Lassan Sabji, How To Make Lahsun Ki Chutney Recipe

Name: LAHSUN KI CHUTNEY
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

A popular accompaniment served with dal bati. Lahsun ki chutney tastes extremely well with bajra ki roti/ millet bread and onions. This is a common peasant’s meal in Rajasthan.

About Recipe

Velluli koora, Ulipoondu Kuzhambu, Rashun torkari

How to make LAHSUN KI CHUTNEY

(3 ratings)

54 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Garlic

Servings : 4 persons
Published date : July 30, 2018

Ingredients used in LAHSUN KI CHUTNEY
• Tomato, chopped - 1 number.
• Fresh coriander leaves - 1/2 cup.
• Red chilli powder - 1 tablespoon.
• Fresh mint leaves - 1/2 cup.
• Salt - to taste.
• Green chillies - 3-4 numbers.
• Sugar - 1/2 tea spoon.
• Coriander seeds - 1-1/2 tablespoon.
• Garlic, whole - 1 number.
• Water - as required.
• Oil - 2 tablespoons.
Method:
Put some coriander seeds in a blender and grind to a coarse powder. In this add chopped green chilies and lots of garlic. Add salt to taste, red chili powder, fresh mint, and coriander leaves. Add chopped tomato, sugar, and very little water. Close the jar and grind to a coarse paste. Heat some oil in a pan, heat the oil to a smoking point and switch off the flame. Add the chutney in the hot oil and mix well.