vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Lahsun Ki Chutney

Khatti Palak Chutney - Chukka Koora

Khatti Palak Chutney - Chukka Koora

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also common...

FRESH RED CHILI AND DRUMSTICK PICKLE

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

TOOR DAL POWDER 1

Toor Dal Powder 1

Toor dal powder is a traditional to the south Indian cuisine and a homemade podi is alway...

basic chicken pickle

Basic Chicken Pickle

this spicy chicken pickle is one of many ways we make chicken pickle...

GREEN CHILLI CHUTNEY WITH MUSTARD

Green Chilli Chutney With Mustard

Green chili chutney tastes same as readymade green chili pickle and has a pungent taste o...

Quick and simple coconut chutney

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

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

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
LAHSUN KI CHUTNEY
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.





Cooking with images Lasoon Rassa , Garlic rasdar, Bellulli saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

rajb666 Posted on Mon Oct 08 2012

FIRST!!

Reply 0 - Replies
profile image

Waqas Zaib Posted on Mon Oct 08 2012

LASUN = Garlic for those in the dark.

Reply 0 - Replies
profile image

prapti rao Posted on Mon Oct 08 2012

I love that you have posted so many vids! So many new recipes to look forward to yayyy!! :D

Reply 0 - Replies
profile image

watchoutnk Posted on Mon Oct 08 2012

Loved it ... Even ur expressions chef thumma my husband too love to watch ur video as u r very different from other chefs .. Thumbs up

Reply 0 - Replies
profile image

Nerte Posted on Mon Oct 08 2012

I would love to see the final dish, no idea what to eat it with.

Reply 0 - Replies
profile image

William Ross Posted on Mon Oct 08 2012

This looks really good. I don't see the recipe on your website. Is it available?

Reply 0 - Replies
profile image

manjusharron Posted on Mon Oct 08 2012

i agree

Reply 0 - Replies
profile image

potbottle Posted on Mon Oct 08 2012

Nice!

Reply 0 - Replies
profile image

Mehwish Khan Posted on Mon Oct 08 2012

I love the enthusiasm!

Reply 0 - Replies
profile image

Nas Car Posted on Mon Oct 08 2012

thanks ,ur recipe look Dilishhhhhhhhhhhhhhhhhhhhhhhhhhhh

Reply 0 - Replies
profile image

hem Posted on Tue Oct 09 2012

Nice one!! One Question . How to store it and how long is the shelf life? Thank you.

Reply 0 - Replies
profile image

RAINDROP2427 Posted on Sun Oct 14 2012

thanks..u r too good...lovely recipe

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter