Lahsun ki Chutney

Name: Lahsun ki Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Marwari
Ingredients: 25 cloves Garlic cloves; 10 whole dried red chillies; 3 tbsp mustard oil; 1 tsp Cumin seeds; 1 tbsp Lemon juice; 1 tsp Salt

A blazing-hot raw garlic and dried red chilli chutney bound with mustard oil, famous as Jodhpur's fierce condiment served alongside kachori and roti.

🇮🇳India· Rajasthan

Prep: 10 min
Cook: 5 min
Total: 15 min
Servings: 6
Difficulty: Easy
Calories: 45 kcal

Ingredients

0 of 6 gathered

Servings

Equipment

•Mortar and pestle or grinder

Nutrition

Per serving, approximate

Calories: 45 kcal
fat: 3 g
carbs: 4 g
fibre: 1 g
protein: 1 g
calories: 45 kcal

Instructions

1
Drain the soaked dried red chillies. Keep a little of the soaking water.
2
Grind garlic, red chillies, cumin seeds and salt into a rough paste. Add a little reserved water to help.
3
Heat mustard oil until it smokes gently. Let it cool down slightly.
4
Pour the warm oil over the ground chutney. Mix thoroughly to soften the raw garlic bite and preserve it.
5
Stir in lemon juice if using for extra tang.
6
Spoon into a clean jar. Let it rest for at least 30 minutes before serving so the flavours blend.

Chef's tips

Grind to a rough texture rather than a smooth paste for a traditional bite. Adjust the chillies to your taste, but keep it fiery.

Ingredient substitutions

dried red chillies → a mix of dried Kashmiri (for colour) and hotter chillies

Storage

Refrigerate in an airtight jar for up to 2 weeks.

Reheating

Not applicable; served at room temperature.

Common mistakes to avoid

•Grinding into a smooth paste and losing the traditional chunky texture.
•Skipping the hot oil, which reduces shelf life and leaves the garlic taste too sharp.