Lasun Chutney :
Lasun Chutney, also known as garlic chutney, is a prevalent condiment in Indian cooking, especially in Maharashtrian and South Indian cooking. It is made fundamentally with garlic, dried ruddy chilies, and other spices. The chutney is known for its strong and sharp flavor, with garlic being the overwhelming taste.
Lasun Chutney (Lahsun ki Chutney) is exceptionally fiery and searing chutney arranged by pounding garlic, chilli powder, cumin seeds and coriander powder. This straightforward and simple-to-make chutney is exceptionally well-known in India and can be utilized in numerous distinctive ways. When utilized fittingly, it can alter the taste of curries, snacks, bhel and chaats and make them indeed more delicious, spicier, and pleasant. Attempt this nowadays and see how you get dependent on it quickly.
Here’s an essential recipe for making Lasun Chutney:
Preparation Time: 5 minutes
Serves: 4 servings (1/4 cup)
Ingredients:
| 25 Garlic cloves (lasun) |
| 3 teaspoons Red Chilli Powder |
| 1/2 teaspoon Cumin Seeds |
| 2 teaspoons Coriander Powder |
| 1/2 teaspoon Salt (or to taste) |
Directions:
1. Evacuate the skin of garlic cloves and take them on a little plate.
2. Crush garlic cloves, cumin seeds, coriander powder, ruddy chili powder, and salt in a processor until a medium coarse paste. (Do not include water when grinding).
3. Exchange arranged chutney in a serving bowl and served with Gujarati bhakri and tomato curry (sev tameta nu shaak) for supper. You can store this chutney in a little waterproof holder in the fridge for a week.
Tips and Variations:
- Add 3 tablespoons water and 1 teaspoon lemon juice to make lasun chutney for bhel puri, sev puri, or any chaat.
- Use mortar and pestle instead of a processor or nourishment processor to make a true lasun ki chutney comparable to one arranged in rustic regions. Using mortar and pestle to make it will be worth the exertion as it tastes much better.
Taste: Hot and spicy
Serving Ideas:
- It is an awesome add-on for any Indian curries. Include lahsun chutney in a curry which calls for garlic utilization to make it more flavorful.
- You can too have it as a portion of the supper as a backup. In provincial ranges of India, it is as a rule served with bajra rotis and dal.
- Add a little water or yogurt to make a delightful fiery plunge. Utilize it for planning chaat or bhel and make them yummier and spicier.