Lahsun Mirch Chutney
A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney adds a powerful kick to any meal, especially dal baati churma or bajra roti.
For 6 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Soak the Chilies
- b.Remove the stems from the dried red chilies.
- c.Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until they are soft and plump.
- d.Once softened, reserve the soaking water for later use.
- 2
Step 2
- a.Grind the Paste
- b.Drain the soaked red chilies and transfer them to a grinder jar or blender.
- c.Add the peeled garlic cloves to the jar.
- d.Grind to a coarse paste. Add 1-2 tablespoons of the reserved chili-soaking water, only if needed, to help the mixture blend smoothly.
- 3
Step 3
- a.Temper and Cook the Paste
- b.Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
- c.Immediately reduce the heat to low. Add the cumin seeds and let them sizzle for about 30 seconds until they become aromatic.
- d.Carefully add the prepared garlic-chili paste to the hot oil. Be cautious as it will splutter.
- 4
Step 4
- a.Sauté the Chutney
- b.Sauté the paste on a low to medium flame for 8-10 minutes, stirring frequently to prevent it from sticking and burning.
- c.Continue cooking until the raw smell of garlic disappears, the chutney darkens to a deep red color, and you see oil separating from the sides of the paste.
- d.Add the salt and freshly squeezed lemon juice. Mix everything well and cook for one more minute.
- 5
Step 5
- a.Cool and Store
- b.Turn off the heat and allow the chutney to cool down completely to room temperature.
- c.Transfer the cooled chutney to a clean, dry, airtight glass jar.
- d.It can be stored in the refrigerator for up to 3-4 weeks. The layer of oil on top helps in preservation.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a vibrant red color without extreme heat, use only Kashmiri red chilies and de-seed them before soaking.
- 2Cooking the paste thoroughly is crucial to remove the raw taste of garlic and develop a deep, mellow flavor.
- 3Using mustard oil is key for the authentic, pungent Rajasthani flavor. Always heat it until it's lightly smoking to mellow its sharpness.
- 4Always use a clean, dry spoon to serve the chutney to prevent spoilage and extend its shelf life.
- 5The chutney's flavor deepens and matures as it sits, so it often tastes even better the next day.
- 6For a smoother texture, use a high-speed blender. For a more traditional, coarse texture, use a stone grinder (sil batta).
Adapt it for your goals.
Milder Version
Use only Kashmiri red chilies and de-seed them before soaking to significantly reduce the heat while retaining the vibrant color.
Tangy TwistTangy Twist
Add 1 teaspoon of amchur (dry mango powder) along with the salt for an extra layer of tanginess.
Smoky FlavorSmoky Flavor
Lightly roast the dried red chilies on a dry pan for 30-60 seconds before soaking. This will impart a subtle smoky aroma to the chutney.
With TomatoWith Tomato
Add one chopped tomato while grinding the paste. This will add volume, tanginess, and slightly reduce the spice level.
Why this is on our healthy list.
Boosts Immunity
Garlic is renowned for its immune-boosting properties, containing compounds like allicin that help the body fight off infections and illnesses.
Anti-inflammatory Properties
Capsaicin in red chilies and active compounds in garlic possess potent anti-inflammatory effects, which can help reduce inflammation and pain in the body.
Aids Digestion
Cumin seeds and garlic can stimulate the secretion of digestive enzymes, promoting better digestion and overall gut health when consumed in moderation.
Rich in Antioxidants
Both garlic and red chilies are packed with antioxidants that help combat oxidative stress and protect cells from damage caused by free radicals.
Frequently asked questions
You can store this chutney in a clean, airtight glass jar in the refrigerator for up to 3-4 weeks. The oil on top acts as a natural preservative. Ensure you always use a dry spoon to serve.