Rajasthani Lehsun Ki Chutney is basically a garlic tomato chutney with an absolutely delicious flavour. I was introduced to this chutney by my mom who loves to experiment with new dishes. She picked this up from a newspaper and immediately tried it. It’s a great option for diabetics or those who want to avoid coconut due to any medical condition, but still crave for a delicious accompaniment to dosas, idlis, etc.
Though from the looks, this chutney might look spicy, it actually isn’t. This is because I have reduced the red chillies to almost half the quantity mentioned in the original recipe. Again I have increased the quantity of the tomatoes, by just a little as the ones I used were not that sour. So basically, if using a very sour tomato it is advisable to use just one. Even the lime juice can be adjusted as per preference. And, for those who love their chutneys very spicy, please increase the number of red chillies as per taste!
For more such recipes do take a look at the following too….
Here’s the recipe for the Rajasthani Lehsun Ki Chutney……
Prep Time : 20 min
Cooking Time : 7 min
Serves : 4 (yields approx 3/4 cup chutney)
- 20 Garlic Cloves (medium sized)
- 10 Bedgi Dry Red Chillies …. Deseeded
- 3/4 cup Chopped Tomatoes (Approx 1 1/2 Large Tomatoes)
- 1 1/2 tsp Lemon Juice
- Salt To Taste
For The Tempering :
- 3 tbs Oil
- 1/2 tsp Cumin Seeds
- To begin making the Rajasthani Lehsun Ki Chutney, first heat a kadhai and add the oil for tempering to it.
- When it heats up, add the deseeded bedgi dry red chillies to it. Stir for two to three minutes, till there is a slight change in the colour of the chillies.
- Remove the chillies from the oil and set aside to cool. The remaining oil absorbs the flavour of the chillies.
- Grind together the chillies, tomatoes, garlic cloves and salt to taste without using any water, to get a smooth paste.
- Heat the kadhai with the chilli flavoured oil again for tempering.
- When the oil heats up, add to it the cumin seeds. When they splutter, add the tomato garlic paste and stir.
- Keep stirring on low to medium heat for about four to five minutes. When the paste becomes thick and releases a little oil, add the lemon juice and mix well.
- Switch off the flame and let the chutney cool. After a few hours, all the flavours assimilate and the chutney becomes very delicious.
- Transfer it to an airtight container, and store in the refrigerator.
- Serve the delicious Rajasthani Lehsun Ki Chutney with Methi Theplas or Doodhi Thepla, Sweet Potato Parathas, idli or with some Mixed Daal Dosas. Goes well even with khakras as a snack!