Chilly Garlic Chutney aka Lasan ki Chutney is a spicy and garlicky chutney. This chutney is rustic and goes well as a sides for a vegetarian meals.
Vegetarian meals are very elaborate at my home.Reason being, I have to prepare at least two types of side dishes to go along with it. While in case of non vegetarian a curry would be enough on the table with some chapati and rice.
So to make things easy for lunch, I stock up few chutneys. It comes in handy when making vegetarian meals. The recipe of this Chilly Garlic Chutney is very easy . I have used peanut oil for this chutney. It gives a nice flavor and aroma to it. And the good thing is, it can be stocked up to a month in a fridge.
Huma Kalim
Yields 1/3 cup
Chilly Garlic Chutney aka Lasan ki Chutney is a spicy and garlicky chutney. This chutney is rustic and goes well as a sides for a vegetarian meals.
2 hrPrep Time
2 hrTotal Time
Save RecipeIngredients
- 5 Byadgi whole Mirch
- 5 Kashmiri whole chilly
- 1 cup peanut oil
- 10 cloves of garlic
- sea salt to taste
Instructions
- Soak Byadgi & Kashmiri chilly in peanut oil for 2 - 3 hours.
- Remove from oil.(Leftover oil can be used as chilly oil)
- Now take a mortar & pestle.
- Add the soaked chillies, garlic and salt.
- Crush it to coarse paste.
- Remove and store in air tight container in fridge.
- Use as required.
Notes
This chutney can be grinded in a mixer if you don't have mortar and pestle. Can be stored upto a month in fridge.
