Rajasthani Lehsun Ki Chutney – 2 ways | Garlic chutney | लसुन की चटनी. This Marwari or ‘Rajasthani Lasun ki Chutney’ or ‘Lasan Ki Chatni’ is an essential accompaniment for any Rajasthani thali.
When you are away from home for such long time, and one day you suddenly start feeling nostalgic. And often that feeling of homesickness is correlated with the particular kind of dishes.
At those times you surely don’t want to compromise on that special dish and you want exactly what you are craving for. Did that happen to you ever?
For me, these 2 types of Rajasthani Lahsun Ki Chutneys aka garlic chutneys are something which takes me back to my childhood.
I don’t know if it’s a strength or a weakness that at some point you just can’t control your desires. Especially these are the times when you crave badly for nothing else but a certain type of comfort food. You want that picky dish so badly that you just can do anything to get that.
This similar thing happened to me the other day when I had an urge of eating Rajasthani Lehsun Ki Chutney — just the way my granny used to make it.
This chutney is made with very basic ingredients, which are easily available in any Indian kitchen. But I found out that I did not have one main ingredient of this chutney that particular day. This ingredient was the ‘dried red chilies’.
A few questions which suddenly attacked my mind were something like this:
“Should I make it without dried red chilies? But what if, it won’t taste the way it should be?”
“Can I wait for one day, so that I can buy red chilies which are a must for this?”
Related: Green Coriander Chutney – 3 Ways
The answer that came to me was something like these:
“I should make the tomato garlic chutney which does not require dried red chilies. And the good thing is I would be similarly happy with this ‘Garlic Tomato Chutney’ which my Mom makes.”
So I made that chutney and relished it with some stuffed paratha and yogurt. The next day when I bought dried red chilies, I made Granny style garlic chutney. And I enjoyed both of them till they lasted.
Related: Spicy Chili Chutney
So, what inspired me for sharing these 2 types of delicious chutneys? Basically the following 2 things:
- I wanted to share both — my Granny’s and my Mom’s recipe of this garlic chutney.
- They are both equally delicious, and I didn’t want to share them one by one. Plus, they are very basic and simple and thus can easily fit in one post.
Related: Chocolate Tamarind Chutney
What is Rajasthani Lehsun ki Chutney?
Marwadi Or Rajasthani Lehsun Ki Chutney is a specialty from the Royal State of Rajasthan. This is a spicy condiment or dips dominantly made with chili and garlic. It tastes amazing and goes well with almost everything.
This chutney is the spiciest Indian chutneys I have ever eaten. Yeah, it is really HOT. But the good news is that you can easily make this with less amount of chilies.
What are the ingredients needed for making Rajasthani Lehsun ki Chutney?
These chutneys are made with the most basic ingredients and making this unique flavored chutney is very simple. Believe me, these chutneys are finger-licking good. Those who love spicy food will surely fancy these chutneys.
These basic ingredients are:
- Cumin seeds
- Garlic cloves, peeled
- Dried red chilies, or as per taste
- Red chili powder
- Salt to taste
- Mustard seeds
- Water (about 6-7 tablespoon)
How to serve Rajasthani Lasun ki Chutney?
This Marwari or ‘Rajasthani Lasun ki Chutney’ or ‘Lasan Ki Chatni’ is an essential accompaniment for any Rajasthani thali (a Rajasthani thai is a Rajasthani style meal, made up of a selection of various Rajasthani dishes, served on a platter). Rajasthani thalis are incomplete without lehsun ki chutney and Mirchi Ke Tipore.
Essential Tips, trick, and variations to make youe best Rajasthani Lehsun Ki Chutney:
- This spicy Garlic Chutney is a traditional Rajasthani recipe and is usually served along with Dal Baati Churma, but that is not a compulsion. You can simply serve it with any type of roti or paratha or any other meal of your choice. I even use it as a spread for my sandwiches. Both these chutneys are just too good.
- The difference between these two chutneys is that, the one which is made with tomato will stay fresh for up to a week in the refrigerator. And the one which does not contain tomatoes and is sautéed in oil, can stay fresh for up to 2 weeks in the refrigerator.
- You can easily reduce the number of chilies according to your spice tolerance.
- When it comes to chutney recipes, a good grinder is a must. Always keep in mind, that for making Rajasthani style Garlic Chutney or any other chutney recipe, you need a good Mixer Grinder, which is meant for chutney grinding.
Related: Carrot Ginger Chutney
You may also like these other chutney recipes I have shared earlier:
- Coriander Coconut Chutney
- Garlic Tomato Chutney With The Touch Of Mint
- Homemade Schezwan Sauce
- Samosa French Loaf With Coriander Chutney
- Baked Tart with Chickpea Curry and Tamarind Chutney
- Mooli Paratha With Strawberry Grapes Chutney
- Beetroot Pachadi Kerala Style Recipe | How To Make Beetroot Pachadi
Here is how you can make this traditional Rajasthani style Garlic Chutney 2 Ways
Rajasthani Lehsun Ki Chutney - Garlic Chutney (2 Ways) (Step-by-step photo instructions)
Make Rajasthani Lehsun Ki Chutney (Garlic Chutney):
- Add the garlic cloves, dried red chili, red chili powder, cumin seeds, salt, and water to a blender jar.
- Blend to make a smooth paste.
- Heat oil in a non-stick pan.
- When the oil is hot enough add mustard seeds.
- When they start to crackle add chutney to it along with some water.
- Stir well and let it cook on medium-low heat until the raw smell is gone and the chutney is thick and loses the oil. Stir occasionally to prevent it from burning.
- Serve Rajasthani Lehsun Ki Chutney with any paratha or snack.