Lehsun ki Chutney Recipe

Lehsun Ki Chutney is a spicy, flavourful chutney made by grinding garlic & chillies to a paste. Lehrun Ki Chutney is a Rajasthani cuisine dip for roti, snacks and chaat. Lehsun Ki Chutney is easy and quick to make in minutes.
Lehsun Chutney or Lasun Chutney is a spicy chutney accompanied with Bajra Roti or with any chaats.I love garlic chutney so this was a treat for me.You can accompany this chutney with many chats,sandwiches and snacks too.

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Lehsun Ki Chutney

Lehsun Ki Chutney is a spicy, flavourful chutney made by grinding garlic & chillies to a paste. Lehrun Ki Chutney is a Rajasthani cuisine dip for roti, snacks and chaat. Lehsun Ki Chutney is easy and quick to make in minutes.

Prep Time10 minutes mins

Servings1 small cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup garlic cloves
• 1 and 1/2 teaspoon kashmiri red chilli powder
• 1 teaspoon lemon juice
• salt to taste
• water as required

Instructions

• Peel the skin from garlic, measure and transfer to a mixer jar along with salt, red chilli powder, lemon juice.
• Add little water and grind it to a semi fine paste.
• Serve Lehsun Ki Chutney with bajra roti, chapathi.

Notes

• I used Kashmiri red chilli powder for less spice and bright color. You can use normal chilli powder too in that case reduce it a bit.
• Adding lemon juice reduces the pungent flavour of garlic.
• It is very spicy so adjust spice level according to your taste.
• It stays good for about a week if refrigerated.
• I added gingelly oil and had it with rotis.

Nutrition Facts

Lehsun Ki Chutney

Amount Per Serving (40 g)

Calories 105 Calories from Fat 5

% Daily Value*

Fat 0.5g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.04g

Sodium 28mg1%

Potassium 297mg8%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 1g1%

Protein 4g8%

Vitamin A 303IU6%

Vitamin C 23mg28%

Calcium 127mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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 Lehsun Ki Chutney Recipe Step by Step

1. Peel the skin from garlic,measure and transfer to a mixer jar along with salt,red chilli powder,lemon juice.
2. Add little water and grind it to a semi fine paste.
   

Serve hot with bajra roti.

Expert Tips

• I used Kashmiri red chilli powder for less spice and bright color.You can use normal chilli powder too in that case reduce it a bit.
• Adding lemon juice reduces the pungent flavour of garlic.
• It is very spicy so adjust spice level according to your taste.
• It stays good for about a week if refrigerated.
• I added gingelly oil and had it with rotis.