Tuesday, July 12, 2011

Lehsun Ki Chutney (Garlic Chutney)

It is delicious and strong flavored chutney which is generally made in winters. It goes well with plain Daal and Roti.


  • 15 cloves of lahsun (garlic)
  • 15 whole dry red chilies
  • ½ cup diced raw unripe mango
  • ½ tsp coriander powder
  • ½ tsp cumin seeds
  • Pinch of asafetida
  • Salt to taste
  • 3-4 tbsp cooking oil


  • Remove the stems and break red chilies into small pieces. Remove the seeds from chilies by tapping open ends. Soak them in ½ a cup of hot water for 1 hour.
  • Put garlic, diced raw mango, coriander powder, salt and soaked chilies along with the water in which they were soaked, in a grinder. Grind them to a fine paste.
  • Heat oil in a non-stick pan and add asafetida and cumin seeds. When seeds stop spluttering, add garlic paste. Cook on low heat, stirring occasionally, till oil separates.
  • Turn off heat and allow it to cool. Spoon out chutney in a glass container.
  • Serve with plain Daal and Bajrey Ki Roti

Do You Know?

The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up.

The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.