- 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.