Rajasthani Lasun ki Chutney is a dry chutney which is an essential for any Rajasthani Kitchen. It is a dry chutney to be served with any type of roti or paratha. The most famous Rajasthani dish 'Dal Bati Churma is incompletely without this Lahsun ki chutney.
I made this chutney to go with my Moong Sprout Paratha. Sometime soon I'll try to make Dal Bati Churma too.
Here is the Recipe which I followed.
Garlic: 2, whole
Dry red chillies: 8-10 (if you can’t handle that much heat reduce the amount and replace with 1 tsp of Kashmiri red chilli powder)
Fenugreek seeds: 1 tsp
Yellow mustard seeds: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil: 1/5th cup
Water: 1/4 cup
Soak the dry red chilli in warm water for 20-30 mins.
Peel and clean garlic cloves.
Combine the chilli and garlic in a blender to make a smooth paste.
Heat oil in a non-stick pan.
When the oil is hot enough add fenugreek seeds and mustard seeds. let them crackle.
Pour the paste of garlic and chilli in to the pan. Add sugar and salt. Cover and bring it to boil. Let it boil for 3-4 mins.
Add little water and continue cooking with cover until most of the moisture evaporates and oil floats on the surface.
Remove cover and continue cooking on medium high flame.
Within 1-2 mins you will notice the chutney has become dry and all oily.
Your Rajsthani Lahsun ki Chutney is ready to be served with any paratha, roti or even with snacks as a dip.
This dry chutney can be stored in any air tight container for upto 2-3 weeks in refrigerator.