Garlic chutney (lasan ni chutney) is a traditional Gujarati chutney which is so simple to make. It’s one of those mixes/chutney’s we always keep prepared in the fridge and use it to flavour lots of our food especially, yogurt when eating theplas and yogurt or any curry which may be mild. Traditionally, this chutney was made using a pestle and mortar. It was always made fresh in small quantities as most people did not have fridges. My mum made it by just pounding the garlic, chili powder and salt and mixing it well before serving. When the chutney was a couple of days old, she would quickly freshen it up by heating a teaspoon of oil and warming the chutney before serving it. Just adding this chutney to yogurt and serving it with theplas brings back memories of my childhood.
- 15 -20 Cloves of peeled garlic
- 1 tsp salt
- 1 tsp Olive oil
- 2 tsps lemon juice
- 2-3 tbls chili powder
- This chutney can be made by blending the garlic in a blender but making it traditionally is the best way.
2. Add the salt to the garlic and crush the garlic using a garlic press.
3. Add two tablespoons of chili powder to the garlic. Add the lemon juice too at this stage. Add more chili powder if the garlic mixture looks runny.
4. Drizzle some olive oil to the chutney and it’s ready to enjoy as a condiment.
5. This chutney should be pressed down into a sterilised bottle topped with some olive oil and saved in the-fridge. This chutney can last for a long time.
Would you dare to eat this garlic chutney?
You may like these chutney recipes in my blog:
- Mango Chutney with ginger and chilies
- Tomato and dates chutney
- Mango and tomato hot sauce
- Garlic chutney in froothie
- Carrot chutney
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