Lehsun ki Chutney
a fierce red garlic and chilli chutney pounded with mustard oil and lemon
Allergens in Lehsun ki Chutney: mustard.
Ingredients
Quantities for 8.
- 20 cloves, peeled Garlic
- 12 whole, stems snapped off, soaked Dried Red ChilliMathania chillies if you can get them
- 1 tsp Kashmiri Chillifor colour onlyoptional
- 3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1, juiced Lemon
- 1 tsp, or to taste Salt
- 4 tbsp, from soaking the chillies Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the dried chillies in hot water for 20 minutes before you start. Dry chillies grind into gritty flakes; soaked ones grind into a paste.
- Wear gloves or oil your hands before handling this quantity of chilli, and grind in a well-ventilated kitchen.
- Mustard oil must be heated until it just smokes and then cooled. Raw mustard oil tastes acrid in an uncooked chutney.
Method
- Heat the mustard oil until it smokes faintly, then take it off the heat and let it cool to warm, about 5 minutes.This one step is the difference between a chutney that tastes sharp and one that tastes round.
- Drain the soaked chillies, keeping 4 tbsp of the soaking water.
- Grind the chillies, garlic, cumin and salt to a thick, coarse paste with the soaking water. Stop while it still has some texture. This is not a smooth sauce.Pulse rather than run the blender; a continuous grind heats the garlic and makes it bitter.
- Return 2 tbsp of the mustard oil to the pan on medium heat and fry the paste, stirring, for 6-8 minutes until it darkens and the raw garlic smell is gone.
- Stir in the kashmiri chilli in the last minute for colour, then take the pan off the heat.
- Cool completely, then beat in the lemon juice and the remaining tablespoon of mustard oil.Add the lemon only when cold, or the chutney loses its brightness.
- Taste for salt. It should be hot, sour, garlicky and just loose enough to spoon.
Storage
Packs into a clean jar with a film of oil on top and keeps 3 weeks refrigerated. Always use a dry spoon. Serve with bajre ki roti, dal baati or khichdi.
Nutrition Good estimate
One serving of Lehsun ki Chutney (15 g) is about 61 calories, or 402 calories per 100 g.
Low protein: 1 g a serving, 4% of the calories
| Per serving15 g | Per 100 g | |
|---|---|---|
| Calories | 61 kcal | 402 kcal |
| Protein | 0.6 g | 4 g |
| Carbohydrate | 3.0 g | 20 g |
| of which sugars | 0.1 g | 1 g |
| Fibre | 0.3 g | 2 g |
| Fat | 5.5 g | 36 g |
| of which saturated | 0.6 g | 4 g |
| of which unsaturated | 4.4 g | 29 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.