Lehsun ki Chutney
Directions
- 1Soak 50g of Guntur Dry Red Chillies (stem removed) for 5-6 hours.
- 2Boil the soaked chilies in water for 20 minutes on high flame.
- 3Strain the boiled chilies and immediately transfer them to cold water.
- 4Wash the chilies thoroughly 4-5 times, changing the cold water each time.
- 5Add the washed chilies to a mixer grinder jar.
- 6Add 1 cup (120g) of peeled garlic to the jar.
- 7Add 2 big size onions (cut into pieces) and 2 big size tomatoes (cut into pieces) to the jar.
- 8Add 1 tsp of cumin seeds to the jar.
- 9Add 2 tbsp of coriander seeds to the jar.
- 10Add 1 tsp of turmeric powder to the jar.
- 11Add salt to taste to the jar and blend all ingredients into a fine paste.
- 12Heat about 1 cup (150g) of ghee in a pot.
- 13Add the prepared paste to the hot ghee.
- 14Cook the paste on high flame for 3-4 minutes, stirring constantly.
- 15Reduce the flame to low, cover the pot, and let it simmer for 20-25 minutes, stirring every 5 minutes.
- 16Serve the Lehsun ki Chutney.
Ingredients
- 50 g Guntur Dry Red Chilli
- 1 Cup Peeled Garlic
- 2 big size Onions
- 2 big size Tomatoes
- 1 Tsp Cumin Seeds
- 2 Tbsp Coriander Seeds
- 1 Tsp Turmeric Powder
- Salt
- 1 Cup Ghee
Equipment
potstrainermixing bowlmixer grinderladle
Tips
- Soak the Guntur Dry Red Chilli for 5-6 hours.
- Boil the chilies for 20 minutes on high flame to reduce their spiciness.
- Wash the boiled chilies 4-5 times in cold water, changing the water each time to remove more spiciness.
- Cook the paste on high flame for 3-4 minutes initially, then simmer on low flame for 20-25 minutes, stirring every 5 minutes.
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