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Lehsun ki Chutney
55m
Serves 1
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Lehsun ki Chutney
instagram.com
55m
Serves 1
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Directions
1
Soak 50g of Guntur Dry Red Chillies (stem removed) for 5-6 hours.
2
Boil the soaked chilies in water for 20 minutes on high flame.
3
Strain the boiled chilies and immediately transfer them to cold water.
4
Wash the chilies thoroughly 4-5 times, changing the cold water each time.
5
Add the washed chilies to a mixer grinder jar.
6
Add 1 cup (120g) of peeled garlic to the jar.
7
Add 2 big size onions (cut into pieces) and 2 big size tomatoes (cut into pieces) to the jar.
8
Add 1 tsp of cumin seeds to the jar.
9
Add 2 tbsp of coriander seeds to the jar.
10
Add 1 tsp of turmeric powder to the jar.
11
Add salt to taste to the jar and blend all ingredients into a fine paste.
12
Heat about 1 cup (150g) of ghee in a pot.
13
Add the prepared paste to the hot ghee.
14
Cook the paste on high flame for 3-4 minutes, stirring constantly.
15
Reduce the flame to low, cover the pot, and let it simmer for 20-25 minutes, stirring every 5 minutes.
16
Serve 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
pot
strainer
mixing bowl
mixer grinder
ladle
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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