Lehsun ki Chutney

55m
Serves 1
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Directions

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