Lehsun ki Chutney

55 mins
Serves 1
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Directions

  1. 1Soak 50g of Guntur Dry Red Chillies (stem removed) for 5-6 hours.
  2. 2Soak 50g of Guntur Dry Red Chillies (stem removed) for 5-6 hours.
  3. 3Soak 50g of Guntur Dry Red Chillies (stem removed) for 5-6 hours.
  4. 4Boil the soaked chilies in water for 20 minutes on high flame.
  5. 5Boil the soaked chilies in water for 20 minutes on high flame.
  6. 6Boil the soaked chilies in water for 20 minutes on high flame.
  7. 7Strain the boiled chilies and immediately transfer them to cold water.
  8. 8Strain the boiled chilies and immediately transfer them to cold water.
  9. 9Strain the boiled chilies and immediately transfer them to cold water.
  10. 10Wash the chilies thoroughly 4-5 times, changing the cold water each time.
  11. 11Wash the chilies thoroughly 4-5 times, changing the cold water each time.
  12. 12Wash the chilies thoroughly 4-5 times, changing the cold water each time.
  13. 13Add the washed chilies to a mixer grinder jar.
  14. 14Add the washed chilies to a mixer grinder jar.
  15. 15Add the washed chilies to a mixer grinder jar.
  16. 16Add 1 cup (120g) of peeled garlic to the jar.
  17. 17Add 1 cup (120g) of peeled garlic to the jar.
  18. 18Add 1 cup (120g) of peeled garlic to the jar.
  19. 19Add 2 big size onions (cut into pieces) and 2 big size tomatoes (cut into pieces) to the jar.
  20. 20Add 2 big size onions (cut into pieces) and 2 big size tomatoes (cut into pieces) to the jar.
  21. 21Add 2 big size onions (cut into pieces) and 2 big size tomatoes (cut into pieces) to the jar.
  22. 22Add 1 tsp of cumin seeds to the jar.
  23. 23Add 1 tsp of cumin seeds to the jar.
  24. 24Add 1 tsp of cumin seeds to the jar.
  25. 25Add 2 tbsp of coriander seeds to the jar.
  26. 26Add 2 tbsp of coriander seeds to the jar.
  27. 27Add 2 tbsp of coriander seeds to the jar.
  28. 28Add 1 tsp of turmeric powder to the jar.
  29. 29Add 1 tsp of turmeric powder to the jar.
  30. 30Add 1 tsp of turmeric powder to the jar.
  31. 31Add salt to taste to the jar and blend all ingredients into a fine paste.
  32. 32Add salt to taste to the jar and blend all ingredients into a fine paste.
  33. 33Add salt to taste to the jar and blend all ingredients into a fine paste.
  34. 34Heat about 1 cup (150g) of ghee in a pot.
  35. 35Heat about 1 cup (150g) of ghee in a pot.
  36. 36Heat about 1 cup (150g) of ghee in a pot.
  37. 37Add the prepared paste to the hot ghee.
  38. 38Add the prepared paste to the hot ghee.
  39. 39Add the prepared paste to the hot ghee.
  40. 40Cook the paste on high flame for 3-4 minutes, stirring constantly.
  41. 41Cook the paste on high flame for 3-4 minutes, stirring constantly.
  42. 42Cook the paste on high flame for 3-4 minutes, stirring constantly.
  43. 43Reduce the flame to low, cover the pot, and let it simmer for 20-25 minutes, stirring every 5 minutes.
  44. 44Reduce the flame to low, cover the pot, and let it simmer for 20-25 minutes, stirring every 5 minutes.
  45. 45Reduce the flame to low, cover the pot, and let it simmer for 20-25 minutes, stirring every 5 minutes.
  46. 46Serve the Lehsun ki Chutney.
  47. 47Serve the Lehsun ki Chutney.
  48. 48Serve the Lehsun ki Chutney.

Ingredients

  • 50 g Guntur Dry Red Chilli
  • 50 g Guntur Dry Red Chilli
  • 50 g Guntur Dry Red Chilli
  • 1 Cup Peeled Garlic
  • 1 Cup Peeled Garlic
  • 1 Cup Peeled Garlic
  • 2 big size Onions
  • 2 big size Onions
  • 2 big size Onions
  • 2 big size Tomatoes
  • 2 big size Tomatoes
  • 2 big size Tomatoes
  • 1 Tsp Cumin Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Cumin Seeds
  • 2 Tbsp Coriander Seeds
  • 2 Tbsp Coriander Seeds
  • 2 Tbsp Coriander Seeds
  • 1 Tsp Turmeric Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Turmeric Powder
  • Salt
  • Salt
  • Salt
  • 1 Cup Ghee
  • 1 Cup Ghee
  • 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.