Lehsun/Lasoon ki Chutney or Red Garlic Chutney for chaat is a fiery red spicy and tangy chutney that just uses 5 ingredients including salt and water. Yes, just 5 ingredients, and it can be kept in the fridge for up to 1 week. It can be used in many chaats, as a spread, or as an accompaniment to your rotis and flatbreads.
For me, this lasoon chutney is a must in Kutchi Dabeli. Kutchi dabeli or Dabeli is a popular snack food of India originating in the Kutch region of Gujarat. A spicy mixture is being prepared using dabeli masala and boiled potatoes. This mixture is then layered in ladi pav, which is first spread using different Tamarind chutney and this Spicy Garlic Chutney.
I do make Dabeli sometimes and I like to use the spread of this Spicy Garlic Chutney. However, this Lehsun/Lasoon chutney also goes well in different chaat items like bhelpuri, sev puri, etc. or as a spread on biscuits, bread, Namkeen Matri (as seen in the image) or even in your rotis.
A little about Garlic
Garlic is a herb that is grown around the world. Fresh garlic, garlic powder, garlic granules, garlic oil, etc are used to add flavour to the food. It is best known for its medicinal properties. I like to include garlic in different chutney forms like this Vellulli Karam Podi and in this Spicy Vada Pao Chutney.
Today’s recipe is quite simple. All one does is make a mixture of puree of peeled garlic cloves, along with red chilly, salt, and lemon. Lemon adds a zing to this chutney. The tangy taste is a must. I have used Red chilly powder, but one can use whole red chillies too. When using whole red chillies first soak it in water for some time and then blend it along with the above ingredients.
The consistency of the chutney can be adjusted. I like to keep in on the thicker side and I add only as much as required to make a smooth paste. If one adds too much water it can go bad quickly. This will stay good in the refrigerator for a week and one can store it in the freezer for months.
Before I head on to the recipe, I am sharing this with our Foodie Monday group where the #247 is It’s Chaat Time suggested by Swaty Malik from Food-Trials. She has a versatile blog where she has recipes across the world. I need to give her delicious Vrat ki Papdi Chaat and Moradabadi Dal Chaat a try.
Here is the recipe for Spicy Garlic Chutney for Chaat:
Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)
- Blender/Mixer Grinder
- 1 Cup Garlic Cloves (144 grams)
- 1 tablespoon Red Chilli Powder (Adjust as per taste)
- 1 tablespoon Lemon/Lime Juice
- Salt as per taste
- Water as required
- Peel the garlic cloves.
- Trim the edges, i.e. remove the stem or the hard part.
- Add the peeled garlic cloves, red chilli powder, lemon juice, salt and blend.
- Add water in intervals of 1 tablespoon to get a smooth paste.
- Use as required or store it in the refrigerator for up to a week or in the freezer for months.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
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