Kathiyawadi Lasan Ni Chutney
Kathiyawadi Lasan Ni Chutney
Ingredients
- 8 garlic cloves, peeled
- 2 tablespoons cumin seeds
- 1/2 teaspoon salt, or to taste
- 1/4 cup oil
- 1/4 cup Kashmiri red chili powder
- 1 tablespoon dhana-jeera powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons water, as needed for paste
- 2 tablespoons dahi, yogurt
Instructions
- 1
In a mortar, combine the peeled garlic cloves, cumin seeds, and salt. Using a pestle, crush these ingredients into a coarse, rustic paste. Ensure the garlic is well broken down but still retains some texture.
⏱️ 5 min
- 2
Heat the oil in a pan over medium heat. Once the oil is hot, add the prepared garlic mixture from Step 1. Sauté the mixture for 1 to 2 minutes, stirring continuously, until fragrant.
⏱️ 2 min
- 3
In a small bowl, combine the Kashmiri red chili powder, dhana-jeera powder, and turmeric powder. Add a small amount of water, about 2 tablespoons, and mix thoroughly to form a smooth, lump-free paste.
⏱️ 3 min
- 4
Add the chili paste from Step 3 to the pan with the sautéed garlic. Cook for a couple of minutes, stirring continuously, until the mixture darkens slightly and the oil begins to separate from the spices.
⏱️ 3 min
- 5
Stir in the dahi (yogurt) into the pan. Mix well until all the ingredients are thoroughly combined and the chutney has a smooth, uniform consistency.
⏱️ 2 min
- 6
Remove the pan from the heat and allow the Kathiyawadi Lasan Ni Chutney to cool completely to room temperature before transferring it to an airtight container for storage.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Kathiyawadi Lasan Ni Chutney
- 8 garlic cloves, peeled
- 2 tablespoons cumin seeds
- 1/2 teaspoon salt, or to taste
- 1/4 cup oil
- 1/4 cup Kashmiri red chili powder
- 1 tablespoon dhana-jeera powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons water, as needed for paste
- 2 tablespoons dahi, yogurt
Instructions
- 1
In a mortar, combine the peeled garlic cloves, cumin seeds, and salt. Using a pestle, crush these ingredients into a coarse, rustic paste. Ensure the garlic is well broken down but still retains some texture.
⏱️ 5 min - 2
Heat the oil in a pan over medium heat. Once the oil is hot, add the prepared garlic mixture from Step 1. Sauté the mixture for 1 to 2 minutes, stirring continuously, until fragrant.
⏱️ 2 min - 3
In a small bowl, combine the Kashmiri red chili powder, dhana-jeera powder, and turmeric powder. Add a small amount of water, about 2 tablespoons, and mix thoroughly to form a smooth, lump-free paste.
⏱️ 3 min - 4
Add the chili paste from Step 3 to the pan with the sautéed garlic. Cook for a couple of minutes, stirring continuously, until the mixture darkens slightly and the oil begins to separate from the spices.
⏱️ 3 min - 5
Stir in the dahi (yogurt) into the pan. Mix well until all the ingredients are thoroughly combined and the chutney has a smooth, uniform consistency.
⏱️ 2 min - 6
Remove the pan from the heat and allow the Kathiyawadi Lasan Ni Chutney to cool completely to room temperature before transferring it to an airtight container for storage.
⏱️ 30 min