Kathiyawadi Lehsun Ki Chutney
Kathiyawadi Lehsun Ki Chutney
Ingredients
- 1/2 cup garlic cloves, peeled
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 cup dahi, (curd)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 tablespoons water, divided, plus more as needed
- 1 tablespoon fresh coriander leaves, chopped, for garnish
Instructions
- 1
In a small bowl, combine the Kashmiri red chili powder and coriander powder. Add 1 tablespoon of water and mix well to form a smooth paste. Set aside.
⏱️ 2 min
- 2
In a mortar and pestle, combine the peeled garlic cloves and cumin seeds. Pound them into a smooth or slightly coarse paste, depending on your preferred texture. Alternatively, use a small food processor with 1 tablespoon of water to achieve the desired consistency.
⏱️ 5 min
- 3
Heat the vegetable oil in a small pan over low heat. Once hot, add the pounded garlic-cumin paste (from Step 2). Cook for 2 to 3 minutes, stirring continuously, until the raw smell of garlic dissipates and it turns lightly golden.
⏱️ 3 min
- 4
Add the prepared Kashmiri red chili and coriander paste (from Step 1) to the pan. Cook for another 2 to 3 minutes, stirring frequently, allowing the spices to cook through and the oil to separate slightly. Add salt to taste.
⏱️ 3 min
- 5
Remove the pan from the heat and allow the chutney to cool down for about 10 minutes. This prevents the dahi from curdling when added.
⏱️ 10 min
- 6
Once the chutney has cooled slightly, add the dahi (curd) to the pan. Mix well to combine. Return the pan to low heat and cook for another 2 to 3 minutes, stirring gently, until the chutney is heated through and well incorporated. Do not boil vigorously.
⏱️ 3 min
- 7
Transfer the Kathiyawadi Lehsun Ki Chutney to a serving bowl. Garnish with fresh chopped coriander leaves. Serve warm or at room temperature with bajra rotla, thepla, khichdi, dal-rice, or your favorite snacks.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kathiyawadi Lehsun Ki Chutney
- 1/2 cup garlic cloves, peeled
- 2 tablespoons Kashmiri red chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 cup dahi, (curd)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- 2 tablespoons water, divided, plus more as needed
- 1 tablespoon fresh coriander leaves, chopped, for garnish
Instructions
- 1
In a small bowl, combine the Kashmiri red chili powder and coriander powder. Add 1 tablespoon of water and mix well to form a smooth paste. Set aside.
⏱️ 2 min - 2
In a mortar and pestle, combine the peeled garlic cloves and cumin seeds. Pound them into a smooth or slightly coarse paste, depending on your preferred texture. Alternatively, use a small food processor with 1 tablespoon of water to achieve the desired consistency.
⏱️ 5 min - 3
Heat the vegetable oil in a small pan over low heat. Once hot, add the pounded garlic-cumin paste (from Step 2). Cook for 2 to 3 minutes, stirring continuously, until the raw smell of garlic dissipates and it turns lightly golden.
⏱️ 3 min - 4
Add the prepared Kashmiri red chili and coriander paste (from Step 1) to the pan. Cook for another 2 to 3 minutes, stirring frequently, allowing the spices to cook through and the oil to separate slightly. Add salt to taste.
⏱️ 3 min - 5
Remove the pan from the heat and allow the chutney to cool down for about 10 minutes. This prevents the dahi from curdling when added.
⏱️ 10 min - 6
Once the chutney has cooled slightly, add the dahi (curd) to the pan. Mix well to combine. Return the pan to low heat and cook for another 2 to 3 minutes, stirring gently, until the chutney is heated through and well incorporated. Do not boil vigorously.
⏱️ 3 min - 7
Transfer the Kathiyawadi Lehsun Ki Chutney to a serving bowl. Garnish with fresh chopped coriander leaves. Serve warm or at room temperature with bajra rotla, thepla, khichdi, dal-rice, or your favorite snacks.
⏱️ 2 min