Imported from Instagram

Kathiyawadi Garlic Chutney (Lesuni Chutney)

Name: Kathiyawadi Garlic Chutney (Lesuni Chutney)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: Garlic (peeled cloves); Cumin seeds (jeera); Oil (for tempering; traditionally peanut oil); Red chili powder (to taste for spice and color); Salt (to taste)

Recipe by DINESH C @chefdinu · Instagram

Imported by K Kampani on SeeMeCook

A spicy, bold, and authentic Gujarati garlic chutney that pairs perfectly with flatbreads, rice, or idli. It features a fiery blend of garlic and spices tempered in oil.

8 servings20 minSouth Asian

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Ingredients

Garlic (peeled cloves)
Cumin seeds (jeera)
Oil (for tempering; traditionally peanut oil)
Red chili powder (to taste for spice and color)
Salt (to taste)

Steps

1
Prepare the garlic by peeling the cloves.
2
In a mortar and pestle or blender, crush the garlic cloves with cumin seeds (jeera) and red chili powder until a coarse or smooth paste forms, depending on preference.
3
Heat a generous amount of oil (traditionally peanut oil) in a pan.
4
Add the garlic and cumin mixture to the hot oil.
5
Sauté the mixture until fragrant and the raw smell of garlic disappears, ensuring the spices do not burn.

Notes

This chutney has a long shelf life when stored in an airtight container. It is traditionally served with Bajra Roti, Thepla, or mixed with hot rice and ghee.