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Indian

Rajasthani garlic chutney (lehsun ki chutney)

Vegetarian

लहसुन की चटनी · lahsun kī caṭnī

A fiery red paste of pounded garlic and chilli, fried in oil with cumin until it darkens and the oil separates. Rajasthan's punchy partner for dal baati, bajra roti and dal.

Rajasthani garlic chutney (lehsun ki chutney) is an Indian condiment, ready in about 20 minutes and made with garlic and kashmiri chilli powder. It serves 8 and is rated easy to cook.

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Prep
10 min
Cook
10 min
Total
20 min
Serves
8
Level
Easy
Calories
48

Ingredients

8 servings (about 1 tbsp)

For frying

Equipment

Method

  1. Step 1

    Pound the garlic (opens in a new tab) with the salt in a mortar (or blitz in a small grinder) to a coarse paste. Add the chilli powders, ground cumin (opens in a new tab), lemon juice (opens in a new tab) and half the water and pound again to a thick red paste.

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  2. Step 2

    Heat the mustard oil (opens in a new tab) until it just smokes, then let it cool for a minute. Add the cumin seeds (opens in a new tab) and asafoetida (opens in a new tab) and let them sizzle for a few seconds.

    Food safety: Heating mustard oil to smoking point takes away its raw bite; keep the pan uncovered and the kitchen ventilated.

  3. Step 3

    Add the garlic (opens in a new tab) paste and the remaining water and cook over low heat, stirring constantly, until the raw smell has gone, the paste darkens and oil pools at the edges.

    Food safety: The paste spits as the water cooks out; use a long spoon.

  4. Step 4

    Cool and transfer to a clean jar.

About this dish

Origin
Rajasthan, India · Commonly attributedMore food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Sautéed
Taste
garlicky, spicy (chilli heat), tangy, savoury
Diet
Vegan · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Budget-friendly · Make-ahead
Cook more with
Garlic · Kashmiri chilli powder · Cayenne / chilli powder · Ground cumin · Lemon juice · Mustard oil
Techniques
Sautéing

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains, can be adapted: Mustardfrom mustard oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

48 kcal per serving

Estimated

1 serving ≈ 19 g · recipe makes 8

Where the energy comes from

  • Protein 6%
  • Carbohydrate 29%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy48 kcal255 kcal
Protein0.8 g4.2 g
Carbohydrate3.7 g19.8 g
Net carbohydrate2.9 g15.4 g
Sugars——
Added sugars0 g0 g
Fibre0.8 g4.4 g
Fat3.7 g20 g
Saturated fat0.4 g2.4 g
Trans fat——
Cholesterol——
Sodium222 mg1182 mg
Salt equivalent0.6 g3 g
Vitamins & minerals per serving
Potassium
78 mg
Calcium
21 mg
Iron
0.7 mg
Magnesium
6 mg
Vitamin A (RAE)
44 µg
Vitamin C
3 mg
Vitamin D
—
Vitamin B12
0 µg
Folate (DFE)
2 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Low heat is key — garlic scorches quickly and turns bitter.

Common mistakes

  • Stopping before the oil separates: the chutney will taste of raw garlic and spoil sooner.

Serve with

  • Serve a teaspoon alongside dal baati churma, bajre ki roti with ghee, khichdi or plain dal and rice.

Food safety

  • Garlic in oil can support botulism if kept at room temperature; always refrigerate and use within a week.
  • Store in a scrupulously clean, completely dry jar (sterilise it in boiling water or a low oven and let it dry fully), and always use a dry spoon; moisture is what spoils chutneys and pickles.

Storage

  • Refrigerate in a clean jar for up to 1 week.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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How this dish is built

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What the dish is built around

Main ingredient

Used in step 1

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