Red chili-Garlic chutney recipe | લસણની ચટણી (ઢોકળા સાથે ખવાતી) | लसुन चटनी
Dry garlic chutney (poondu chutney), as well as tempered (तड़केवाली) garlic chutney, can be served with dhokla bhajiya, pakoda, batata vada, dabeli, samosa, tikha ghughra, sandwich, vada pau, bhel, bhel puri, Pani poori, paratha,idli dosa and with many more chat recipes. It is evergreen and all-rounder chutney. Gujarati people eat this garlic chutney with chana dal chawal dhokla as well as Bhakhri. This dry lasun chutney (without tadka) can be stored in fridge up to 15 days and thus you may also use it in your day to day subji making. This chutney enhances sabji flavor. Traditionally lasun chutney is made using a grinding stone because it enhances the taste of it but here for convenience, I use a mixture. People love this kathiyavali or Rajasthani lasan chutney with bajarana rotla & Ringan oolo. This hot & spicy chutney especially serve with Indian street foods. How to make & store lasun chutney both are shown here. The video has Hindi, Gujarati language text written. If you like my video please subscribe & press the bell icon. Thanks for watching. Stay tuned.
Garlic cloves- 25 or 3 tbsp.
Red chili powder regular & Kashmiri – 2 + 1 = 3 tbsp.
Peanuts – 10 to 12 or 1 tbsp.
Salt as per your taste or ½ tsp.
Sugar ¼ tsp.
Oil – 2 tbsp.
Dry lasun chutney
1/3 cup of buttermilk (not sour)