Sunday, January 4, 2015


Lehsuni chutney


Garlic cloves 20. ...
Dry red chillies 10
Salt to taste
turmeric powder 1/2 tsp
Brown mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
Aafoetida (Hing) pinch
Mango powder 2 tsp
Mustard oil 4 tbsp


1. Peel garlic cloves and chop it very fine.

Soak red chillies in warm water for half an hour and then drain all water and grind the chillies into paste.

Take wok, heat the oil till smokey.

Add hing, mustard seeds, cumin seeds and allow the mustard to splutter.

Keep the flame low and add garlic and red chilli paste. Saute it for few minutes until the garlic raw smell vanish and oil separates.

2. Add all the spices and salt. Add 1 cup water.

3. Mix everything nicely. Cook till oil separates.

Switch off flame and let it cool.

Store this in air- tight Jar.

You can refrigerate it for 15 days.

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