Lahsun ki chutney

Garlic and hot red chilly dip


  • 3 teaspoons Oil
  • 2 Garlic, whole
  • 10 Dry red chillies, soaked in water for 30 minutes
  • 1 teaspoon Fenugreek seeds
  • 1 teaspoon Yellow mustard seeds
  • Salt to taste
  • 1 teaspoon Sugar


  1. Grind chilli and garlic to smooth paste.
  2. Heat oil. Splutter fenugreek and mustard seeds. Roast garlic and chilli paste.
  3. Adjust taste with sugar and salt. Cover and bring to boil. Add little water and cook till oil separates.
  4. Serve Lahsun ki chutney with roti.

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