Indian Street Food
Garlic Chilli Chutney (Lasun Chutney)
A red-hot dry chutney — garlic, cumin and red chilli ground into a coarse paste. Smear on bread, dollop on chaat.
Prep
10 min
Cook
8 min
Serves
4
Per serving
109kcal
Protein
2g
Carbs
11g
Fat
8g
Fibre
2g
Ingredients
- 100 gGarlic (lahsun), peeled
- 2 tbspRed chilli powder
- 1 tspCumin (jeera) seeds
- 1 tspSalt
- 2 tbspOil
Method
- 1
Heat 1 tbsp oil in a small pan. Crackle the cumin seeds and sizzle the red chilli powder for 15 seconds.
- 2
Add the peeled garlic. Toss 30 seconds till just fragrant — don't brown.
- 3
Cool slightly. Grind to a coarse paste with salt and the remaining 1 tbsp oil.
- 4
Bottle in a clean dry jar. Refrigerated, it keeps 3 weeks. Use on chaat, in dabeli, on bread or as a spice rub.