Leh-sun ki Chatni Recipe

Leh-sun ki Chatni Punjabi Style
Spicy Garlic Chutney
Submitted By: Taz


24 Large Cloves Fresh Garlic (Leh-sun) - crushed
1 Small Onion (Pyaz) - chopped
4 Fresh Red Chiles (Lal Mirch)* - stems removed and rough chopped
1 tsp Coriander Seed (Dhania Saabut) - ground into a fine powder
¾ tsp Kosher Salt (Namak) or to taste
 ½ tsp Cumin Seed (Jeera)
Juice of 1 Lemon (Nimbu)
3 Tbs Oil - can use grape seed, canola, peanut, or sunflower oil
½ Cup Water

  1. Add garlic, onion, chile peppers, ground coriander, salt, and water to the work bowl of a small food processor or blender and purée into a slightly coarse paste (don't purée too smooth, a little 'chunky' is good) - Set aside until needed
  2. Heat oil in a medium skillet over medium-high heat until shimmering - Add cumin seeds and fry until they sputter (apx 45 seconds)
  3. Add the pureed mixture and fry (stirring regularly) until the oil separates from the mixture (apx 7-10 minutes)
  4. Stir in the lemon juice and check consistency (think 'ketchup' - add a little water if necessary to thin it out)
  5. Remove from heat and allow to cool to room temperature
  6. Serve alongside almost anything - Excellent with chaats, pakoras, samosas, vegetable and meat dishes, bajra rotis, and more - Can be stored refrigerated in an airtight container for up to 1 month
* I typically use fresh red cayenne or jalapeño peppers since they are readily available(at certain times
  of year) where I live. You can use any fresh red chiles you want and are available in your area but,
  depending on the variety of you use, the number of chiles will vary and the heat level of the final
  chutney will vary dramatically - experiment and find what works for you

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