Home
Ingredient
Lahsun ki Chutney
Introduce
Ingredient
50 gms
byadgi chilli
1 tbsp
roasted peanuts
as per taste
Salt
1 tbsp
oil
1/2 tbsp
cumin seeds
Cooking instructions
* Step 1
We use byadgi chilli for making chutney because it is less spicy and gives very nice colour to chutany.
* Step 2
Clean chillies and separate it's crown and wash it.
* Step 3
Heat water and soak chillies in it for 4 hours.
* Step 4
Clean garlic and peanuts and remove it's skin.
* Step 5
Take a mixer jar add soaked and drained chillies in it, add peanuts, garlic, salt and cumin seeds as well. Add kachri powder also.
* Step 6
Grind a fine paste. Add little water if necessary.
* Step 7
I love this chutney raw.. Means without tempering tadka in it. You can store for a week in fridge. Add chilli powder for more spice
* Step 8
For tempering heat oil in pan or kadai add little cumin seeds add Asafoetida and then add this paste And little water and cook this for 7-10 minutes on low flame. Add dry mango powder if you are using it or Off the flame and add lemon juice. Let it cool. And store it in dry air tight jar.You can store for this chutney for a month or more than it.
* Step 9
Very delicious and hot chutany you can serve with any food.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic