Garlic-Lehsun Chutney Recipes

Garlic chutney is a very healthy chutney as garlic has antibacterial and antifungal properties.
It also has properties to loss weight,flatulence,intestinal gas .
Garlic chutney helps in lowering blood cholesterol and enhance digestion good for heart etc

Garlic-Lehsun Chutney Recipe 
Ingredients
1 cup peeled garlic (lehsun) cloves
1 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste
Method
Combine all the ingredients in a mixer along with ¼ cup of water and blend to a fine paste.
Serve immediately with bajra rotla or store in an air-tight container in the refrigerator and use as required.
Chilli Garlic Chutney
Ingredients
10 red chillies
10 to 12 garlic (lehsun) cloves
salt to taste
Method
Grind the chillies and garlic with 1/2 teacup of water.
Dry Garlic Chutney 
Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats. For a change, you could try sprinkling some on an open sandwich too!
Ingredients
1/4 cup roughly chopped garlic (lehsun)
2 tsp oil
1/4 cup grated dried coconut
1/4 cup chilli powder
salt to taste
Method
Heat the oil in a small broad non-stick pan, add the garlic and sauté on a medium flame for 1 minute.
Switch off the flame, add the coconut and mix well.
Transfer the mixture into a plate and allow it to cool completely.
Once cooled, blend in a mixer along with the chilli powder and salt till smooth.
Store in an air-tight container and refrigerate. Use as required.
Garlic Chutney
Ingredients
1/2 cup about 15 to 20 cloves of garlic, peeled
1 1/2 teaspoons chilli powder
1 teaspoon of roasted cumin powde
juice from one lemon
salt to taste
Method
To make the Garic Chutney recipe, combine all the ingredients in a blender with just a little water to grind into a smooth paste.
Store the Lahsun ki Chutney | Spicy Garlic Chutney a glass jar and serve as desired.
You can also add a little water before serving to make the Lahsun ki Chutney have a little saucy consistency. Store refrigerated for about two weeks.
Garlic Chutney
Ingredients
Garlic(chopped) 2 cup
Oil 10 tbs
Red chilly powder 2 tsp
Salt To taste
Turmeric powder ¼ tsp
Coriander powder ½ tsp
Garam masala powder ½ tsp
Method 1:
1. Heat 5 tbs oil in a pan and add 1 cup garlic chopped and saute it until the colour changes to brown.
2. Add turmeric powder and switch off the flame.
3. Add 1 tsp red chilly powder,½ tsp coriander powder, salt and mix thoroughly.
4. Now garlic chutney is ready to serve.
Method 2:
1. Crush the garlic coarsely using pestle.
2. Add garam masala powder, ½ tsp coriander powder, 1 tsp red chilly powder, salt and mix thoroughly.
3. Add 5 tbs oil and mix thoroughly.
4. Now the garlic chutney is ready to serve.
Spicy Garlic Chutney
Ingredients
2 tablespoons onions finely chopped
10-12 garlic cloves
1/2 teaspoon black salt
salt to taste
1 teaspoon red chilli powder
1 teaspoon raw mango powder (amchur powder)
1 tablespoon peanuts
Method
Mix all the ingredients in a grinder. Grind well and add water as required.
Lasun Laal Mirch ki Chutney 
ingredients
7 to 8 – Red Chilies
3 to 4– Flakes Garlic
Buttermilk (Lassi or Chaach) – 50ml
Salt According to taste
Method
Soak red chilies in hot water for ½ an hour.
Grind garlic flakes, soaked red Chilies, salt in grinder.
Add buttermilk to this paste and mix well to make chutney.
cooking tip
Do not grind buttermilk along with other ingredients otherwise chutney will become bitter and does not taste good.
To reduce the amount of heat you can vary the quantity of red chilies in the recipe.
You can store Lasun Laal Mirch ki Chutney in an airtight container for 3 to 4 days.
Dry Garlic Chutney-Sukhay Lehsun ke Chutney
Ingrediants:
Garlic – 10 cloves
Dessicated Coconut / Dry Coconut / Koparai – ½ cup
Chilli Powder -2 tblspn
Coriander Powder / Malli Podi -1 tsp
Tamarind paste – 2 tsp
Oil-1 tsp
Salt to taste
Method:
Take everything in a blender and blend it coarsely.
Remove this and store it in a air tight container..You can use this as a sidedish for idlis, dosas and many more..
Keep it in the freezer for more than a month.
Rajasthani Lasun ki chutney
Ingredients
8 garlic cloves
1/4 inch ginger root
4-6 red chillies
1 teaspoon roasted cumin seeds (jeera)
1/2 teaspoon mango powder (amchoor)
1 small tomato – optional
Salt to taste
1 tablespoon oil
Method
Soak the chilies in water for about 15 minutes.
Mix all the ingredients in a blender.
Heat the oil in a pan; pour the blended mix (paste )into it. Cook it for 5 min.
Rajasthani Garlic Chutney
Ingredients
1. Fresh Garlic - 4 bulbs
2. Red chili powder - 1 tea spoon
3. Salt - as per taste
4. Oil - 2 teaspoon
Method
First of all, remove skin from the cloves of the fresh garlic and make its paste with water.
Now, heat oil in a pan.
Add garlic paste to it and let it cook for 5 minutes.
Now add salt and red chili powder to it and let garlic chutney cook till the oil comes at its surface.
Delicious pungent garlic chutney is ready. You can eat it with Roti or mix it in Daal or curd.
Rajasthani Tomato Mustard Garlic Chutney
Ingredients
juicy tomatoes, diced - 6
olive oil - 2 tbsp
garlic, chopped - 4 cloves
mustard seeds - 1 tbsp
salt, as per taste
onion, chopped - 2
brown sugar or honey - 4 tbsp (or as per taste)
garam masala powder - ¼ tsp
turmeric powder - ¼ tsp
Red chili powder - 1 tsp
dried red chili - 2
coriander powder - 1 tbsp
Method
Heat oil in a heavy bottom pan. Add the mustard seeds. When they start to crackle, add chopped garlic and onions and saute for 3-4 minutes.
Now add tomatoes and cook for about 1 minute.
Add red chili powder, coriander powder, garam masala powder, turmeric powder, salt, and sugar. Mix well, and let it cook on low heat for about 15-20 minutes.
Stir occasionally to prevent chutney sticking to the bottom. Remove from heat, when the chutney pulpy and soft.
Let it cool completely. Transfer into an airtight glass jars. Refrigerate and uses upto 3-5 days.
Maharashtrian Lahsun-Garlic Chutney
Ingredients
Garlic – 12-14 medium-sized cloves, peeled
Dried red chilli’s – 5 whole medium spicy variety, stalk off
Sesame Seeds – 1 tbsp
Raw groundnuts – 1.5 tbsp
Coriander seeds – 1-1.5 tbsp,use 1.5 if you like your chutney with extra coriander flavour
Red Chilli powder – 1 tsp (For the colour, use more if you want the chutney to be hot)
Grated Copra/ Dried coconut – 1 cup
Tamarind – 1/2 of a marble shaped ball, Throw away any seeds present
Odourless Cooking oil – 1/2 tsp, I used rice bran oil
Salt to taste
Method:
All you need is a deep bottom fry pan & a mixer apart from the ingredients mentioned of course. You may use a non-stick fry pan if you have else an aluminium kadai is just fine.
Heat the cooking oil in the fry pan. Set heat to low once the oil heats up. Throw in 10 of the garlic cloves & reserve the rest. Fry the garlic till it begins to turn a slightly golden. Take them off heat & transfer to a plate or the mixer jar. Let it cool. My twist to the chutney is not to oil roast all the garlic cloves & add a few raw ones to enhance the flavour & make the chutney powder more fragrant.

Note: If you do not like the chutney to have a strong garlic flavour then oil roast all the cloves.

Now return the fry pan to heat. Maintain heat at low & fry the dried red chilli’s till they turn plump. Do not let them turn black. Keep tossing them continuously. Take them off heat & transfer to the plate or the mixer jar & allow it to cool.
Next add 1 tbsp of coriander seeds & return the pan to low heat & fry the seeds till you can begin to change colour & the aroma of the seeds fills the air. Again toss them around continuously because you don’t want them to burn. Transfer to the plate or the mixer jar & let it cool.
Similarly fry the sesame seeds till they begin to change colour & start popping. Transfer to the plate or the mixer jar & let it cool.
Lastly fry the grated Copra/dry coconut till it starts to change in colour. Do not let it burn. Toss it around continuously. Take off the kadai from heat and let the roasted Copra cool down to room temperature.
Once all the roasted ingredients have cooled down to room temperature, transfer them to the mixer jar & add the tamarind piece along with red chilli powder, the leftover garlic cloves & some salt to taste. Blend all the ingredients into a coarse powder, or finer if you like it that way.
This chutney has a shelf life of about 15 days

Source:Google 

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