KATHIYAWADI GARLIC CHUTNEY

KATHIYAWADI GARLIC CHUTNEY / गुजराती लहसुन की चटनी / GARLIC CHUTNEY /NO COOK GARLIC CHUTNEY / GUJARATI LASAN NI CHUTNEY

BY DISHA LAHORI

Gujarati Lasan ni Chutney is something that’s often made fresh every day.

This is simple Kathiyawadi village recipe from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of India, in the region of Saurashtra .

Made up of several districts including Porbandar, Junagadh and Jamnagar, many people who live there have farming in their blood and an appetite for simply cooked but flavour-rich fare.

Kathiyawadi cuisine – a spicy and fiery cuisine that hails from an Indian western state Gujarat. … Each dish has a blend of flavours – sweet, sour, spicy.

Kathiawadi cusuine is created to suit the weather of the Kathiwar region. Due to harsh weather conditions, not many leafy vegetables grow there. Also, people living in these areas are very hardworking. These factors reflect in the cuisine which consists of a lot of potatoes, brinjals, tomatoes, bajri, jaggery and more. They are simple, energising foods. To beat the chill, they use a lot of green chillies, ghee and oil. Hence the food is spicy and greasy. For most Gujaratis, Kathiawadi cuisine is quite heavy on the stomach. It fills you up completely.

Kathiyawadi Lehsun chutney is a fiery hot garlic chutney from Indian state of Gujarat. As the name suggests, this chutney has dominating pungent flavor of garlic and the red chili powder and lemon juice compliment it very well. 

Garlic Chutney made with a fiery combination of garlic and red chilli powder and lemon juice. This chutney is a superb combo for fried snacks

INGREDIENTS

• 25 cloves of garlic
• 3 teaspoon or as per taste red chili powder
• Salt to taste
• 2 tsp oil
• 2 tbsp oil

METHOD

Take a traditional mortar and pestle and add all the ingredients into it.

Take garlic cloves + salt  and crush it well .

Now add chilli powder and crush till all blend well .

Add 2 tsp oil and mix well .

Grind them into a fine paste. Raw red kathiyawadi garlic chutney is ready.

This can be stored upto 4 to 5 days in fridgeand used .

Some don’t like the raw flavour of garlic  .

Heat 2 tbsp oil in a pan .

When oil becomes hot off the flame and add the chutney and mix well .

Till the oil gets absorbed .

Here  we can store upto 15 days.

We use this chutney in many snacks item like bhel /chaat items etc

USES OF THIS CHUTNEY

1. Serve Gujarati Lasan ni Chutney as an accompaniment to any curry. Goes well with Indian breads like millet chapattis / bajra na rotla, wheat chapattis / phulkas /Rotli / Bhakhri /Thepla)
2. Add to a bowl of warm, comforting lentil and rice stew (Khichdi).
3. Stir it into warm vegetables, pasta sauces, stews and soups.
4. Mixed with  mashed sweet potatoes with a little butter.
5. Add to ur reguale tadkas of any curry  [ dal ].
6. Whisk it with plain yoghurt dip to be served with wedges / fries /pulao .
7. For chaat items – take 1 tbsp chutney + 3 tbsp water + lemon juice and mix well .Your garlic chutney for chaat items like bhel puri , sev puri  will be ready .

NOTE

1. For variation we can add jeera and coriander pwdr .
2. For a different taste , we can crush some fresh coriander leaves too .
3. Some do add lemon juice .
4. Use stone grinder instead of mixie to get the traditional taste of this chutney .
5. In rural areas it is served with bajra roti + dal .
6. For  a spicy dip , mix this chutney with curd .
7. Do not add water while grinding the chutney. Water will reduce its shelf life. 
8. Adjust the chili powder quantity as per your spice tolerance.

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