How to make Lahsun Chutney/Garlic Chutney
This spicy and flavoured condiment made with fresh garlic pods, a tomato and a few spices comes together in 5 minutes. 2. Blend until smooth. 3. Heat some oil in a pan and add the chutney to this oil, then reduce the heat. Make sure the heat is low enough to prevent the chutney from splattering. 4. Cook until some of the rawness of the garlic is gone and is digestible to you. . Serve on the side of some rotis and you have yourself a delicious meal!
STORAGE
This chutney can be stored in an air tight container for up to 4 days. It can also be frozen in a freeze safe bag for up to 3 months. Let defrost in the fridge the night prior to the day of consumption. I’d love it if you do try this recipe out along with the Bajra roti recipe because I can guarantee you they taste amazing together. If you have any questions, let me know in the comments down below or over on my Instagram page. Check out my other chutney recipes:
Kaara Chutney – Tamilian Spicy chutneyEasy Mint Coriander Chutney: Thick With Secret IngredientHomemade Coconut Chutney- Easy South Indian DipOnion Tomato Chutney (South Indian Dip)
