Fresh Garlic Chutney, Spicy Lasun Chutney, Indian Lahsun Chutney
by Tarla Dalal
Added to 158 cookbooks
This recipe has been viewed 171861 times
The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day!
Soaking garlic cloves is hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for upto two weeks.
Garlic chutney serves as a good accompaniment many starters and snacks .
- Combine all the ingredients in a mixer and blend into a smooth paste using ½ cup of water.
- Use as required or refrigerate in an air-tight container.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.