Fresh Garlic Chutney, Spicy Lasun Chutney, Indian Lahsun Chutney
by Tarla Dalal
Added to 160 cookbooks
This recipe has been viewed 187141 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.
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