There was a struggle to get the last bit out. The unpredictable random movement which the spoon shows while spooning out the last remains from a bottle is worth watching. I have been trying or rather struggling to do the same since past 10 mins.
This is the last bit of the lahsun ki chutney which was left in the bottle. It ended like all good things in life – quickly. There is a smoking hot Aloo Paratha which is lying on my plate, middle of February has got nice weather and what else do you want on a Sunday. The normal accompanists for a Aloo Ka paratha – the chili pickle has been rejected and I am still struggling to get the last remnants of a glorious kingdom.
Like many unfulfilled dreams, the dream of having jars of achars on the dining table has remain unfulfilled. Most of the times I forget to keep a track of the achars that are stored in the refrigerator. If in the recent times there has been one achar that I have been crazy about was the chicken achar which we got from Kathmandu. The lahsun ki chutney was made for the first time at home. Long back we had it for the first time at Chokhi Dhani in Pune, where my parents had also gone with us. Garlic, I believe is the emperor of all flavours. Garlic enhances even a banal dish. Garlic pickles come with whole garlic cloves and sometimes biting into a whole garlic is not very pleasing, especially for breakfast. However, the Rajasthani lahsun ki chutney is a ground paste of all the goodness of lahsun or garlic along with red chilies and other spices. The texture is not completely smooth but the flavours remian wth you.
This is an all season and all time dream team member of my sets of condiments or accompanists with main food. Lashun ki chutney may not go with rice or Khichudi that much but for roti, parathas of all types, this is a lethal combination.
The struggle ended with the ultimate obscene uncouth act possible. I dipped my first finger inside the jar, scooped up the last bit, dropped it on my plate, put the finger once again, scooped up some more and licked it. Aaaah. Sight, smell, touch, taste. 4 sensory organs ticked off. Bliss
Lahsun ki Chutney
- 200 gms garlic cloves peeled and washed
- 2 nos dried kashmiri red chilies alternatively, you can use 2 tsp of kashmiri red chili powder
- 2 nos dried red chilies you can use more red chilies if you wish to
- 1/2 tsp Cumin Powder
- 1/2 tsp mustard seeds
- 8 tbsp oil
- Salt To Taste
- Soak the red chilies (including the kashmiri red chilies) in 1/2 cup of hot water for about 10 minutes.
- In a grinder, make a paste of all the chillies, garlic, cumin powder, salt and little bit of water from the soaking of the chilies.
- In a kadai, heat the oil, add the mustard seeds.
- When the mustard seeds start to splutter, add the ground paste. Keep stirring and cooking the paste.
- Add more salt if required. I also put in a pinch of sugar as a habit of cooking (balancing flavours).
- The goal here is to get a thick paste of the chutney and the raw smell of the garlic should have gone away. If you want more red colour for your chutney, add more kashmiri red chili powder. If you want more heat, add more dry chilies to the paste or add chili powder. It is completely up to you.
- The basic method remianing the same, you can do more or less to your chutney. When the chutney cools down, store in an air tight container and into the refrigerator. It will stay for a coupe of weeks, in case you don't finish off before that.
- Serve the chutney with any paratha or dal bati or roti.