Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Name: Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)
Prep time: 30 min
Total time: 30 min
Ingredients: 3 large bulbs of fresh garlic (peeled and crushed (I used a garlic crusher)); 400 g red chilli powder (I use Kashmiri chilli powder for milder heat and great colour); 120 g fresh coriander (chopped); 270 ml oil (any flavourless or olive oil if you like the taste); 1 tbsp salt (you’ll only be eating a tiny bit at a time so don’t be put off); 2 tsp water (or as needed to make a very thick paste)

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 1

Cost: $9.58 /serving

Author : Sanjana

chilli chutney garlic

Gujarati Lasan ni Chutney (No-Cook Garlic Chutney)

Ingredients

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3 large bulbs of fresh garlic (peeled and crushed (I used a garlic crusher))400 g red chilli powder (I use Kashmiri chilli powder for milder heat and great colour)120 g fresh coriander (chopped)270 ml oil (any flavourless or olive oil if you like the taste)1 tbsp salt (you’ll only be eating a tiny bit at a time so don’t be put off)2 tsp water (or as needed to make a very thick paste)

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Instructions

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Step 1

Use a wooden spoon to mix all of the ingredients together in a large bowl. I don’t recommend using a blender as that will dramatically change the texture. A coarse finish is what’s traditional and it’s perfect. You could also crush it using a pestle and mortar.

Step 2

Pile the mixture into a large sterilised jar, packing it down as tightly as you can.

Step 3

Top with a coating of oil to preserve it and remember to to this every time you use it. Store in the refrigerator and consume within 2 months.

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