An age-old favourite, across the whole of our region (Rajasthan). Though lahsun (Garlic) chutney is consumed in all of the northern India, it is mostly consumed more in the winter months. In Rajasthan, the rural folks especially, relish it round the year. The varying levels of pungency of the chutney can change from weather to weather, and from village to village.
Our family version of this very, very desi delicacy is geared towards less pungency and more colour. Our kitchen does it mostly during the winters, and a jar can always be found in the fridge. We consume it with meals, on buttered toasts as a snack, an accompaniment with the occasional Dal Bati etc. If you like your lahsun chutney to be spicier, feel free to double the garlic, as well as adding some normal red pepper powder to the mix.
Method
Before anything, I start with soaking the grounded spices (in this case…3 tsp kashmiri mirch powder, 3 tsp dhaniya powder, 1 tsp haldi powder, 1 tsp amchur powder and salt to taste) in half a bowl of water. Mix thoroughly into a thickish paste mixture and put aside. When you finally need to use this mix in the dish, maybe in about 30 minutes, the spices will have released special flavours not otherwise exhibited. Also, adding powdered spices directly to the pot can give a little ‘burnt’ edge to it. May sound a little far-fetched but try it out once and you’ll know what I am talking about.
Take a small handi (with cover).
Add mustard oil. Bring to a smoking point. Tamper with salt & water.
Allow the oil to cool a bit, before adding 2 tsp each of whole Jeera & Kalonji to the pot.
When they start floating up, add the coarsly grounded garlic to the pot. Keep frying for 2-3 minutes on high flame, stirring constantly.
Add coarsly grounded mix of ginger & tomatoes to the pot. Mix thoroughly and allow to cook for a few minutes, on medium flame. Also add 1tsp of sugar to the pot.
Add the soaked spice mix to the pot. Stir well. Allow to cook on the sim, stirring occasionally.
When all water has evaporated & the oil has started showing on the sides, add 200 ml of hot water to the pot. Stir well.
Time to add very finely chopped fresh green coriander to the pot. Cover with lid. Place a weight on it, and let it simmer on very low flame for about 10 minutes.
Take off the gas stove. Let it rest for another 10 minutes, before starting to serve.
