Hi everyone!
I’m Dhara from Gujarat, India 
and I’d love to share my garlic chutney recipe also known as “lasan ni chutney”. It’s bold, spicy, and full of flavor. I make it weekly at home and also for my local homemade food customers.
Ingredients:
- 1 cup garlic cloves (peeled)
- 10 dry Kashmiri red chilies (for bright color & mild heat)
- 1 tsp cumin seeds
- 3–4 tbsp groundnut oil (or any neutral oil)
- Salt to taste
- Optional: 1 tbsp lemon juice (for tang & longer shelf life)
Instructions:
- Soak red chilies in hot water for 15–20 minutes to soften.
- Blend the garlic, soaked chilies, cumin seeds, and salt.
- While blending, slowly add oil until you get a smooth or slightly coarse texture.
- Add lemon juice if desired.
- Store in a clean glass jar.
Storage Tip:
Make sure a layer of oil covers the top — it helps preserve freshness.
It lasts up to 3–4 weeks in the fridge, sometimes longer.
Serving Ideas:
- With thepla, bhakri, or khichdi
- As a spread in sandwiches
- Mixed into yogurt for a spicy dip!
