Today I am sharing a delicious chutney from Kathiyawadi region of Gujarat. A fiery red lehsun / garlic chutney. This is not for faint hearts . A great condiment for rotis, Pakodas,Bhajiya,vada pav, Dabeli etc. I am planning to use it in my curries too.
Kathiawar is a dry arid region . They use a lot of legumes, onion and garlic in their cooking.They use Bajra and Potatoes as green vegetables are unavailable for most parts of the year.They use turmeric and chillies to enhance the taste.People use seasonal produce in their cooking.
This month as a part of our recipe swap challenge I was paired with Archana who has some wonderful collection of variety of dishes from Goan and Maharastrian Cuisine . I have bookmarked some of her sauce recipes to try. They can me made with easily available ingredients.Do check out her space https://themadscientistskitchen.com/ .
Original recipe is here
Recipe for Kathiyawadi Lehsun Chutney:
- 1/2 Cup Garlic
- 1.5 Tsp Jeera / Cumin
- 3 Tsp Coriander Powder
- Juice of 1/2 Lemon
- 3 Tsp Chilli Powder
- Salt to taste
- 2 Tsp Water
Blend all the ingredients in a small jar to make a fine paste. Store it in a air tight Container.
Serve as a condiment with Rotis, Pakoras, dabeli,Vada Pav etc…….
Serve in Moderation.
Not for Faint hearts