Lasan ni Chutney – fiery hand pounded garlic chutney of Gujarat

Step 1

1 In a medium or large sized mortar and pestle, pound the garlic cloves.

Step 2

2 Add the salt, cumin seeds and salt. Continue to pound.

Step 3

3 Now add the red chilli powder and pound it further.

Step 4

4 Pound until you see tiny bits of garlic. It is not necessary that you pound it to a fine paste.

Step 5

5 Now, if you want temper the chutney in a small pan.

Step 6

6 Heat the oil and add the pounded chutney.

Step 7

7 Sauté for a minute. Our off the flame and allow it to cool.

Step 8

8 Both these versions can be stored in fridge for couple of days.

Step 9

9 If using as a spread for sandwich, dabeli, vada-pav, bhaji pav or for pani-poori or for a yogurt or cheese based dip do not sauté in oil.