Himachal Roasted Garlic Pahadi Chutney Ghee Smoky Condiment

Method

1. 1

   Roast the unpeeled garlic cloves directly over a gas flame using tongs, turning every minute, until the skins are charred on all sides and the garlic is completely soft inside — 8 to 10 minutes.

2. 2

   Roast green chillies directly over the flame until blistered.

3. 3

   Cool briefly. Peel the charred skin from the roasted garlic — the soft golden smoky garlic inside comes out easily. Peel the green chillies.

4. 4

   Pound the roasted garlic and roasted chillies in a mortar to a rough paste.

5. 5

   Add fresh coriander. Pound briefly.

6. 6

   Add ghee, salt and lemon juice. Mix.

7. 7

   Taste — should be intensely smoky, pungent, mildly spicy and fragrant.