Madhya Pradesh Lehsun Ki Chutney Roasted Garlic Red Chilli MP

Method

1. 1

   Dry-roast unpeeled garlic cloves in a small pan on medium heat, turning every minute, until the skins are charred on all sides and the garlic is completely soft inside — 7 to 8 minutes.

2. 2

   In the same pan dry-roast the dried red chillies for 2 minutes until fragrant.

3. 3

   Cool briefly. Peel the charred skin from garlic — the soft caramelised garlic inside comes out easily.

4. 4

   Combine roasted garlic, roasted red chillies, cumin seeds, salt, lemon juice and water in a blender or mortar.

5. 5

   Blend or pound to a coarse paste — some texture is ideal.

6. 6

   Taste — should be deeply pungent, smoky from the roasting, spicy from the chilli and sharp from lemon.

7. 7

   Serve alongside dal baati, poha, kachori or any Madhya Pradesh preparation.