Rajasthani Lashun Ki Chutney Garlic Dried Chilli

Method

1. 1

   Roast the garlic: Place the unpeeled garlic cloves directly on a hot griddle or in a dry pan on medium heat. Roast turning every 2 minutes for 6 to 8 minutes until the skins are charred on the outside and the garlic inside is completely soft and smoky.

2. 2

   Peel the roasted garlic: Once slightly cooled, peel the charred skins. The garlic inside should be golden and soft.

3. 3

   Dry roast the dried red chilli: Roast dried red chilli in a dry pan for 30 seconds until slightly darkened.

4. 4

   Dry roast the cumin: Roast cumin seeds for 1 minute until fragrant.

5. 5

   Cool: Allow garlic, chilli and cumin to cool completely.

6. 6

   Coarsely grind: Place all in a mixer. Add asafoetida and salt. Grind to a coarse, slightly chunky paste — add 1 to 2 tsp water only if needed. The Rajasthani lashun chutney is drier and coarser than a South Indian garlic chutney.

7. 7

   Heat oil: Heat 2 tbsp oil until smoking. Remove from heat.

8. 8

   Pour hot oil over the ground chutney: Pour the very hot oil directly over the ground chutney. It will sizzle dramatically.

9. 9

   Mix immediately: Mix the hot oil into the chutney thoroughly.

10. 10

    Store: Transfer to a jar. Keep at room temperature for up to 5 days, or refrigerate for 2 weeks.

11. 11

    Note: Lashun Ki Chutney (lashun = garlic in Rajasthani dialect, also lahsun) is the dry, pungent garlic chutney that appears on every Rajasthani thali — it is the essential condiment for dal-baati-churma, the most important meal of Rajasthan. The roasting of the garlic directly on fire (rather than frying in oil) gives this chutney its characteristic smoky, concentrated character distinct from the pan-fried garlic chutneys of other regions. The dry format is specifically desert-adapted — it keeps without refrigeration.