Lahsun ki Chutney

Name: Lahsun ki Chutney
Total time: PT0D0H0M
Yield: makes 3/4 Cups
Ingredients: 1 ⁄ 2 cup packed cilantro leaves; 1 ⁄ 2 cup packed mint leaves; 1 1 ⁄ 2 tbsp. coriander seeds; 1 tsp. cayenne; 1 ⁄ 2 tsp. sugar; 12 cloves garlic, peeled; 3 small red Thai chiles, stemmed; 1 plum tomato, chopped; Kosher salt, to taste; 3 tbsp. water; 2 tbsp. canola oil

Serves
makes 3/4 Cups

ROMULO YANES

Garlic is briefly cooked in hot oil to bring out its aroma and temper its heat for this Rajasthani chutney. The bold condiment is served alongside rice or on breads like paratha and roti. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.

Ingredients

¹⁄₂ cup packed cilantro leaves
¹⁄₂ cup packed mint leaves
1 ¹⁄₂ tbsp. coriander seeds
1 tsp. cayenne
¹⁄₂ tsp. sugar
12 cloves garlic, peeled
3 small red Thai chiles, stemmed
1 plum tomato, chopped
Kosher salt, to taste
3 tbsp. water
2 tbsp. canola oil

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Instructions

Step 1

Purée cilantro and mint leaves, water, coriander seeds, cayenne, sugar, garlic, Thai chiles, tomato, and salt in a food processor until smooth. Heat oil in a 12" skillet over medium-high. Stir in chutney; cook 2 minutes, and let cool.

Purée cilantro and mint leaves, water, coriander seeds, cayenne, sugar, garlic, Thai chiles, tomato, and salt in a food processor until smooth. Heat oil in a 12" skillet over medium-high. Stir in chutney; cook 2 minutes, and let cool.