🧄 Spiced Garlic Chutney (Lahsun Chutney)

A rustic, fiery chutney made from garlic, red chilies, and spices — a staple in Maharashtrian and Rajasthani kitchens.

🧂 Ingredients (Makes ~1/2 cup)
15–20 garlic cloves, peeled

6–8 dry red chilies (Kashmiri for color, Guntur for heat)

2 tbsp grated dry coconut (optional but adds body)

1 tbsp sesame seeds (optional, for nuttiness)

1 tsp cumin seeds

1/2 tsp salt, or to taste

1 tbsp oil (preferably groundnut or sesame)

1 tsp lemon juice or a small piece of tamarind (optional)

🔥 Instructions
Step 1: Prep Chilies
Soak dry red chilies in hot water for 15–20 minutes.

Drain and set aside.

Step 2: Dry Roast
In a pan, dry roast cumin seeds, dry coconut, and sesame seeds (if using) until aromatic. Let cool.

Step 3: Blend
In a mixer, add:

Soaked red chilies

Garlic cloves

Roasted spices

Salt

A splash of lemon juice or a tiny piece of tamarind

1 tbsp oil

Blend to a coarse or smooth chutney — as preferred — adding a teaspoon of water only if needed.

Step 4: Taste & Adjust
Check for salt and spice. Adjust with more lemon juice for tang or a touch of jaggery for balance (optional).

🧊 Storage
Store in an airtight jar in the fridge for up to 10 days.

Can also be frozen in cubes for longer shelf life.

🍽️ Serving Suggestions
Classic with vada pav, bhakri, or thecha-style thali

Add a spoonful to dal rice, frankies, egg toast, or grilled sandwiches

Mix with hot ghee and drizzle over steamed rice or idli

💡 Welza Twist:
Boost the flavor using Welza Dry Red Chilies, Stone-Ground Cumin, and Roasted Garlic Powder for extra depth and authenticity.