Lahsun ki chutney is widely used in many snacks and also accompanied with many snacks. Lahsun means Garlic. Its a spicy chutney and goes well with snacks . Though it is now sidely used all over india, it has its roots in Rajasthan. This chutney is these days available in grocery stores too in ready to use packets. This chutney is prepared either dry or moist liquid form depending upon the cuisine which goes with it. But both the forms can be stored for upto 1 month if refrigerated. Here, I am posting the liquid form of Lahsun chutney.


Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste.


Method:

1. Grind all the ingredients in a blender using very little water.
2. Chill before serving.
3. Keep in an airtight container, keeps for a couple of days.

Making Time: 20 minutes

Serves: Enough for a family of 4

Shelflife: 1 month (if refrigerated).

Note: Use good quality of red chillies which gives colour and spiceness as well for a perfect blend of colour and taste.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Thenga Chutney is widely preferred by the tamilans as a side dish to dosas, idlis and uttapas. They taste yummy and is very tempting. This Chutney with its simplicity is now renowned all over.


Ingredients:
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed or chatni channa
4-5 green chillies
1tsp coriander leaves
1 tsp. salt
1/4 tsp. sugar .

For seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida.


Method:

1. Grind all the ingredients (except those for seasoning) together.
2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
3. Stone ground chutneys will always give a better flavour and texture.
4. Grind till smooth.
5. Heat oil and add the seasoning ingredients. Pour hot oil over the chutney.
6. Mix gently.
7. Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

Making time : 20 minutes (excluding grinding time)

Makes : 1 1/2 cups

Shelf life : Best used same day.

Note: Always use freshly grated coconut for this chutney.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.