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The Hirshon Rajasthani Chili Garlic Chutney - लसुन की चटनी

The Hirshon Rajasthani Chili Garlic Chutney – लसुन की चटनी

  • Total Time: 0 hours


  • 1 tsp Cumin Seeds, freshly-ground
  • 1 large head Garlic, cloves peeled
  • 5 Dried Red Chilies de Arbol, stems removed and deseeded or leave the seeds in for a a serious spicy kick – freshly-groumd to a powder
  • 3 tbsp organic tomato paste
  • 2 tsp Kashmiri Red Chili Powder (strongly preferred) or use Hungarian hot paprika
  • Asafoetida (hing) – a pinch (optional but recommended)
  • 1 1/2 tsp turmeric
  • 1/2 tsp coriander seeds, freshly-ground
  • 1/2 tsp fenugreek seeds, freshly-ground (very optional but TFD likes it)
  • 2 1/2 tsp amchoor, dried green mango powder – while not traditional, TFD also suggests trying Persian dried lime powder as a substitute or tamarind paste or as a last resort, lemon juice
  • Salt To Taste
  • 6 1/2 tbsp Water
  • 2 tbsp mustard oil (strongly preferred) – use only the brand outlined above! If unavailable, substitute canola oil with 1 tsp dry mustard mixed in
  • 2 tbsp canola oil


  1. Combine the garlic cloves, dried red chili, red chili powder, cumin seeds, turmeric, tomato paste, asafoetida, amchoor, fenugreek, coriander seeds, salt, and water in a blender to make a smooth paste.
  2. Heat oil in a cast iron pan.
  3. When the oil is very hot, add chutney to it along with some water.
  4. Stir well and let it cook on medium-low heat until the raw smell is gone and chutney is thick and loses any oil on the surface.
  5. Stir occasionally to prevent it burning.
  6. Bottle once cool and it keeps up to two weeks in the fridge.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 171.12 kcal
  • Sugar: 2.34 g
  • Sodium: 167.27 mg
  • Fat: 14.55 g
  • Saturated Fat: 1.42 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 10.2 g
  • Fiber: 1.96 g
  • Protein: 2.1 g
  • Cholesterol: 0.0 mg

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