|Lahsun ke Teekhi Chutney|
Garlic, cloves - 18 - 20
Dry red chilies - 8-10 (Adjust according to taste)
Tomato, - 1 medium
Salt to taste.
Fenugreek seeds - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 2 tablespoon
Soak dry red chilies in lukewarm water for at least 15 - 20 minutes, peal garlic and keep aside. Chop tomatoes roughly. Make a smooth paste of soaked red chilies, chopped tomato and garlic along with salt in a chutney grinder. To this paste add 1 teaspoon of Kashmiri chili powder and keep aside.
Transfer into a clean dry jar or bowl. Serve along with parathas, dal chawal, khichdi etc.
I have used red chilies which were quite hot but you can adjust according to taste.
Garlic has a very pungent taste and smell which is not much preferred by my hubby so I add a tomato to balance the pungent flavor of garlic. However you could omit the tomato for a more pungent taste.
Please be careful while adding saltas we are going to cook the chutney and this will change the consistency and concentration of salt too.
This chutney can be stored in the refrigerator and for 8 to 10 days .