Tuesday, January 20, 2015

Lahsun ke Teekhi Chutney

Lahsun ke Teekhi Chutney
"Lahsun ke Teekhi Chutney" is a very simple and easy chutney prepared with fresh garlic and dry red chilies and tomatoes.


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.

Heat oil in a frying pan, add fenugreek seeds and mustard seeds, once the mustard seeds start cracking add the chillie garlic pate.

Fry until most of the moisture has dried up and the chutney starts to come together and oil starts appearing on the sides.

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 .


  1. This is awesome Preeti! I love garlic so I am sure I am going to surely try this. Looks delicious.

  2. Looks delicious and versatile as well.

  3. excellent side dish for idly...can b mixed with hot rice too