Lasun Ki Chutney (rajasthani)
Snacks • India
About Lasun ki Chutney (Rajasthani)
Pungent garlic-red chili chutney with mustard oil — the indispensable bajra-roti accompaniment.
How to Make Lasun ki Chutney (Traditional & Healthy Version)
Lasun ki Chutney, a fiery and aromatic garlic chutney from Rajasthan, is a staple in North Indian cuisine. Renowned for its bold flavors, this chutney is an essential accompaniment to many Rajasthani snacks like bajra roti, missi roti, and dal bati churma. The star ingredient—lasun (garlic)—lends a pungent kick, balanced by the smokiness of dry red chillies and the earthiness of roasted jeera (cumin). Popular throughout Rajasthan, Lasun ki Chutney is not just a condiment but a celebration of the region's robust palate, often enjoyed during family meals and festive feasts. This chutney is celebrated for both its taste and health benefits. Traditionally, it is made with minimal ingredients, focusing on natural flavors and simple preparation. The intense flavor profile makes it a favorite during monsoons and winter, as it is believed to boost immunity and add warmth to meals. With its vegan and gluten-free profile, Lasun ki Chutney is a great choice for health-conscious individuals looking for authentic Indian flavor. From Holi to local fairs, this chutney graces the thali of every Rajasthani home, making it an indispensable part of regional culture.
Ingredients(for 2 tablespoons per serving)
- 15-18 Lasun (Garlic) cloves (peeled)
- 6-8 Sukhi lal mirch (dry red chillies) (stem removed)
- 1 medium Tamatar (tomato) (roughly chopped)
- 1 teaspoon Roasted jeera (cumin seeds)
- 1 teaspoon Nimbu ka ras (lemon juice) (freshly squeezed)
- to taste Salt (sendha namak for vrat or common salt)
- 1 tablespoon Mustard oil (cold-pressed kachi ghani)
- a pinch Hing (asafoetida) - optional
- 1 tablespoon Coriander leaves (finely chopped, for garnish) - optional
Instructions
- 1
Soak dry red chillies in warm water for 10 minutes to soften them.
10 minutes
Soaking reduces bitterness and makes blending easier.
- 2
Roughly chop the soaked red chillies and garlic cloves.
2 minutes
Uniform chopping ensures even grinding.
- 3
In a pan, heat mustard oil until it starts to smoke lightly, then switch off the flame and let it cool slightly.
3 minutes
Smoking the oil removes rawness and adds aroma.
- 4
In a mixer grinder, add garlic, red chillies, tomato, roasted jeera, and salt. Grind to a coarse paste.
3 minutes
Do not add water; tomato provides enough moisture.
Why This Dish is Healthy
This chutney is low in calories, free of preservatives, and made from whole, plant-based ingredients. Garlic and cumin offer anti-inflammatory and digestive benefits, while tomatoes add vitamins and minerals. The moderate use of mustard oil enhances absorption of nutrients. Lasun ki Chutney is an excellent, guilt-free way to add flavor to your meals without excessive fats or processed sugars.
Lasun ki Chutney is a powerhouse of nutrients, especially vitamin C, B6, and antioxidants from garlic and tomatoes. Garlic is well-known for its immune-boosting properties and heart health benefits. Mustard oil, used in moderation, is rich in healthy fats and omega-3s. The chutney is low in calories (165 kcal per serving), contains 4g protein, 14g carbs, and 11g healthy fat, making it suitable for balanced diets. Being vegan and gluten-free, it fits most dietary preferences.
Pro Tips
- 💡Tip 1: Use kachi ghani mustard oil for authentic Rajasthani flavor.
- 💡Tip 2: Adjust the number of chillies to control the spice level without losing taste.
- 💡Tip 3: Always let mustard oil cool slightly before adding to chutney to avoid bitterness.
Storage & Serving
Store in an airtight container in the refrigerator for up to 7 days. Use a dry spoon to avoid spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 165.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 11.0 g |
| Fiber | 2.0 g |
