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
- 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)
- 1 tablespoon Coriander leaves (finely chopped, for garnish)
Step-by-step instructions
Step 1 · Soak dry red chillies in warm water for 10 minutes to soften them
Soak dry red chillies in warm water for 10 minutes to soften them.
Step 2 · Roughly chop the soaked red chillies and garlic cloves
Roughly chop the soaked red chillies and garlic cloves.
Step 3 · In a pan
In a pan, heat mustard oil until it starts to smoke lightly, then switch off the flame and let it cool slightly.
Step 4 · In a mixer grinder
In a mixer grinder, add garlic, red chillies, tomato, roasted jeera, and salt. Grind to a coarse paste.
Step 5 · Add lemon juice and cooled mustard oil to the ground paste
Add lemon juice and cooled mustard oil to the ground paste. Blend again for a smooth, thick chutney.
Step 6 · For extra flavor
For extra flavor, temper a pinch of hing in 1/2 tsp hot oil and mix into the chutney.
Step 7 · Garnish with chopped coriander leaves and serve at room temperature
Garnish with chopped coriander leaves and serve at room temperature.
Why this recipe 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.
A note on tradition
Lasun ki Chutney holds a special place in Rajasthani households, often served with bajra or jowar rotis and dal bati churma. It is especially popular during winter and festive occasions such as Holi and Teej when rich, spicy foods are consumed to keep the body warm. The chutney reflects the arid landscape of Rajasthan, where robust flavors and non-perishable condiments are cherished. Each family has its own recipe, passed down through generations.