Rajasthan is the land of Maharajas and warriors. The contribution of this arid and desert state to the food culture of our country is immense. Rajasthani cuisine boasts of some incredibly delicious vegetarian and non-vegetarian dishes. The dishes like Laal Maas, Hari mirch ka maas, safed maas and vegetarian dishes like Gatte ki sabzi, kadhi, Rajasthani Bhindi are some of the gems of this rich cuisine. It also has a handsome list of accompaniments that enriches its cuisine even further.
The accompaniments, though by its name are only meant to enhance the flavor of food, but I must confess I have had some awkward moments with my guests when my accompaniments were relished with more joy than the main course. They are of different kinds, Veg-raita, Lauki ka raita, dip, chutney and achaar. Chutney and achaar are two most famous accompaniments in Indian cuisine and there are many different variations of them. I think the reason they must be so popular is twofold, ease of accessibility and ease of affordability. This explains why chutneys are found on every Indian Thali. At one end of the spectrum we have farmers or peasants eating Bhakri or roti and chutney as a staple food and on other end it is served as accompaniments in buffets at 5-start hotels.
Lahsuni Chutney finds its roots in Rajasthani cuisine. This must be attributed to Rajasthan being a large producer of this bulb crop along with Madhya Pradesh, Gujarat and Maharashtra. This chutney has a fiery taste and a catchy red color and of course a garlicky flavor. Lime juice adds another dimension to the fiery taste of this chutney. It has historically been always eaten with Bajre ki roti (Millet flat bread) as Bajra is a favored crop in Rajasthan due to scarcity of rain and dry weather.
You can prepare this chutney and store it in an air tight container for a week. Make some Jowar or Bajra flat bread and enjoy them with this spicy garlic chutney. You can let us know your feedback about this recipe in the comment section below.
Check out some more Rajasthani dishes
- 14-15 cloves of garlic
- 7-8 dried red chilies. We have used Mathania chilies from Rajasthan but you can make use of any other dried red chilies.
- 1 tbsp lime juice
- 2 tsp roasted saunf fennel seeds) powder
- Salt to taste
- Soak red chilies in hot water for 5 mins.This enhances the color of chutney.
- Grind all the ingredients (garlic, red chilies, lime juice, fennel seeds, salt) to form a fine and thick chutney.
- Add water in small quantities while making paste.
- Lahsuni chutney can be relished with Jowar or Bajra ki Roti (Bhakri).
Click here for other Accompaniments
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