Lehsan Ki Chutney
by #Khizran Ahmed
Ingredients for Lehsan Ki Chutny
Kashmiri / daighi mirch -1/2 cup
Garlic - 1 pao/ 250 gm / 5,6 bulbs
Zeera ( regular, not bhuna hua ) - 1 tb sp
Salt - according to taste
Lehsan Ki Chutney preparation Method
# Soak 1/2 cup Kashmiri / daighi mirch in water for a couple of hours or overnight.
# Peel garlic, put soaked chillies, garlic and zeera in a grinder and grind everything very well, add a lil bit of water if required, chutney’s consistency should be thick, not runny.
Remove from the grinder and add salt.
Lehsan chutney is ready.
It stays fresh around 15 days in the fridge.
Tags:
Achar / Chutny