Garlic Chutney / Lahsun ki chutney
Garlic / Lahsun, peeled - 1/2 cup
Cumin Seeds - 1 tsp
Dry chilis - 5 -6 nos
Lemon juice - 1/2 tsp
Salt to taste
How to make the chutney
Dry toss the chilies along with cumin seeds. Once cooled, take it along with peeled garlic and pulse it to a fine paste.
Add as little water as possible. Store in an air tight container
This can easily stay good for couple of days when refrigerated because garlic is fresh. This can be used as spread over dosas as well.
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