When you want a punchy condiment for a meal, a no-cook Lahsun Ki Chutney can be made with garlic, cumin, red chilli powder, salt and lemon.
Crush or pulse the garlic and cumin into a coarse mixture. Add chilli powder gradually, then mix in salt and a little lemon juice. Taste before adding more chilli: the heat should suit the food you plan to serve it with.
Spoon the chutney alongside fresh thepla, bajra rotla or pakoras. It also adds a sharp note to a simple plate of khichdi. Because this version uses fresh garlic and has no cooking step, make a small batch for the meal and refrigerate any remainder promptly.
If you prefer a warmer, mellowed garlic flavour, try the cooked method too. Both are explained in the complete Kathiyawadi Lahsun Ki Chutney guide.
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