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Chutney is probably one of the most underrated dishes in Indian cuisine. It holds a constant position in every thali; however, chutney has never received its due credits. If you explore, you will find different types of chutney recipes across India. In fact, preparing chutney is more of a tradition. Every region has its unique way of making chutney, which is passed on through generations. In Bengal, people prefer meethi chutney, whereas, Punjabi chutneys have a balance of sweetness and tanginess. Then there are fresh chutneys from the southern part of India, referred to as pachadi. What remains yet more interesting are the ingredients we use to prepare the condiment. From fruits like amla, grape and plum to vegetables like carrot, cauliflower and more, we use almost every element available around. One such popular instance is classic lehsun-mirchi chutney.
(Also Read: 4 Instant Chutney Recipes For Healthy Breakfast – Recipe Video Inside)
Difference Between Lehsun-Mirchi Chutney And Lehsun-Mirchi Achar:
Many of us often get confused between the chutney and achar. Both of these condiments are staple in Indian food culture and help elevate our meal experience instantly. But if you look into it closely, you will find some basic factors that differentiate chutney from achar. While chutneys are prepared and consumed fresh, achar undergoes the pickling process. For making achar, one has to soak the ingredients in oil, vinegar and salt for some days before consumption. Achar, if stored properly, lasts longer; while chutney is more of a condiment or a dip that is made by pureeing or blending vegetables, and herbs and adding seasoning or tempering on top of it. Here’s a lehsun-mirchi achar recipe for you.
Garlic pickle, just like garlic chutney, tastes delicious.
Photo Credit: iStock
How To Make Lehsun-Mirchi Chutney:
It won’t be an exaggeration to say that chilli-garlic chutney is one of the most popular condiments in India. We have it as is with roti and paratha and pair it with dal-chawal to amp up the meal experience. Hot chillies, mixed with aromatic garlic and a pool of spices, add that extra zing to your palate. The best part is, it follows no strict recipe. Here, we bring you a unique lehsun-mirchi chutney recipe that is prepared on tawa. It is a village-style recipe that can be prepared in not more than 10 minutes. Take a look.
Step-By-Step Recipe Of Village-Style Tawa Lehsun-Mirchi Chutney:
- Heat a tawa and add adequate amount of mustard oil.
- Add kalonji and let it splutter.
- Then add enough amount of garlic cloves and fry sometime.
- To it, add slited green chillies and fry.
- Transfer everything to a mortar and let it cool.
- Add some salt to it and crush with pestle. The texture of the paste should be coarse.
Click here for the detailed recipe.
And you have the delicious tawa lehsun-mirchi chutney ready in no time. Some people also like add some chopped onion while frying the garlic, for added flavours.
(Also Read: Make South Indian-Style Capsicum (Shimla Mirch) Chutney To Go With Your Dosa And Idli)
Prepare this village-style chutney today and pair with your meal for a spicy experience. Do let us know how you liked it.
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About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.
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