Garlic Chutney | Lahsun Ki Chatni (For Chaat)

Ingredients

• 12 to 14 dry kashmiri red chilies
• ¾ to 1 cup water – for soaking red chilies
• 9 to 10 garlic cloves medium-sized, (lahsun)
• salt as required
• ¼ to ⅓ cup water or as required for grinding or blending

Steps

1. Take the crowns off the red chillies, then break or tear the chillies open and remove the seeds. Rinse them once or twice in water.
2. Put the red chilies in a bowl and soak them for about 30 mins in just enough hot water to cover them.
3. Remove the garlic skins and give the cloves a rough chop.
4. Pour off the soaking water and keep the soaked red chilies aside.
5. Use a chutney grinder or blender to grind the red chilies, garlic, and salt with very little water. Continue until the chutney is smooth and fine, with a medium to somewhat thick consistency.
6. Put the red chutney in a small jar or bowl, close it with an airtight lid, and refrigerate. It keeps for 4 to 5 days in the refrigerator.
7. When topping chaat snacks, use just a tiny amount of the garlic chutney alongside the other two chutneys, green chutney and tamarind chutney.