Only a little tiny bit of this chutney is eaten. It’s not like ketchup that you can drizzle it on, it’s super potent! It can give you a serious case of garlic breath!
Mainly eaten with yogurt and rotla (millet flatbred) or dhebra (spiced millet flatbread). You can add it to ketchup and then slather your fries too.
Recipe: Lasan ni Chutney
Also known as: Garlic Chutney/Lahsun Chutney
Accompaniments: Yogurt and Rotla/Dhebra
Servings: Makes approx. 1/4 cup
- 3 Tbsps tomato paste, slightly heaped
- 1 1/2 tsp garlic paste
- 2 tsp lemon juice
- 1/4 tsp salt (or to taste)
- 1/2 tsp red chili powder (or to taste)
- 2 Tbsp oil
- In a small bowl mix together the tomato paste, garlic paste, lemon juice, salt and chili powder.
- Heat the oil in a small pot/pan with a lid. The oil should be really hot, almost smoking point. Turn off the heat.
- Add the mixed ingredients into the oil. It will splutter, so have the lid ready!
- Cook the mixture for 3-5 minutes. The paste will darken slightly and the mixture will release the oil on the sides.