Bhuna Leh-sun ki Chatni Recipe
Bhuna Leh-sun ki Chatni
Roasted Garlic and Red Chile Chutney
Submitted By: Taz
Ingredients:
12-20 cloves Fresh Garlic (Leh-sun) - crushed
1 Medium Onion (Pyaz) - rough chopped
½ inch piece Fresh Ginger (Adrak) - rough chopped
4-8 Fresh Red Chiles (Lal Mirch)* - seeded and rough chopped (amount to taste)
2 Roma Tomatoes (Tamatar) - rough chopped
1 tsp Coriander Powder (Dhania Podi)
¼ Cup Cider or White Wine Vinegar (Jamun Sirka/Vain Sirka)
¾ tsp Black Mustard Seed (Rai)
Kosher Salt (Namak) to taste
4 Tbs Oil - can use canola, vegetable, grape seed, rapeseed, or safflower oil
Preparation:
- Place garlic, onion, ginger, red chiles, tomatoes, coriander powder, vinegar, and salt to taste (apx 1 tsp) in the work bowl of a small food processor or blender and purée until relatively smooth (adjust consistency with water as needed)
- Heat oil until shimmering in a medium skillet over medium heat
- Once oil is hot, add mustard seeds and fry until they pop (apx 30-45 seconds)
- Add puréed mixture (from step 1) to pan and thoroughly combine - Bring to a boil
- Reduce heat to a simmer and cover
- Simmer (stirring occasionally) until the oil begins to float on top (apx 30 min to an hour)
- Adjust seasoning with salt as needed
- Remove from heat and let cool to room temperature
Can be served warm, at room temperature, or chilled alongside almost any Indian meal or chaat but particularly wonderful served alongside grilled dishes and meats
Can be stored refrigerated in an airtight container for up to 1 month
*
I typically use fresh red cayenne or jalapeño peppers since they are readily available (at certain
times of year) where I live. You can use any fresh red chiles you want and are available in your area
but, depending on the variety you use, the number of chiles will vary and the heat level of the final
chutney will vary dramatically - experiment and find what works for you
