Lehsun Chutney Recipe

Garlic: 2, whole
Dry red chillies: 8-10 (if you can’t handle that much heat reduce the amount and replace with 1 tsp of Kashmiri red chilli powder)
Fenugreek seeds: 1 tsp
Yellow mustard seeds: 1 tsp
Salt to taste
Sugar: 1 tsp
Oil: 1/5thcup
Water: 1/4 cup

Soak the dry red chilli in warm water for 20-30 mins.

Peel and clean garlic cloves.

Combine the chilli and garlic in a blender to make a smooth paste


Heat oil in a non-stick pan.
When the oil is hot enough add fenugreek seeds and mustard seeds. let them crackle
Pour the paste of garlic and chilli in to the pan. Add sugar and salt. Cover and bring it to boil. Let it boil for 3-4 mins.
Add little water and continue cooking with cover until most of the moisture evaporates and oil floats on the surface.
Remove cover and continue cooking on medium high flame
Within 1-2 mins you will notice the chutney has become dry and all oily
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