Rajasthani Lehsun ki chutney or Spicy Garlic Dip

This chutney  I am sharing today is the one I love most "Lehsun Ki Chutney "very authentic chutney from my homeland Rajasthan the land of kings...... This chutney is highly spiced and very garlicky and has the burst of flavor and colour-Bright and Shiny......Nothing fancy just a plain chutney made with few,handy ingredients that's make it luscious and it goes well with almost every meal and can be preserved for about a week or so...You can use it as a side dish for your everyday meal or as a dip and even top it on sandwich burger and it is essential for any Rajasthani kitchen.....No Rajasthani would have their Bajre ki roti without this chutney on side.I love the classic way-spread thick layer on roti with butter and bite...Heavenly delicious!

This chutney is mother of all the chutney I have made so far as this is our traditional recipe being followed over ages - finger licking food. .......I made whole jar full of it and enjoy it with almost everything.Oh My God!The taste was exactly what I had on my tastebuds....For making this chutney I always follow my Taiji tips to add little water as this chutney is very much like paste coarse & thick and Another was to use sarson ka tel which uplifts the taste and gives boost to flavour and aroma.Make sure you make a batch and freeze it to fulfill your sudden craving...

Ingredients:

1. Dry whole red chillies-4-5 piece
2. Garlic cloves-5-6 piece 
3. Lemon juice-1 ts 
4. Mustard oil-2 ts
5. Coriander Seeds-1/4 ts

Procedure:

• Soak dry red chillies and coriander seeds in the water for 3-4 hours.If you don't have time just boil them in water till chillies are soft, drain water & keep aside.
  
• In the grinder,grind soak red chilli,coriander seeds,salt ,lemon juice,garlic cloves and blend into a paste. 
• Heat oil in a pan ,Add mustard seeds when seeds began to pop ,Then add this heated oil to garlic paste.Mix well and serve.
  
• This keeps well in fridge in air tight containers for 10 days.