Rajasthani Garlic Chutney, Lahsun Ki Chutney

          When I saw a picture of this Rajasthani Garlic Chutney on pinterest, I had pinned it to my 'must try out' board, and unlike many dishes that are still waiting on the list, this one got done the very next week itself. The chutney needs very few basic ingredients and the recipe is very simple. The chutney goes very well with jowar rotis, bajra rotis, parathas or even with some rice and dal/lentils, do try this out if you like garlic..

Need To Have

• Garlic - 1 bulb
• Cumin Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 2 teaspoons
• Coriander Powder -3/4 teaspoon
• Oil - 2 tablespoons
• Salt - 1/2 teaspoon or to taste

Original recipe here

Method

          Peel the garlic and pound it as smooth as possible using a mortar and pestle.

          Heat the oil, add the cumin seeds, once it starts sizzling, reduce the heat or remove the pan from the heat. Add the turmeric, chilly and coriander powders, mix, then add the garlic and salt, mix and put the pan back on the stove.

          Add 1/2 cup of water, once the mixture starts boiling, reduce the heat to low and keep cooking for about 25 to 30 minutes. The garlic will be cooked and oil starts floating on the top, remove and serve.

Note
When the chutney is cooked on low heat, there will be small bubbles breaking on the surface.
Because of the oil, the chutney can stay outside even for 2 days I think, I haven't tried, I stored it in the refrigerator.
Depending on the spiciness of your chilly powder, use more or less.
Take care not to burn the spice powders when adding to the oil.