Monday, December 12, 2011

Lehsun & Kachri Chutney(Garlic & Cucumins Pubescens Chutney)

I am very fond of eating this chutney with pooris (made a day before and grilled of tawa) and a cup of hot tea OMG there’s no better breakfast for me in winters… but if not puri it tastes so very good with stuffed hot  parathas… trust me you’ll love it….
Its made with the fresh ones during the season but for the rest of the year it is dried and stored.. I got it from my grandma but one can get it from the market as well… :)
Garlic: 10-12 Cloves
Kachri (Cucumins
Pubescens): 3/4 Cup
Salt: to taste
Reed Chilly Pwdr: to taste
Water: to grind
Oil: 2-3 Tbsp
Cumin Seeds: 1/2 Tsp
Asafoetida: a pinch
  • Peel garlic cloves.

  • Grind coarsely garlic & kachri in a mixer with little water.
  • Heat oil in a pan add cumin seeds, asafoetida  & when it crackles add the chutney.
  • Add salt and chilly powder to taste but as its chutney that to from Rajasthan make it a li’l spicy.
  • Serve it with hot parantas, puris chapati, bread…… the way you like… :)


  1. Neetu dear awesome chutney just leave a mail giving me your email id will send you the list by tomorrow morning