fascinatingfoodworld

Lehsun ki chutney is a rajasthani staple during winters. As the name suggests, it's garlicky, spicy, nutty and sour. Its mouthwatering and tastes phenomenal with daal, bati and churma. I love eating it with humble bajra or makki ki roti with tiny amount of gur on the side. During winter, we tend to feel hungrier because metabolism is on a high and body digests food better. This is the reason why most of the famous winter dishes like sarsaon ka saag, gajar ha halwa, gond ke ladoo, lapsi and paranthas are quite rich and made with lots of ghee. This chutney will last for almost a week in an air-tight container in refrigerator. It also pairs well with samosa chaat, kachori chaat, bhel. You can smear it on bread for making sandwiches or paav for making vada paav. Bsacially, you would wanna eat it with everything. It is that good! Kachri powder is a souring agent which is typically added in lehsun ki chutney. You should be able to find it in provision stores but if ...