Lasan ki chutney

Name: Lasan ki chutney (Garlic, tamarind and red chilli)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Pakistani
Ingredients: 4 garlic cloves, peeled; 1 tsp dry-roasted cumin seeds; salt, to taste; 50 ml/2 fl oz/scant ¼ cup water; 10–14 round dried red chillies or any dried red chilli; 10–14 round dried red chillies or any dried red chilli; 250 ml/9 fl oz/1 cup hot water; 4 tbsp tamarind pulp (from ½ block dried tamarind); 4 tbsp tamarind pulp (from ½ block dried tamarind)

Garlic, tamarind and red chilli

Preparation info

Serves
3–4

Difficulty
Easy
Ready in
40 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This chutney goes well with something simple like a pulao or daal. Boiling dried chilli rather than using fresh chilli makes for a more intense chutney. In Pakistan we use round dried red chillies (but any dried red chillies work) and freshly pulped tamarind instead of store-bought pastes.

Ingredients

4 tbsp tamarind pulp (from ½ block dried tamarind)
250 ml/

Asia
Pakistan
Preserve
Vegan
Gluten-free
Summer

Method

Soak the dried tamarind in the hot water overnight. The next day, squeeze the pulp with your hand and strain. For more on getting a good tamarind pulp.

Boil the red chillies in the measured water for 15 minutes, or until soft and squishy. Remove the chillies with a slotted spoon and place in a blender. Reserve the water.

Add the tamarind, salt, cum