A spoon of Kathiyawadi Lahsun Ki Chutney can bring bold garlic and chilli flavour to a simple meal. It pairs especially well with bajra rotla, thepla and khichdi.

Crush garlic and cumin together, keeping the mixture slightly coarse. Heat ghee in a small pan, add a pinch of hing and briefly sauté the garlic. Stir in red chilli powder and salt on low heat so the spices cook without burning. Let the chutney cool before serving.

Start with less chilli if you prefer milder heat. The garlic should remain noticeable, while the cumin and hing add depth. Serve a small portion beside fresh rotla or use it to brighten a plate of plain dal and rice.

Make a quantity you can use soon and refrigerate leftovers promptly in a clean container. Follow the full Kathiyawadi garlic chutney recipe for quantities and both preparation methods.