
Details of homemade garlic chutney (Lehsun ki chutney)
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Ingredients :
Garlic
Vinegar,
Kokum,
Red Chilli Powder
Oil
Salt
Jaggery
Cumin
Coriander
Steps we take to make garlic chutney | Lahsun ki chutney

Farm fresh garlic is washed, and cloves are crushed slightly. Our Didis use Shweta, Phule baswant and gavthi garlic in making the lahsun ki chutney

Kokum is soaked in vinegar for a while and then sieved, after which the spices are added and mixed.

Oil is heated, and the crushed garlic is added and cooked until they become soft. The garlic is then tempered with the masala paste.

It is then allowed to cool thoroughly. The garlic chutney is then packed under hygienic conditions and made ready for delivery.
Health benefits of garlic chutney

Lowers blood pressure
Garlic is high in minerals such as manganese and selenium, vitamins C and B6, and antioxidants like allicin which help regulate blood pressure.

Detoxifies the body
Garlic's high sulphur content provides it antibacterial properties making it a strong detoxifier.

Lowers cholesterol
Garlic has been shown to decrease cholesterol and thin the blood, which aids in the prevention of stroke, hypertension, and heart disease.

Controls diabetes
Garlic is also said to aid in the regulation of blood glucose levels. The consumption of garlic on a regular and long-term basis lowers blood homocysteine levels

Helps treat cold
Garlic contains a chemical component Allicin and antibacterial, antiviral, and antifungal characteristics that help in the treatment of the common cold.
storage and servings for garlic chutney
You can have lehsun ki chutney with rice, roti, dal, paratha or any meal. For the best taste experience, we recommend serving this lahsun chutney with hot dishes. And to ensure that it stays fresh for as long as possible, store it in a cool and dry place or refrigerate it after opening. Always use a dry spoon while serving, so that there's no moisture contact.
Best before the date: 9 months from the date of packaging
- This garlic (lehsun) chutney is available in 350g and 1Kg
- The chutney is best when consumed within 6 months of opening the jar or 9 months from packaging whichever is earlier.
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