Here are 7 tips to make classic Lehsun ki Chutney at home.

Use fresh garlic, opt for fresh, juicy garlic cloves to ensure a robust flavor. avoid using cloves that have sprouted, as they can impart a bitter taste.

Soak dried red Chilies, before grinding, soak dried red chilies in warm water for about 30 minutes. this softens them, making them easier to blend into a smooth paste.

Adjust spice levels, customize the heat of your chutney by varying the type and quantity of red chilies used. for a milder flavor, opt for kashmiri red chilies, known for their vibrant color and mild heat.

Incorporate tomatoes, adding tomatoes can provide a tangy dimension to the chutney, balancing the pungency of the garlic and the heat of the chilies.

Temper the chutney, enhance the flavor by tempering with mustard seeds, cumin seeds, and asafoetida in hot oil or ghee before mixing it into the chutney. this step adds depth and a rich aroma.

Use a mortar and pestle, for an authentic texture and enhanced flavor, grind the ingredients using a mortar and pestle instead of an electric blender. this traditional method releases essential oils more effectively.

Proper storage, store the chutney in an airtight container in the refrigerator. it can stay fresh for up to two weeks. always use a clean, dry spoon to prevent contamination.