Indian garlic confit or spicy preserve, also known as lasun chutney
It follows the French cooking system of preserving in fat
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 15 to 20 |
Ingredients
3 large bulbs of garlic - cloves peeled, washed and dried
3 tbsp olive oil
1 ½ tbsp Kashmiri chilli powder
1 lemon, juice extracted
Salt to taste
METHOD
Warm the olive oil, gently. Do not heat it.
Let the garlic cloves cook in it, on the lowest flame, until soft (about 25 to 30 minutes).
Image Credit: Pexels.com
Once cool, blend with the chilli powder and lemon juice. Add salt to taste.
Your spicy garlic preserve or confit is ready. Bottle and keep. It will stay in the freezer for a month. Works well on everything from roasted potatoes to chaat.
Share your favourite recipes with us at food@gulfnews.com