Indian garlic confit or spicy preserve, also known as lasun chutney

Name: Indian garlic confit or spicy preserve, also known as lasun chutney
Prep time: 15m
Cook time: 25m
Yield: 15 to 20
Cuisine: Indian

It follows the French cooking system of preserving in fat

Anupa Kurian (Senior Digital Planning Editor)

Cuisine:Indian

Cook time:25m

Prep time:15m

Servings:15 to 20

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

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Ingredient Substitution Guide

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).

Look for plump garlic pods without dark patches. Picture used for illustrative purpose only.

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.

Anupa Kurian Murshed

She is the founding Food Editor of the section.

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