Lahsun ki Chutney
When I was in Saudi Arabia, I and my family loved the garlic sauce from THE famous chicken fast food restaurant named Al-Baik in Jeddah. I tried hard to find a recipe that is closest to the original garlic sauce that I had tasted in Saudi Arabia in this restaurant. After many efforts this the closest I could get to it.
This is one of my most favorite sauces which I especially enjoy along with Tandoori chicken.
(Note: This is not the original Al-Baik Garlic Sauce recipe)
Garlic Sauce – Lahsun Chutney
Ingredients:
Large potatoes – 2 (boiled, peeled and cut into pieces)
Garlic cloves – 6
Salt – 1/2 tsp
Egg yolk – 1
Olive oil – 3/4 cup
Lemon juice – 1/2 cup
Vinegar – 3 tbsp
White pepper – to taste
Method:
1. Grind garlic with salt in a grinder. Add potatoes to it and again grind it till smooth.
2. Beat the egg yolks and add to it. Add all the remaining ingredients and grind for a few minutes till mixed well and smooth in consistency.
5. Add a little bit of water and mix it well if it appears to be thick.
6. Pour into a sterilized bottle and store in the refrigerator.
Luv,
Mona
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July 30th, 2007 at 3:34 pm
I love this sauce too and when I go out to eat I pretty much will put it on anything!!! It’s the best! I have to try your recipe for it sometime.
July 8th, 2009 at 9:07 am
Dear Mona,
Wonderful recipies, can you tell us how to make Til ki Chutney…normally served along with Kichidi.
THanks
July 14th, 2011 at 4:40 pm
can u please tell which vinegar to use….because I see different types of vinegars,which one would be nice for preparing this chutney or the other ones?
Juveria, use rice vinegar.