From Suvir Saran's kitchen · Devi, New York
blend · hot sauce
★ STARRED KITCHENUmberpass Garlic Chutney
From a starred kitchen
Ratio
LIME JUICE 30WATER 30
Ingredients
- GARLIC100 g
- CHILE POWDER50 g
- FENNEL SEED0.5 g
- LIME JUICE30 ml
- SALTto taste
- WATER30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Indian chef formerly of Michelin-starred Devi in New York; later American Masala and farm projects in upstate New York. Published Indian home cooking and spice technique.
Originally published as Garlic Chutney (Lahsun Kee Chutney).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Suvir Saran (published reprint) (published as “Garlic Chutney (Lahsun Kee Chutney)”). Full citation lives in Provenance.