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


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


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.


3 thoughts on “Lahsun ki Chutney

  1. 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.

  2. Dear Mona,
    Wonderful recipies, can you tell us how to make Til ki Chutney…normally served along with Kichidi.


  3. 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.

Leave a Comment