Rajasthani Garlic Chutney Recipe: On hearing the name of Rajasthani Garlic Chutney, pungency, aroma and desi taste comes to mind. This is the same chutney, which changes the game of the entire meal as soon as it comes in the plate with Dal-Bati-Churma. Spicy red colour, strong aroma of garlic and full of flavor of spices, just one spoon is enough to win hearts. This chutney made in the kitchen of Rajasthan is not just taste but also a feeling of tradition and desi tadka. If you also like spicy and spicy food, then you must try this chutney. Here we are telling you an easy way to make it, which you can prepare and eat with every food.
Ingredients of Rajasthani Garlic Chutney-
5 garlic cloves
7-8 Kashmiri dry red chillies
1 tsp cumin
1/4 tsp celery
1 tsp mustard seeds
1 tsp red chilli powder
3 tbsp oil
1/4 cup water
salt as per taste
Method to make Rajasthani Garlic Chutney (Step by Step)-
Rajasthani Garlic Chutney Recipe
Step 1: Prepare Ingredients
First of all, peel and clean the garlic cloves. Wash Kashmiri dry red chillies lightly and if they are very hard, soak them in lukewarm water for 10 minutes. This will grind the chillies easily and the color of the chutney will also become deep and beautiful.
Step 2: Make Chutney Paste
Now take the mixer grinder jar. Add garlic cloves, soaked Kashmiri red chilli, cumin, celery, red chilli powder, salt as per taste and about 1/4 cup of water. Grind everything well, so that a smooth and thick paste is prepared. Keep in mind that the paste should not be too thin, because the correct texture of the chutney after cooking depends on it.
Step 3: Heat the oil
Now place a non-stick or heavy bottom pan on the gas. Add 3 tbsp oil in it and let it heat on medium flame. When the oil becomes slightly hot, add mustard seeds in it. As soon as the mustard starts crackling, understand that the oil is at the right temperature.
Step 4: Add paste and cook
As soon as the mustard crackles, slowly add the prepared garlic-chilli paste into the pan. Take some care at this time, because splattering may occur as soon as you add the paste. Now keep the flame from low to medium and keep stirring the chutney continuously. Due to this, the chutney will not stick to the bottom and will continue to cook evenly.
Step 5: Eliminate raw smell
Cook the chutney for 8 to 10 minutes. Gradually its raw aroma will start disappearing and the color will become dark red. During this time, a little oil will be seen separating on the chutney. This is a sign that the spices have been cooked properly and the chutney is about to be ready.
Step 6: Test and Final Touch
Now taste the chutney before turning off the gas. If needed, you can adjust some salt or red chilli. If the chutney seems too thick, add 1–2 teaspoons of hot water and stir well.
Step 7: Serve
Your spicy, aromatic Rajasthani Garlic Chutney is now completely ready. Serve it with dal-baati-churma, bajra roti, paratha or plain food and enjoy the desi taste.
