Rajasthani Garlic and Red Chilli Chutney ( Rajasthani Lehsun ki chutney)
Rajasthani red chilli and garlic chutney is a spicy and tangy Indian accompaniment made with lots of garlic and dry red chillies. This fiery red chutney is mostly paired with traditional delicacies like Dal baati, Moong Dal Cheela, Dosas or Parathas!! It is very versatile and can elevate the taste of any meal!
There are many variations of this chutney! Even in Rajasthani households , this chutney is made in multiple ways. Some people make it with red chilli powder instead of whole chillies, some like it really spicy and some less spicy! Each version is delicious on their own! The one we are making today uses the basic items almost always available in Indian pantries and requires very little cooking time.
Red chilli garlic chutney is good for heart and very healthy to have! Garlic has numerous health benefits and has been used as a natural medicine since ancient times. It helps to lower the cholesterol levels and blood pressure and hence keeps the heart healthy! It has anti-viral, antibiotic, anti-fungal and anti inflammatory properties!
This chutney can be stored in an air tight container in fridge for few weeks!
If you like chutneys ,check out the recipe of my onion and tomato chutney as well !
”If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.”
Cuisine: Indian Course: Side Serves: 3-4 Vegan and Gluten Free
Ingredients:
- Dry red chillies: 3-4 ( My chillies were really spicy , you can use a little more if your chillies are not v spicy)
- Garlic: 15 cloves, medium sized
- Ginger: 1/2 inch, chopped
- Tomatoes: 2, medium sized, chopped
- Oil: 2 tbsp+ 1 tbsp
- Mustard seeds/Rai: 1/2 tsp
- Turmeric powder/haldi powder: 1/2 tsp
- Cumin seeds/jeera: 1/2 tsp
- Coriander powder: 1/2 tsp
- Kashmiri red chilli powder: 1/2 tsp
- Asfoetida/hing: 1/4 tsp
- Salt: as per taste.
- Tamarind pulp: 2 tsp ( skip if your tomatoes are tangy or just use 1 tsp )
Method:
- First of all, soak red chillies in water for about 15-20 minutes. After 15-20 minutes, drain and keep aside.
- Heat 2 tbsp oil in a thick bottomed pan. Add garlic cloves in the pan and fry on low-medium heat until light golden. Once done, take them out on a plate.
- In the same oil, add soaked red chillies and fry for 1 minute.
- Next, add chopped ginger and cumin seeds and fry on low-medium heat for 1-2 minutes.
- Add chopped tomatoes and cook until tomatoes are soft.
- Next, add salt, haldi powder, coriander powder and tamarind pulp . ( you can skip tamarind pulp if your tomatoes are tangy,mine were not tangy at all )
- Cook for 2 more minutes on low-medium flame.
- Remove the pan from heat and let the mixture cool. Grind the chilli tomato mix along with garlic cloves to a smooth paste.
- Now heat 1 tbsp of oil. Add mustard seeds and hing and let the seeds crackle.
- Now add the ground paste of chillies and garlic. Mix nicely.
- Add kashmiri red chilli powder for a brighter color.
- Cook till oil comes out from sides.
- Enjoy with paratha, dal baati or dosa!!
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