Rajasthani Garlic Chutney — the quintessential spicy, flavorful accompaniment to any Indian meal, this garlic chutney is super simple to make and packs a punch!
With a vibrant red hue from the chilies and spices, this is a foolproof recipe for deep, complex, and rich garlicky flavor that’ll pair well with stuffed parathas, naan, roti and rice!
WATCH HOW TO MAKE RAJASTHANI GARLIC CHUTNEY:
Rajasthani Garlic Chutney — the quintessential spicy, flavorful accompaniment to any Indian meal, this garlic chutney is super simple to make and packs a punch!
With a vibrant red hue from the chilies and spices, this is a foolproof recipe for deep, complex, and rich garlicky flavor that’ll pair well with stuffed parathas, naan, rice, and any meal!
- 2 bulbs garlic , peeled and roughly chopped
- 8 red chili peppers , roughly chopped
- 1 medium tomatoes , roughly chopped
- 1/2 tsp cumin seeds
- salt , to taste
- 3 tbsp oil
- 2 tsp kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 cup water
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Coarsely grind your garlic, red chili peppers, tomatoes, cumin seeds and salt using a mortar and pestle, or use a grinder with 2 tbsp water.
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Heat some oil in a heavy-bottom saucepan on medium heat. Add in your chutney paste, kashmiri red chili powder and turmeric powder. Saute for 2 to 3 minutes.
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Add water and cook covered on medium to low heat while stirring occasionally till the oil separates. Cooking it thoroughly will increase the shelf life of the garlic chutney.
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Your Garlic Chutney is ready! Enjoy with stuffed parathas, naan and any meal.
Recipe Video
- If red chili peppers are not available, you can soak 7-8 dry kashmiri red chilies in 1/2 cup warm water for 30 minutes to an hour. Then discard the water and use the chilies during grinding.
- If your chilies are not hot, you can add 1/2 tsp of regular chili powder.
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