How to make Rajasthani garlic-chilli chutney to eat with bajra flatbread

Cooking the same vegetables and dal every day for lunch or at other times can become tedious. When the mind tires of the same fixed dishes, one craves something spicy and tasty. To double the flavour of a meal, a garlic-chilli chutney can be made in the Rajasthani style.

The chutney tastes very good. It goes well with hot bhakri or steaming rice. A chutney pounded in a mortar and pestle has an excellent taste as well. Many people are reluctant to eat garlic, so a chutney made with different ingredients should be given to children. Here is the recipe for garlic-chilli chutney.

The ingredients are garlic, dried red chillies, buttermilk, cumin, salt, mustard oil, dry mango powder (amchur) and coriander leaves.

First, peel the garlic cloves. Cloves should not be added with their skins when making the chutney. Then soak red Kashmiri chillies in buttermilk with hot water for an hour. Chillies soaked in buttermilk turn soft and are easily pounded.

Now put the soaked chillies, cumin and a little salt in a mortar and pound the chutney fine. Apply oil to your hands before pounding so that they do not burn. Once the chillies are pounded, add the garlic and pound it in.

Then heat mustard oil in a pan and fry cumin and asafoetida in it. Add the prepared chutney and mix it well with a spoon. To reduce the moisture in the chutney, fry it on a low flame. At the end, add amchur powder and finely chopped coriander leaves and mix well.

Once the chutney cools, store it in a glass jar so that it keeps well. The Rajasthani-style garlic-chilli chutney is ready.