Chutney adds flavour to whatever meal you may be consuming in such a way that it elevates the entire flavour palette of the dish. From mint to pudina, there are a plethora of chutneys to relish your meal with. The spicier the chutney, the better. And when we talk about spicy chutneys, a mention of Rajasthani cuisine has to be made. The Marwari or 'Rajasthani Lasun ki Chutney' is an essential accompaniment for any Rajasthani thali. Super spicy and loaded with rustic flavours, this recipe uses the famous Rajasthani Mathania chillies, but you can also use regular red chillies. You can store this in the fridge for about a month in an airtight glass container. Bookmark this #recipe by Home-chef Alison:
Ingredients:
Oil- 1/4 Cup
Jeera/Cumin seeds- 1 tsp
Garlic chopped- 1/2 Cup
Dry red chillies- 1 Cup (Mathania Chillies)
Ginger- 2 tsp
Salt
Amchur/ mango powder- 1 tsp
Oil - 1/4 cup while grinding chutney
Method:
In a wok, put some oil and start to sauté Mathania dry red chillies. Fry for 2-3 mins, remove and keep aside.
In another wok, put some oil and fry cumin seeds, garlic and ginger. Fry until they turn brown and keep it aside.
In a blender, put the fried red chillies and the fried cumin seeds, garlic and ginger. Next, put some salt, aamchur and oil and grind coarse.
Enjoy your Chutney with a side of hot parathas and curd.
