Garlic Chutney Recipe (Rajasthani Style)
Make traditional Rajasthani-Style Garlic Chutney using 7 ingredients in under 15 minutes. This spicy chutney is perfect to serve with any Indian meal. Try my recipe.
Servings: 1 cup
Ingredients
- ½ cup oil
- 20-25 dried Kashmiri red chilies
- ½ cup peeled, chopped garlic clove
- 2 teaspoons chopped ginger
- 1 teaspoon cumin seeds
- 1 teaspoon amchoor powder (dry mango powder)
- 1 teaspoon salt
Instructions
- Heat oil in a pan over medium heat.
- Discard the stalk of Kashmiri dry red chilies and add the chilies to the pan.
- Fry for 1 minute, stirring frequently. Drain and keep aside.
- Add garlic cloves to the hot oil and fry on medium heat until slightly browned, stirring frequently.
- Add ginger and fry for another minute.
- Now add cumin seeds and fry for a minute.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Transfer the fried red chilies and garlic mixture along with the oil to a blender.
- Add mango powder and salt.
- Blend to make a smooth chutney. Scrape the sides of the jar a few times while blending.
- Store the chutney in a clean glass jar for up to a month in the refrigerator. Refrain from using plastic or metal containers to store as they might react with the chutney.
Video
Notes
Using Fresh Chillies - Replace dry red chilies with fresh red chilies. Slit the fresh chilies and remove their seeds. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender along with fresh chilies and blend until smooth. The chutney's shelf life will be shorter, though.
Red Chilli Powder - To prepare it with red chili powder, skip using dry red chilies in the recipe. Fry the garlic, ginger, and cumin seeds in oil. Add them to a blender along with ¼ cup of red chili powder and blend to make the chutney.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 585mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg
