Rajasthani Garlic Tomato Chutney

Name: Rajasthani Garlic Tomato Chutney
Ingredients: 30-40 garlic cloves; 5-6 tomatoes; 10-12 dried red chilies; 1/2 teaspoon mustard seeds; 10-12 curry leaves; 1 pinch asafoetida (hing); Salt to taste; as needed Oil

Soni Mehrotra @sonimehrotra29

Chutney doubles the flavor of our meals and holds a special place in Indian cuisine. Every region in India has its own way of making and enjoying chutney. A meal feels incomplete without it, and chutney can make your food taste even better. If you want to enhance your meal, definitely try this Rajasthani garlic chutney. It’s commonly served with dal baati, makki ki roti, and more. If you enjoy spicy chutneys, you should make this Rajasthani version.

Soni Mehrotra @sonimehrotra29

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Ingredients

30-40garlic cloves
5-6tomatoes
10-12dried red chilies
1/2 teaspoonmustard seeds
10-12curry leaves
1 pinchasafoetida (hing)
Salt to taste
as neededOil

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Steps

1

Soak the dried red chilies in hot water for 10 minutes. Peel the garlic cloves; make sure to use fresh garlic for the best flavor, as dried garlic won’t taste as good.
2

Roughly chop the tomatoes. Grind all the ingredients together. Heat oil in a skillet, then add mustard seeds, curry leaves, asafoetida, and the soaked red chilies. Sauté on low heat.
3

Sauté for 1 minute, then add the ground paste and salt. Stir continuously and cook until the tomato liquid reduces and the oil starts to separate. Add vinegar or lemon juice to help preserve the chutney.
4

Cook for 2 more minutes, then let it cool. Transfer to a jar. This chutney will keep for up to 1 month if stored in an airtight jar. Your tangy, flavorful chutney is ready! Enjoy it with meals, snacks, or chaat.