Rajasthani Tomato Garlic Chutney

Name: Rajasthani Tomato Garlic Chutney
Total time: 600 s
Yield: 6 servings
Ingredients: 3 tablespoons finely chopped garlic (about 30 grams); 3 pureed tomatoes (about 1 1/2 cups or 350 grams); 2 tablespoons mustard oil (about 30 ml); 1 tablespoon salt; 1/4 teaspoon asafoetida (hing); Juice of 1 lemon; 2 tablespoons Kashmiri chili powder (degi mirch)

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

Rajasthani tomato garlic chutney really doubles the flavor of your meal. Instead of 2, you might end up eating 3 chapatis! You can easily enjoy this chutney for up to 2 weeks.

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

Rajasthani tomato garlic chutney really doubles the flavor of your meal. Instead of 2, you might end up eating 3 chapatis! You can easily enjoy this chutney for up to 2 weeks.

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Ingredients

10 minutes

6 servings

3 tablespoonsfinely chopped garlic (about 30 grams)
3pureed tomatoes (about 1 1/2 cups or 350 grams)
2 tablespoonsmustard oil (about 30 ml)
1 tablespoonsalt
1/4 teaspoonasafoetida (hing)
Juice of 1 lemon
2 tablespoonsKashmiri chili powder (degi mirch)

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Steps

10 minutes

1

Heat the oil in a pan. I usually keep pureed tomato and garlic ready in the fridge, so it doesn't take much time to make.
2

Sauté the garlic until the raw smell goes away and it turns golden. Add the tomato and cook until the oil separates.
3

Add salt and Kashmiri chili powder, then turn off the heat. Remove from the stove and add lemon juice (or you can add 1 tablespoon apple cider vinegar instead).
4

Serve with chapati, rice, or paratha and enjoy.