Lehsun-mirch ki chutney
If you observe food from any particular region, you can start learning a lot about the people, the weather, the produce available etc. It is very evident in the various cuisines from across India.
One such cuisine is the cuisine of Rajasthan.
I am in love with everything about this place . This land is known for its sand dunes, colorful dresses, camels and palaces. It is the western state of India, the dessert state, water is very scarce here and fresh fruits and vegetables are not readily available all the time, so a lot of the dishes from this region use ingredients that are available easily. Things like lentils, grain flours, dried chilies, dried vegetables and milk products.
I have been to Rajasthan a few times and fell in love again with its people and food. I have learnt a few recipes on my visits and would be sharing them here.
Today’s recipe- Chili Garlic Chutney
I love spicy food. Today’s recipe is easy and can be made very easily, most of the ingredients should be available in your pantry. It is one of those dishes that can perk up any dull meal or add a bit of spice to it.
10-15 Red Chilies
6-8 fresh garlic cloves
2 tbsp Kashmiri red chili powder
1/2 tsp Mustard Seeds
1/2 tsp cumin seeds
1/4 tsp Fenugreek Seeds
2 tbsp Oil
1 tbsp sugar
1/2 tsp tamarind pulp( optional)
Some people also add onions, I feel that they make the chutney sweet so I don’t add it.
Soak dry red chilies in warm water for 1 hour.
In a blender grind the garlic & soaked chilies with little water.
Heat oil in pan, add mustard seeds. When they splatter, add the cumin seeds. Add fenugreek seeds and fry for 10 secs. Add the red chili powder. Add the chili garlic paste. cook till you see oil separating,mix salt & sugar and mix well. Add tamarind pulp to taste.
Chutney is ready, serve it with any Indian meal.
I mix it with greek yogurt and use it as a dip for fresh vegetables.
I also mix it with a little bit of butter and use it as a spread for sandwiches.