Saturday, June 14, 2014

Garlic Chutney Rajasthani style

This is one of my favorite chutneys and I am always thrilled in eating as well as preparing it too. :D

  • 3 tablespoon Coriander Powder
  • Cloves from 3 full Garlic bulbs which should be peeled
  • 5 Green/Red Chilles chopped
  • Coriander Leaves
  • Mint Leaves
  • 4 Tomatoes chopped
  • 2 tsp Cumin Seeds
  • 2 tablespoon vegetable oil
  • 2 tsp Red chilly powder
  • 1 tsp Pavbhaji Masala
  • Salt as per taste
Cooking Method

Add the coriander powder, garlic cloves, chillies, coriander and mint leaves and tomatoes in a mixer. Grind the mixture until it becomes a thick paste. Once done, keep the paste aside.

Now, boil some oil in a pan (kadai) and add cumin seeds. As soon as the seeds start to crackle, pour the paste in the pan. Add red chilly powder, pavbhaji masala and salt to the chutney. Keep stirring while added and keep the flame to a minimum. Cover the pan and cook for 5 minutes. Remove the lid and stir for 5-10 minutes until the oil separates from the mixture and is visible on the top.

Voila! The chutney is ready.

Note: If you want to make it more tangy, you can try adding dry mango masala or chat masala.

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