Rajasthani Lahsun Lal Mirch ki Chutney is made by roasting garlic and dried red chilies until golden brown, then grinding them with roasted cumin seeds, mustard seeds, and salt into a smooth paste. Optionally, temper with mustard seeds in hot oil for added flavor. This spicy condiment complements Indian dishes like dal and rice perfectly.
Ingredients:
- Garlic: 1 cup, peeled and roughly chopped
- Dried Red Chilies: 10-12 (adjust based on your spice preference)
- Salt: 1 teaspoon (adjust to taste)
- Cumin Seeds: 1 teaspoon
- Mustard Seeds: 1/2 teaspoon
- Asafoetida (Hing): a pinch
- Oil: 2-3 tablespoons
- Water: as needed
- Lemon Juice: 1 tablespoon (optional, for tanginess)
Instructions:
- Prepare the Ingredients:
- Peel and roughly chop the garlic cloves.
- Deseed the dried red chilies if you prefer a milder chutney or leave them whole for more heat.
- Roasting the Garlic and Chilies:
- Heat a pan or skillet over medium heat.
- Add 1-2 tablespoons of oil and let it heat up.
- Add the chopped garlic and dried red chilies.
- Roast them on medium-low heat until the garlic turns golden brown and the chilies become slightly charred. Stir frequently to ensure even cooking and to prevent burning.
- Preparing the Spice Mix:
- Once roasted, remove the garlic and chilies from the pan and let them cool slightly.
- In the same pan, add the cumin seeds and mustard seeds. Roast them until they start to splutter.
- Turn off the heat and add a pinch of asafoetida (hing). Mix well and let the spices cool.
- Grinding the Chutney:
- In a blender or food processor, first grind the roasted garlic and chilies into a coarse paste.
- Then, add the roasted cumin seeds, mustard seeds, and asafoetida. Add salt to taste.
- Blend everything together until you get a smooth paste. If the mixture is too dry, you can add a little water (a tablespoon at a time) to help with grinding.
- Finishing Touches:
- Once blended to your desired consistency, transfer the chutney to a bowl.
- Optionally, add a tablespoon of lemon juice for tanginess and mix well.
- Tempering (Optional):
- In a small pan, heat 1 tablespoon of oil.
- Add a pinch of mustard seeds and let them splutter.
- Pour this tempering over the chutney and mix well. This step is optional but adds a nice flavor.
- Serving:
- Rajasthani Lahsun Lal Mirch ki Chutney is ready to serve! It goes well with various Indian dishes like dal, rice, roti, or as a condiment with snacks.
Tips:
- Adjust the amount of red chilies according to your spice tolerance. You can also use a combination of spicy and mild chilies for a balanced heat.
- Store the chutney in an airtight container in the refrigerator. It stays fresh for up to a week.
- You can customize this recipe by adding a pinch of sugar for a subtle sweetness or by including roasted peanuts for added texture.
Enjoy your homemade Rajasthani Lahsun Lal Mirch ki Chutney with your favorite meals!