Spicy and Tangy Rajasthani Chutney

To make Spicy and Tangy Rajasthani Chutney, start by cutting dried red chillies and removing the seeds. Whisk yogurt and water together, then mix in the chillies and salt, letting it rest for 30 minutes. After resting, blend the chillies with some of the yogurt mixture, coriander seeds, and garlic. In a pan, heat oil and fry sliced garlic and cumin seeds, then add curry leaves. Finally, combine the chilli paste with the yogurt mixture and cook until the oil separates.

No, traditional Rajasthani Chutney contains yogurt, which is a dairy product. However, you can make a vegan version by substituting yogurt with a plant-based yogurt alternative, ensuring it has a similar consistency and flavor.

If you don't have dried red chillies, you can substitute them with fresh red chillies or chili powder. Use about 1-2 fresh chillies or 1-2 teaspoons of chili powder, adjusting to your desired spice level.

Store any leftover Rajasthani Chutney in an airtight container in the refrigerator. It should last for about 5-7 days. For longer storage, consider freezing it in small portions, which can be thawed as needed.

Spicy and Tangy Rajasthani Chutney pairs excellently with daal, subzi, or even as a condiment for rice dishes and flatbreads like roti or paratha. It adds a flavorful kick to any meal!