A flavorful and spicy chutney from Rajasthan, perfect to accompany daal or subzi.
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Cut the dried red chillies into small pieces and mix them to remove the seeds (throw away seeds).
Whisk yogurt and water together. Add the red chilli pieces and salt, mix well, cover, and let it rest for 30 minutes.
After 30 minutes, mix the chilli mixture again. The yogurt mixture should be thick.
Remove the chillies from yogurt mixture and reserve yogurt mixture for later use . Put chillies in a blender, adding a little yogurt mixture. Add coriander seeds and blend.
Add garlic cloves to the blender and blend again.
Heat oil in a pan and add sliced garlic and cumin seeds. Fry for a minute, then add curry leaves.
Add the chilli paste to the pan and fry, adding the yogurt mixture gradually until fully combined.
Continue cooking until the oil separates from the water.
Ensure the yogurt mixture is thick before blending for a better texture.
Adjust the number of chillies based on your spice preference.
What is the cooking process for making 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.
Is Rajasthani Chutney suitable for vegan diets?
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.
What can I substitute for dried red chillies in Rajasthani Chutney?
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.
How should I store leftover Spicy and Tangy Rajasthani Chutney?
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.
What dishes pair well with Spicy and Tangy Rajasthani Chutney?
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!
