Fiery Rajasthani Garlic Chutney: A Punchy Condiment
Details
A bold and zesty dry garlic chutney that packs a powerful punch, ready to elevate any Indian dish!
Ingredients
Instructions
Soak The Dried Red Chilies In Warm Water
Soak the dried red chilies in warm water for about 20-30 minutes, or until softened. Drain them completely. (Alternatively, if you prefer a very dry chutney and have a powerful grinder, you can skip soaking and dry roast them lightly before grinding.)
Combine The Softened Red Chilies
In a dry grinder or a mortar and pestle, combine the softened red chilies, peeled garlic cloves, cumin seeds, asafoetida, and salt.
Add 1-2 Tablespoons Of Water
Grind everything to a coarse or fine paste, according to your preference. If the mixture is too dry to grind, add 1-2 tablespoons of water, a little at a time, until you reach the desired consistency. Avoid adding too much water, as this is typically a dry or thick chutney.
Taste And Adjust Salt Or Chilies
Taste and adjust salt or chilies if needed.
Transfer The Chutney To An Airtight Container
It can be stored in the refrigerator for up to a week. For longer storage, freeze it.
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