I like to make recipe at home. I like to share recipes with my friends. I am a young Indian writer. I like to write poems and stories.
Did you go to a famous Rajasthani restaurant and see the red chutney in a small bowl next to the dish? Or even went to Rajasthan itself and ate the famous salted garlic chutney there.
Say various parota or bread Rajasthani people can eat all their food with this garlic chutney. And you must have tried it at some point to know the recipe. But after giving a lot of effort and did not get to know the end? Don't be sad friends. To meet your grief, I am sharing the famous Rajasthani Garlic Chutney recipe.
|Prep time||Cook time||Ready in||Yields|
- 1 teaspoon cumin
- 1 teaspoon garlic, chopped
- 6 dried chilli
- 2 teaspoons red chilli powder
- salt as needed
- water as needed
- mustard oil as needed
- 1 teaspoon mustard seeds
- First, peel the garlic cloves. Then mix garlic, dried chilli, red chilli powder, a little cumin, salt and water together and blend well.
- Then heat the oil in a pan. When the oil is hot, add a little mustard seeds and fry. Then when the fork starts to crack, stir in the garlic paste with a little water over medium heat until the raw smell of garlic disappears.
- When you start to release oil from all that, you will understand that your pickled garlic sauce is ready.
- If you keep it in an airtight jar and keep it in the fridge, it will stay effortless for two weeks.
- You can eat with parotta even with dal-rice in Bengali food.