BM# 63: Journey through the Cuisines
Week 2: Rajasthani Cuisine
Day 12: L for Lehsun Chutney
When I started researching for Journey through the Cuisines, the first step was to decide the 4 states I wanted to cook from. Then find the dishes in alphabetical order and the final step was to look for recipes from authentic sources. So I tried to cook from recipes that were posted by bloggers from respective states. Hence most of my Bengali dishes were from Bengali bloggers Sandeepa and Soma. I also tried to stick to the recipe as much as possible without many substitutions except for may be adjusting the ingredient quantities.
Even though I found quite a few different recipes for garlic chutney, this recipe made from a Rajasthani blogger, Shwetha Agrawal, sounded more authentic and that’s what I followed.
This chutney was quite strong the first time I tried it. It almost cleared up my sinuses instantly and I almost didn’t want to post it today. But after letting it sit in the fridge, it mellowed down and tasted spicy but not with a really strong garlic flavor. Apart from using as a spread, I also used it instead of ginger~garlic paste in some rice dishes and it tasted awesome.
Recipe from Merry Tummy:
Rajasthani Garlic Chutney
- 6 ~ 8 cloves Garlic
- 4 ~ 6 Chilies Dry Red
- 2 tsps Coriander seeds
- 1/4 cup Cilantro leaves, chopped
- 1 Tomato Large , chopped
- 1 tbsp Lemon juice
- To taste Salt
- 2 tbsps Mustard oil
- Soak red chilies and coriander seeds in warm water for at least 30 minutes. Drain and add to the blender along with garlic, lemon juice, salt, sugar, tomato and cilantro leaves.
- Grind to a smooth paste with little water. Do not add too much water, the water in tomato is usually enough to get a smooth paste.
- Heat the mustard oil in a small saucepan until hot. Turn off the heat and add the ground garlic mixture. Mix well and let cool. Store in an airtight container in the refrigerator for up to 10 days. Here I made some jowar (and atta) rotis and served the chutney with it.