Spicy Garlic Chutney

This curd based Rajasthani spicy garlic chutney is tangy and adds a little heat to your food. A must in every traditional thali.

Hello HTS Community

Here is the recipe for a spicy garlic chutney, that you can enjoy with rice, chapati or dal-bati. This is one of the traditional chutney recipes from Rajasthan, usually served at weddings. I served mine with dal-bati and churma. Simple recipe, can be made within 30 minutes.

If you like this recipe, you may also want to try some of my other Indian dishes like, Kheer (Indian rice pudding) , Korma Curry and Rajma (red kidney beans curry)

Ingredients you will need:

• Sabut Dhaniya (Coriander seeds)- 3 tablespoon
• Kali mirch (black peppercons)- 1 teaspoon
• Laung (cloves)- 6-7
• Dalchini (cinnamon)- 1.5 inch
• Hari Elaichi (Cardamom)- 5
• Ghee- 2+2 tablespoon
• Lehsun (Garlic)- 75g
• Adrak (Ginger)- 50g
• Hari mirch (Green chili)- 25g
• Dahi (Curd/Yogurt)- 2 cups (400g)
• Kashmiri mirch powder- 4 tablespoon
• Salt- 1 teaspoon or to taste
• Jeera (cumin seeds)- 1 teaspoon
• Karipatta (Curry leaves)- 6-7
• Lemon juice- 1 tablespoon

Steps to make spicy garlic chutney:

• Dry roast dhaniya, kali mirch, laung, dalchini and hari elaichi for 2 minutes on medium flame and set aside.
• In the same pan, heat 2 tablespoon of ghee and fry garlic, ginger for a minute on medium flame and then add green chilies. Fry for another 30 seconds. Keep aside to come to room temperature.
• Grind the dry ingredients into a coarse powder. In the same jar, make a coarse paste of garlic, ginger and green chilies. Add the spice powder and garlic paste to the curd at room temperature. Make sure to use fresh curd.
• Once combined properly, add salt and kashmiri chili powder to the curd and mix well.

• In a pan heat 2 tablespoons of ghee and add jeera and curry leaves. To this add the curd and lower the heat. Keep stirring continuously for about 10 minutes till the ghee separates and chutney thickens. Switch off the flame and add lemon juice.

*This chutney will keep good for 15 days when refrigerated.