Rajasthani Lehsun Lal Mirch Ki Chutney

Name: Rajasthani Lehsun Lal Mirch Ki Chutney
Prep time: 160 min
Cook time: 5 min
Total time: 165 min
Yield: 4 servings
Ingredients: 6 pc Chili pepper; 250 ml Buttermilk; Cumin seeds; Salt to taste; Cilantro to taste; 10 clove Garlic; 1 tbsp Ghee; Mustard seeds; Fennel seeds

by Shivangi Dubey@cookwithshivangi_

A garlic and red chilli chutney from Rajasthan, soaked in buttermilk, pounded in a mortar and finished with a ghee tadka.

Open in Guston

2 h 45 min
2 h 45 min total
4 servings
Easy difficulty

Nutritionper serving

1 serving ≈ 143 g

109 kcal
Protein: 3.8 g, 13% of calories
Fat: 5.9 g, 46% of calories
Carbs: 11.6 g, 40% of calories

Estimated from the ingredients.

Indian

Spicy

Weekend Project

Cookware

Mortar and pestle
Frying pan

Contains

Dairy

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps5

Step 1. Soak the chillies
Soak Kashmiri red chillies in for 2-3 hours.
The traditional recipe uses mathaniya chillies.
Chili pepper
Step 2. Pound chillies with spices
In a mortar and pestle, pound the soaked chillies with some jeera, and dhaniya (or mint).
Mint can be used instead of dhaniya.
Chili pepperCumin seedsCilantro
Step 3. Add garlic and pound
Add pods and pound again. If the chutney seems dry, keep adding the while pounding.
Step 4. Prepare the tadka
Prepare a tadka of (or oil) and add jeera, mustard and saunf, followed by chopped .
Oil can be used instead of ghee.
Cumin seedsMustard seedsFennel seeds
Step 5. Mix in the chutney
Add the prepared chutney to the tadka and mix it for a few minutes.