Fiery, garlicky and lipsmackingly delicious, Rajasthani Garlic Chutney goes perfectly with a variety of curries, rice dishes and parathay.
I have had a fondness for garlic and ginger from a surprisingly young age. As a young child, anything garlicky or gingery would get me salivating and now as an adult, I’m even fonder of any savoury dish with these two ingredients in abundance.
Back in the ’90s, there used to be a pickle shop in Lahore called “Achaar Ghar” that stocked an amazing variety of pickles, from the regular types to the more unusual ones. I particularly remember their garlic pickle and the ginger pickle – both so good. It was said that the shop was owned by Pakistani actress Shehnaz Sheikh’s Dad and he made all the pickles himself. I do wish the shop was still around as the pickles it stocked tasted superb.
So thanks to Achaar Ghar, I was first introduced to the idea of condiments made entirely out of garlic and ginger. When I saw a photo of Rajasthani Garlic Chutney on Pinterest, I just knew this was going to be fabulous and I had to try it.
The first time I made Rajasthani Garlic Chutney, I had my family members coming to the kitchen one by one to find out exactly what was being cooked as the whole house smelled fantastic. This yummy and beautiful looking chutney is now a regular feature on our dining table at family meals.
As exotic as this Rajasthani Garlic Chutney sounds, it is surprisingly easy to make with pretty simple ingredients. Kashmiri red chilli powder can be substituted with regular red chilli powder but the finished chutney might not be as vibrantly fiery red. The original recipe can be found here.
Rajasthani Garlic Chutney
Recipe Type: Condiment Author: Alice In Eatland
Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
Vibrantly red with a spicy garlicky kick, Rajasthani Garlic Chutney is perfect enjoyed with all types of curries, rice and parathay!
- 2 whole garlic bulbs
- 1/4 cup oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 – 1/2 teaspoon red chilli powder
- 1/4 – 1/2 teaspoon Kashmiri red chilli powder
- 2 teaspoons coriander powder
- 1/2 teaspoon salt or to taste
- 1 cup water
- Separate the garlic cloves and then peel and rinse them.
- Pound garlic cloves in a mortar and pestle or process in the bowl of a small food processor until finely minced.
- Heat oil, add the cumin.
When it changes colour and smells fragrant, remove pan from heat and add the turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, salt and garlic.
- Return pan to heat, stir a few seconds to mix and add water.
- Let cook on medium heat, stirring occasionally until the mixture reduces to a thickish consistency and the oil separates and appears on the surface of the chutney.
- Remove from heat, cool to room temperature and store airtight in the fridge.