Millet Bread and ChutneyImage Credit source: passionate_homechef
In the winter season, millet not only warms your body from within but also gives strength, because it is a good source of protein. Apart from this, millet also contains many other nutrients, hence in winter people include things like millet roti, millet laddu, khichdi, porridge etc. in their diet. Although any vegetable can be eaten with millet roti, but its combination with chutney looks very tasty. In Rajasthan, red colored chutney is served with millet roti, which has been made in the traditional way for a long time. This winter you can also try this chutney with millet roti.
The chutney that is served with millet roti is made with garlic, but this red chutney made in Rajasthan is made in a slightly different way from the normal garlic chutney. For this reason, its taste will also be quite different to you. So let’s see the recipe.
Ingredients for making chutney
You will need 1 cup garlic cloves, 2 onions, 9-10 whole red chillies or take as spicy as you like. 1 tomato, half teaspoon coriander powder and salt as per taste. Apart from this, for tempering, 2 spoons of oil or pure desi ghee, 1 spoon of mustard seeds, half spoon of cumin, a pinch of asafoetida and butter milk.
soak peppers
First of all, soak red chillies in buttermilk for a few hours. The specialty of Rajasthani chutney is that it is made with buttermilk.
How to make garlic chutney?
When the dry red chillies absorb the buttermilk well, grind garlic, salt and tomatoes along with it. If you want, you can also skip tomatoes. If all these things seem a little dry then use buttermilk instead of water. This helps in balancing the spiciness of chilli. If you want the traditional taste of chutney then it is better to grind it on a mortar instead of using a grinder.
tadka in chutney
Heat desi ghee or mustard oil in a pan and first add cumin seeds and fry. Then crackle mustard seeds and then add asafoetida. Now add the chutney that you have grinded and also add coriander powder and fry it for some time. In this way your Rajasthani garlic chutney is ready. The tempering of desi ghee gives a unique touch to this chutney. Serve with hot bajra roti.