When I saw a picture of this Rajasthani Garlic Chutney on pinterest, I had pinned it to my 'must try out' board, and unlike many dishes that are still waiting on the list, this one got done the very next week itself
For tempering. Switch off before the jaggery juice becomes dry. Close the pan and cook the pacchadi over low flame for 5-7 minutes or till the time the mango resembles a pulp
There are a few different ways of making it, this is the Bombay Sandwich style Chutney. RecipeYields about 11/2 cupsIngredients2 bunches Coriander (washed and roots trimmed off)1 onion - chopped5 cm piece Ginger - chopped2 Garlic cloves2 tsp Roasted cumin seeds - finely ground2 tbsp dry roasted Peanuts2 small Green chilli (use one if you dont want it too hot)Juice of 2 lemonsSalt to tasteMethodPut all the ingredients in a mini food processor and give it a good whiz till a smooth paste is formed
Let it mature for a week then start using,can be used immediately but can taste slightly bitter now and after a week it will taste better as lemon absorb the flavours
Mix salt ,soda and set aside in a warm place for overnight for fermenting. 2 cups Rice1 cup Urad Daal (white)1 1/2 tblsp SaltA pinch of Baking SodaOil for greasing. soak the daal & rice for 4-5 hours
Chutney Chicken Curry this is a very simple and one pot chicken curry. In a pressure cooker, add oil, when its hot, add washed chicken, turmeric and salt, fry for 3 to 4 minutes. Close the lid and cook for 2 whistle (1 in high flame and 1 in low flame)
The instant gongura chutney which I made here is directly added after washing without drying the leaves and cannot be stored for more than three to four days as it is made by adding onion and tomato and it gives an amazing taste…
Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat. Cook on high for 3 mins. Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Add 1/3 cup water for a smooth flowing consistency. Heat a tbsp of oil in a pan, add the ground paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. You can use up to 6 red chilies for a fiery chutney. I used 3 red chilies for a medium spiced chutney. Red chilies - 3-4, tear, de-seed and soak in 1/2 cup warm water for 15-20 mins
Transfer to a mixer and blend the contents to form a smooth paste without adding any water. While you can make a straight forward Imli (Tamarind) Chutney, the addition of dates not only adds to the taste quotient but makes it more healthy too as dates have immense health benefits
