Hello, I am Joana. Today, I’m gonna show you how to make rajasthan ki tomato dry red chilli garlic chutney recipe recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rajasthan ki Tomato Dry Red Chilli Garlic Chutney Recipe Recipe
Rajasthan ki Tomato Dry Red Chilli Garlic Chutney Recipe is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Rajasthan ki Tomato Dry Red Chilli Garlic Chutney Recipe is something which I’ve loved my whole life. They’re fine and they look fantastic.
To bewith this particular recipe, we have to first prepare a few components. You can cook rajasthan ki tomato dry red chilli garlic chutney recipe using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Rajasthan ki Tomato Dry Red Chilli Garlic Chutney Recipe:
- Get 3 Tomato
- Get 25 Garlic buds
- Get 15 Dry Red chilli
- Get 6-7 Kashmiri red chilli
- Get to taste Salt
- Prepare 1/2 tsp Hing/asafoetida
- Make ready 1 tsp Vinegar
- Get 5 tbsp Oil
- Prepare 1 tsp Jeera /cumin seeds
- Take 1/2 tsp Kalonji (onion seeds)
Instructions to make Rajasthan ki Tomato Dry Red Chilli Garlic Chutney Recipe:
- Heat a pan and add 1 cup wate. Now add chilli and cook 5 min on medium flame.
- Cut tomatoes. After 5 min turn off the flame. Now let the chilli cool down
- Grind after cooling and add garlic. Similarly, we will grind tomatoes as well.
- Heat a pan and add jeera,kalonji and hing and fry few seconds
- Now add garlic chilli paste and fry 5 to 6 min on low flame
- Now add tomato paste and mix well and add salt.
- Cover and cook 5 min on low flame. After 5 min mix well and again cover and cook 5 min
- Now cook the chutney on medium heat while stirring for 10 minutes. After 10 min turn off flame and add vinegar and mix well.
- Ready to serve paratha, puri and rice and store 1 month in freeze.
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