Chutney, an inevitable part of spicy Rajasthan meal, is considered an offshoot of Anglo-Indian cuisine, a cuisine that is believed to have developed in India during British rule. The history of this delicious relish, however, dates back to 500 BC when there weren’t many methods of food preservation. Yes, these chutneys contain natural preservative qualities that make them ideal for the lifestyle in the desert state Rajasthan. In any case, these quick-to-make, piquant, tangy and spicy chutneys are the life of Rajasthani cuisine.
- Rajasthani Tomato Relish (or Tamatar Masala)
This traditional Rajasthani tomato chutney is one of the best relishes to be served with hot stuffed parathas; it is tangy, juicy, and full of the nicest aromatics. To make this finger-licking chutney, one would need few juicy tomatoes, onion, garlic, red chili powder, turmeric powder, coriander powder, salt, garam masala powder (aromatic herbs and spices), oil, and mustard seeds, and some sweetening agent like honey or brown sugar. To make this chutney, it is important to use heavy-bottom pan since no water shall be used in the cooking to increase the shelf life of the recipe. The cooking time this chutney needs is 15 to 20 minutes, so it’s imperative to keep the flame on low all the time. When the chutney is perfectly cooked, the oil will separate itself from the cooked relish; allow it to cool down a bit before serving. Tamatar masala is a great taste enhancer and works equally well with western foodstuff like sandwich and sausage as with the traditional Rajasthani snacks.
- Kachri Ki Chutney
The ecosystem of Rajasthan has gifted this desert state with some exclusive gifts like Ker (a kind of berry), sangria, and Kachri. Kachri is a wild cucumber that grows in abundance in the desert areas. They are way smaller than their cultivated counterparts but have a similar bitter taste, which when cooked gives a pleasant sour taste on tongue, with a grassy fresh aroma. To make a traditional Rajasthani Kachri ki chutney, the wild cucumbers are blended with fresh green chilies and garlic cloves. Once that’s done, the paste is cooked with, chopped onions, red chili powder, turmeric powder, salt, fennel seeds, and curd in sizzling mustard oil. Alike Tamatar masala Kachri chutney too is cooked on low flames and is served when cold with hot parathas or even usual flat breads.
- Lehsun Chutney
Despite all the acclamation, it is extremely easy to make this famed Rajasthani lehsun ki chutney. Unlike the previous two relishes, lehsun chutney isn’t cooked on stove rather it served fresh only with a tinge of heated mustard oil. To make mouthwatering chutney, red chilies are soaked in water for few hours to make the only diluting agent in the chutney. Once soaked, the chilies are deseeded and are blended with garlic cloves to make a slightly granulated paste. The paste is then mixed with lime juice, roasted cumin powder, and salt, to give all the essential tastes to the chutney. The chutney can be served as it is but it tastes better when treated with sizzling mustard oil that gives the traditional lehsun ki chutney an evident strong aroma, which makes it taste all the better. Conventionally, lehsun ki chutney forms an inseparable part of the signature Rajasthani meal Dal Bati Churma, but this lip-smacking relish can be enjoying as a dip with any of the savory snacks like Parathas, pakora, momos, or even aloo-tikkis. This garlic dip also tastes great with Dosas, Idlis, crackers, bread, and tacos.