Rajasthani Dungri Tadka Chutney
A fiery, aromatic Rajasthani chutney made with onions and bold spices, finished with a sizzling tadka of mustard oil and whole spices.
Equipment
Ingredients
Ingredients
onion (chopped)
3 pcs
garlic (minced)
4 cloves
green chili (chopped)
3 pcs
coriander leaves (chopped)
1 bunch
mustard oil (liquid)
45 ml
cumin seeds (whole)
5 ml
mustard seeds (whole)
5 ml
asafoetida (powder)
1 ml
salt (fine)
5 ml
Instructions
Prepare vegetables
Finely chop onions, garlic, green chilies and coriander leaves.
Heat mustard oil
Heat mustard oil in a pan until it starts to smoke slightly.
Temper spices
Add cumin seeds, mustard seeds and asafoetida to hot oil. Let them splutter.
Sauté onions
Add chopped onions to the tempered spices and sauté until golden brown.
Add garlic and chili
Add minced garlic and chopped green chilies. Cook for 2 minutes.
Finish chutney
Add salt and chopped coriander leaves. Mix well and turn off heat.
Serve
Transfer to serving bowl. Serve hot with roti, paratha or rice.
Original recipe
Storage
Best consumed fresh. Store in an airtight container in the refrigerator.
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