Rajasthani garlic chutney (Lehsum ki chutney)

The Heart of Rajasthani cuisine is the Mathania chilli. It is also called "Laal Badshah" or "Red emperor" and is used exclusively in the cuisine. The chilliis characterised by its balance of heat and sweet-smokiness. The colour is also beautiful, a deep maroon that maintains its hue even after cooking.

This is a lovely and pungent chutney. The chillies add the smokiness, and the garlic adds a deep pungency that makes this chutney pop. The colour is beautiful. This chutney is versatile. I used it with Indonesian-style spiced corn fritters.

Chutney is a compendium of recipes from across India. This is a new cookbook in my collection, and I am loving it. It is an in-depth work on the beauty of chutneys from across India, their recipes, their stories and most importantly, their cultural significance. It is a massive tome that establishes Chef Rushina Munshaw-Ghildiyal as the leading authority on the topic. This is a must-have book for those who love a world of flavour and spice.

Ingredients:

10-12 dried mathania chillies

1/2 cup water

1 cup garlic

1/4 cup oil

1 teaspoon cumin seeds

1/2 cup yoghurt, whisked smooth

Salt, to taste

Heat the water and soak the chillies in it for at least 30 minutes, until they soften. You will need to turn them to get them to soften evenly. Drain the water.

Add the soft chillies, garlic, and oil to a small blender and puree until very smooth. Set aside.

Heat the oil in a pot and add the cumin; sauté for 30 seconds, until it turns a shade darker. Add the chilli paste and fry for about 15-20 minutes, until the paste thickens and small bubbles of oil appear on the surface.

Add the yoghurt and cook for another 15 minutes, stirring the yoghurt in. Again, cook until the chutney thickens and the oil begins to pool along the sides.

Serve at room temperature, garnished with a chilli.