Garlic is briefly cooked in hot oil to bring out its aroma and temper its heat for this Rajasthani chutney. The bold condiment is served alongside rice or on breads like paratha and roti. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
Ingredients
- 1⁄2 cup packed cilantro leaves
- 1⁄2 cup packed mint leaves
- 1 1⁄2 tbsp. coriander seeds
- 1 tsp. cayenne
- 1⁄2 tsp. sugar
- 12 cloves garlic, peeled
- 3 small red Thai chiles, stemmed
- 1 plum tomato, chopped
- Kosher salt, to taste
- 3 tbsp. water
- 2 tbsp. canola oil
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Instructions
Step 1
Purée cilantro and mint leaves, water, coriander seeds, cayenne, sugar, garlic, Thai chiles, tomato, and salt in a food processor until smooth. Heat oil in a 12" skillet over medium-high. Stir in chutney; cook 2 minutes, and let cool.
- Purée cilantro and mint leaves, water, coriander seeds, cayenne, sugar, garlic, Thai chiles, tomato, and salt in a food processor until smooth. Heat oil in a 12" skillet over medium-high. Stir in chutney; cook 2 minutes, and let cool.
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