Every Rajasthani kitchen has a jar of this. It's a thick, brick-red paste of garlic and chilli, cooked briefly in mustard oil. A spoonful wakes up bajra roti, dal baati, kachori or plain khichdi.
The colour should come from the chilli, not from dye. Mathania red chilli powder is what gives the traditional version its deep red and honest heat.
Method
- 1
Grind the garlic, chilli powder, cumin, salt and lemon juice to a coarse paste, adding a little water.
- 2
Heat the mustard oil until it smokes, then lower the flame and let it cool for 30 seconds.
- 3
Add the hing, then the garlic paste. Cook on low heat, stirring, for 3–4 minutes until the oil starts to separate at the edges and the raw garlic smell has gone.
- 4
Cool completely and store in a clean, dry glass jar with a thin layer of oil on top.
Tips
- Keep the flame low once the paste goes in. Garlic and chilli burn quickly.
- Kept in the fridge with an oil layer on top and served with a dry spoon, it stays good for 2 weeks.
