Rajasthani Thakkali Chutney 😍 Travel-ku Perfect

Ingredients

• 2 medium Fresh Tomatoes (washed and diced into small pieces)
• 100 grams Garlic (peeled and minced)
• 2 teaspoons Cumin Seeds (toasted)
• 2 teaspoons Coriander Seeds (toasted)
• 10 sprigs Curry Leaves (fresh)
• 2 tablespoons Vegetable Oil (neutral oil)
• 2 teaspoons Salt (adjust to taste)
• 2 teaspoons Red Chili Powder (adjust heat level)
• 2 teaspoons Turmeric Powder (for color and flavor)

Instructions

1. Prepare Tomatoes

   Wash the tomatoes thoroughly, then dice them into small bite‑size pieces.

   Time: PT2M

2. Prep Garlic

   Peel the garlic cloves and mince them finely.

   Time: PT1M

3. Heat Oil

   Add 2 tbsp vegetable oil to the pan and heat over medium heat until shimmering.

   Time: PT1M

   Temperature: Medium

4. Temper Spices

   Add 2 tsp cumin seeds and 2 tsp coriander seeds; fry for about 30 seconds until aromatic.

   Time: PT30S

   Temperature: Medium

5. Add Curry Leaves

   Add the fresh curry leaves and stir for 10 seconds.

   Time: PT10S

   Temperature: Medium

6. Sauté Garlic

   Add the minced garlic and sauté until it turns golden brown, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Cook Tomatoes

   Add the diced tomatoes, stir, and cook for 2 minutes until they soften slightly.

   Time: PT2M

   Temperature: Medium

8. Low‑Flame Cover

   Cover the pan, reduce heat to low, and let the mixture cook for 1 minute.

   Time: PT1M

   Temperature: Low

9. Uncover and Finish Cooking

   Remove the lid and cook uncovered for another minute.

   Time: PT1M

   Temperature: Low

10. Add Seasonings

    Stir in 2 tsp salt, 2 tsp red chili powder, and 2 tsp turmeric powder. Mix well and cook for 1 minute.

    Time: PT1M

    Temperature: Low

11. Finish

    Turn off the heat and let the chutney sit for a minute to let flavors meld, then serve.

    Time: PT1M

Nutrition Facts

Calories

90

Protein

2 g

Carbohydrates

8 g

Fat

5 g

Fiber

2 g