Indian
Indian - Chutneys and Sides
Laal Maas
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 12 dried red chilies (Mathania or Byadgi)
- • 8 garlic cloves
- • 1 tsp cumin seeds
- • 1 tsp coriander seeds
- • 3/4 tsp salt
- • 4 tbsp mustard oil
- • 2 tbsp warm water
Preparation Steps
1
Phase 1
Deseed the dried red chilies and soak them in warm water for 30 minutes, then drain.
2
Phase 2
Coarsely grind the chilies with the garlic, cumin seeds, coriander seeds, salt, and 2 tablespoons of water into a thick, textured paste.
3
Phase 3
Transfer the chutney to a clean, dry glass jar.
4
Phase 4
Heat the mustard oil until it smokes, cool it slightly, then pour it over the chutney and stir well.
5
Phase 5
Rest the chutney for 1-2 days before serving so the flavours mellow and deepen.
6
Phase 6
Serve in small spoonfuls with bajra roti, dal, or any Rajasthani thali.