Rajasthani Garlic Chutney

In a dry pan over medium heat, toast the coriander seeds and cumin seeds for 1-2 minutes until fragrant. Be careful not to burn them.

Transfer the toasted coriander and cumin seeds to a mortar and pestle or a spice grinder. Grind them into a coarse powder.

In a blender or food processor, combine the peeled garlic cloves, ground coriander and cumin, red chili powder, amchur powder, and salt. Add about half of the water.

Blend the mixture until a smooth or slightly coarse paste forms. Add more water, a tablespoon at a time, as needed to achieve your desired consistency. Avoid making it too watery.

Heat the ghee in a small pan over medium heat until it melts and is hot.

Carefully pour the prepared garlic chutney paste into the hot ghee. Stir well to combine.

Cook the chutney for about 5-7 minutes, stirring occasionally, until the raw smell of garlic disappears and the chutney thickens slightly. Do not overcook.

Remove the chutney from the heat and let it cool down. Serve the Rajasthani Garlic Chutney as a condiment with Indian meals like roti, paratha, or rice dishes.