Chutney is commonly served at every meal in the Indian state of Rajasthan. This recipe from Heifer project participant Bhuddhi Devi can be used as a dipping sauce for chappatis, an unleavened Indian flatbread, for breakfast. Or it can be mixed in to flavor cooked vegetables. Mathania chilis are a regional specialty that grow properly only in Rajasthan's arid soil. You can buy dried mathania chilis online.
3 red mathania chilis
5 cloves of garlic
enough water to make a paste
Simply blend all ingredients together until they reach the desired consistency. Buddhi Devis makes her chutney using a pestle-like tool called a sil to grind the ingredients together on a stone slab called a batta. (Pro-tip: a food processor works just as well.)
Making this delicious chutney is the least of Buddhi Devi's many talents. Once a shy and solitary young wife who rarely left home, Buddhi Devi honed her leadership, business and agricultural skills by working with Heifer India. A successful grower of goats and vegetables, Buddhi Devi now oversees a lucrative market that caters to customers both nearby and far away. You can read about Buddhi Devi's remarkable transformation in the Fall 2017 issue of World Ark magazine.