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Also known as: Mathania Mirch, Rajasthani Red Chili, Marwar Chili, Mathania Lal Mirch
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Succulent mutton chunks marinated in a fiery blend of Mathania red chilies, garlic, and ghee, then grilled to smoky perfection. A rustic and robust kebab straight from the royal kitchens of Rajasthan, delivering an unforgettable punch of flavor.
A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
When stored in an airtight container in a cool, dark place, whole dried Mathania chilies can last for 12-18 months. The powder form typically retains peak flavor for 6-9 months.
While both provide a vibrant red color, Mathania chilies are significantly hotter and have a more distinct, pungent aroma compared to the milder Kashmiri variety.
Authentic Mathania chilies are long, have a deep maroon-red color, and a slightly wrinkled skin. They are famous for their sharp, lingering heat and unique smoky flavor.
A mix of Kashmiri chili (for color) and Guntur or Bird's Eye chili (for heat) is the best substitute if Mathania chilies are unavailable.
Yes, you can freeze both the whole dried pods and the paste. Freezing helps preserve the volatile oils and the vibrant red pigment for a longer duration.
It is the star ingredient in traditional Rajasthani dishes like Laal Maas and Ker Sangri, providing the characteristic heat and color.
De-stem the chilies, optionally remove seeds to control heat, soak in hot water until soft, and then grind with a little water or oil.
Due to their high heat level, excessive consumption can cause gastrointestinal irritation or heartburn in sensitive individuals.
Mathania Red Chili is a versatile ingredient found in cuisines around the world. With 415.9 calories per 100g and 13.5 grams of protein, it's a nutritious addition to many dishes.
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