Kachri Ki Chutney

Name: Kachri Ki Chutney
Prep time: 15 min
Yield: 2-3 servings
Ingredients: 2 tablespoons kachri powder; 1 cup Cilantro, chopped; 2 tablespoons Mint, chopped; 2 tablespoons Yogurt; 1 teaspoon Cumin, seeds; 1 teaspoon red chili powder; 1 teaspoon Amchur Powder; 1 teaspoon salt; 2 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 1 tablespoon lemon juice; 2 tablespoons water

Veg Vegan

A pungent, dark-brown dry chutney ground from sun-dried kachri (wild cucumber) with dried red chillies, cumin, and salt — a distinctly Haryanvi and Rajasthani condiment that intensifies the fermented-sour wildness of the kachri into a potent table accent. A small smear transforms any bland roti meal.

Cuisines

Rajasthani Haryanvi Jharkhand Marwari

Best for

Lunch Dinner

Recipe

Prep: 15 min 2-3 servings

Ingredients

	2 tablespoons	Kachri powder
	1 cup	Cilantro , chopped
	2 tablespoons	Mint , chopped
	2 tablespoons	Yogurt
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Amchur Powder
	1 teaspoon	Salt
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	1 tablespoon	Lemon juice
	2 tablespoons	Water

Instructions

1 Roughly chop the fresh coriander leaves and mint leaves.
2 Peel and roughly chop the ginger and garlic.
3 In a blender, add kachri powder, coriander leaves, mint leaves, yogurt, cumin seeds, red chili powder, amchur powder, salt, garlic, ginger, lemon juice, and water.
4 Blend all the ingredients into a smooth paste. Add more water if needed to achieve desired consistency.
5 Taste and adjust salt and lemon juice as required.
6 Transfer the chutney to a serving bowl.

Tips

Kachri powder can be substituted with raw mango powder if unavailable. Adjust the spice level by varying the amount of red chili powder.