Kachri Ki Chutney

Kachri Ki Chutney

Kachri Ki Chutney

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 fresh coriander leaves
2 tablespoons mint leaves
2 tablespoons yogurt
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon amchur (dry mango) powder
1 teaspoon salt
2 cloves garlic
1 inch ginger
1 tablespoon lemon juice
2 tablespoons water

Instructions

  1. 1 Roughly chop the fresh coriander leaves and mint leaves.
  2. 2 Peel and roughly chop the ginger and garlic.
  3. 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. 4 Blend all the ingredients into a smooth paste. Add more water if needed to achieve desired consistency.
  5. 5 Taste and adjust salt and lemon juice as required.
  6. 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.