Ingredients with Measurements:
- 1 cup kachri (dried melon seeds)
- 4-5 green chillies, chopped
- 1 small onion, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 2 tbsp lemon juice
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Soak kachri in water for 30 minutes.
2. Drain the water and grind the kachri in a blender or food processor until it becomes a fine powder.
3. Add chopped green chillies, onion, coriander leaves, cumin seeds, salt, black pepper, sugar, lemon juice, and water to the blender.
4. Blend all the ingredients until they form a smooth paste.
5. Taste and adjust seasoning as needed.
6. Transfer the chutney to a serving bowl.
Time:
Preparation time: 40 minutes
Cooking time: 0 minutes
Temperature:
No temperature required.
Serving size:
This recipe makes about 1 cup of chutney, serving size is 2 tablespoons.
Nutritional information:
Calories: 25
Fat: 1g
Carbohydrates: 5g
Protein: 1g
Fiber: 1g
Sodium: 120mg
Substitutions for ingredients:
- Kachri can be substituted with dried pumpkin seeds or sunflower seeds.
- Green chillies can be substituted with jalapenos or serrano peppers.
- Onion can be substituted with shallots or scallions.
- Coriander leaves can be substituted with mint leaves or parsley.
Variations:
- Add 1/2 cup of yogurt to make a creamy version of the chutney.
- Add 1/2 tsp of ginger paste for an extra kick of flavor.
- Add 1/4 cup of grated coconut for a tropical twist.
Tips and tricks:
- Soaking kachri in water makes it easier to grind into a fine powder.
- Adjust the amount of green chillies according to your spice tolerance.
- Use fresh coriander leaves for the best flavor.
- Store the chutney in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the chutney in a small bowl with a spoon. Garnish with a sprig of fresh coriander leaves.
Garnishes:
Fresh coriander leaves or chopped green chillies.
Pairings:
This chutney pairs well with Indian snacks such as samosas, pakoras, and kebabs.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
If the chutney is too thick, add more water. If it is too thin, add more kachri powder.
Food safety advice:
Make sure to wash all the vegetables before using them.
Food history:
Kachri and green chilli chutney is a popular condiment in Indian cuisine. It is often served with snacks and appetizers.
Flavor profiles:
This chutney is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a condiment with Indian snacks or as a dip with vegetables.
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Region: Indian