Jeera Chutney Recipe

Refreshing and packed with appetizing flavours, chutney is a popular accompaniment in Indian cuisines and Indian subcontinent just like pickles. Prepared with wide variety of ingredients and spices including mint leaves, coriander leaves, tomato, coconut, peanuts, onions, yogurt, lemon, garlic, ginger, salt, cumin, red chilli, tamarind and list goes on varying with region and culture. India is known to have a wide variety of chutneys that are made with local fruits, vegetables and a combination of spices and herbs, each one with some health benefits in tow. Grinded or pounded to paste consistency, it enhance flavours of meal, make more delicious and palatable. Always eaten as a fresh preparation, today our focus remains on chutney with cumin as its star ingredient.

Ingredients

• 1tbsp Cee Pee Cumin seeds/Whole Jeera
• 2-3 Red Chillies
• 1 big Onion, finely chopped
• 2 Garlic Cloves, crushed
• 1 lemon sized Tamarind
• 2-3 tbsp Sesame Oil
• ½ tsp Cee Pee Black Mustard Seeds
• 10-15 Curry Leaves
• Salt to taste

Method

1. Begin with grinding red chillies, tamarind and jeera to a consistency of fine paste.
2. In a pan, heat some oil and when it is hot add mustard seeds. When seeds start to splutter, add chopped onions, garlic and curry leaves.
3. Now put in the jeera paste along with some water. Let the mixture come to a boil and simmer it for 2-3 minutes on low flame.
4. When consistency is not too runny and not too thick, turn of the heat and enjoy the chutney with all your meals.

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