2 tbsp (30 g) 1 oz Kachri, ground
Vegetable oil for frying
1 tsp (2 g) Cumin (jeera) seeds, powdered
100 g (3 1/2 oz) Garlic (lasan), ground
1 Onion, medium-sized, chopped
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Dry red chillies (sookhi hi mirch), ground
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
Vegetable oil for frying
1 tsp (2 g) Cumin (jeera) seeds, powdered
100 g (3 1/2 oz) Garlic (lasan), ground
1 Onion, medium-sized, chopped
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Dry red chillies (sookhi hi mirch), ground
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
Salt to taste
method
1. Heat 1 tsp oil in a pan; add cumin seeds and garlic. Saute for a few seconds.
2. Add onion and fry till it browns.
3. Add the remaining ingredients and cook on low heat till the oil separates. Store in an airtight jar. If refrigerated this chutney will stay for a month.
2. Add onion and fry till it browns.
3. Add the remaining ingredients and cook on low heat till the oil separates. Store in an airtight jar. If refrigerated this chutney will stay for a month.
serving amount
serves: 4 - 5
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