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Dry jeera chutney
Coarse dry cumin and chilli chutney powder. Makes ¼ cup
A dry, coarse chutney powder of ground cumin, chilli, salt and asafoetida, with a few drops of lemon and oil and some fresh coriander, air-dried for a few days. Sprinkle a pinch over khichdi, dahi, chaat, bhel or buttered toast. Kept airtight, it lasts for weeks.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/5 doneStep 1: Grind 2 tsp cumin seeds, 1 ½ tsp salt and ¼ tsp asafoetida together in a spice grinder or mortar.
Step 2: Add 4 ½ tsp coarse red chilli powder and grind again, coarsely.
Step 3: Add 1 dash lemon juice, 1 dash oil and 1 tbsp fresh coriander and mix with your fingertips.
Step 4: Spread the chutney on a plate and leave it to air-dry for 2–3 days, stirring once a day.
Step 5: When it's completely dry, after about 3 days, store it in an airtight container.
Nutrition per serving
- Calories
- 5 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dry jeera chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of asafoetida?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
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