LAHSUN KACHRI CHUTNEY, recipe of how to make garlic chutney with small gourd - Pickle and sauces - Chutney - Foodfied

LAHSUN KACHRI CHUTNEY, recipe of how to make garlic chutney with small gourd

by Ritu Sharma 2017-08-25

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Preparation time -10minutes

Cooking time -10-15 minutes

Cuisine –Rajasthani

Dish –side dish

Main ingredients –garlic, kachri(wild musk melon/small gourd), fresh red chilies

Step by step recipe of kachri lahsun ki chutney –a blend of kachri, fresh red chilies and garlic. This is tempered in oil and cumin. This is a former Rajasthani cuisine recipe, which we usually serve with bajre ki roti or with chapatti and dal or even with the aloo ka parantha.

Kachri is also known as small gourd or wild musk melon, in Marathi –shinde, in Konkani –chibdin, and in Hindi/Guajarati/Rajasthani it is known as kachari.

This is a very simple and easy to make recipe, it uses just 3 main ingredients and 3 common ingredients.

It goes very well with bajre ki roti which is also a Rajasthani cuisine recipe. But people in Rajasthan, they enjoy this chutney with their anytime meal.

Other chutney recipes are –

Lahsun ki chutney

Pudina tamatar ki chutney

Dry coconut chutney

Coconut chutney

Hare dhaniya ki chutney

Saunth chutney

Peanut chutney

Ingredients for kachri lahsun ki chutney –

  1. Kachri -6-7 small
  2. Garlic cloves -1/2 cup or 30-40 in numbers
  3. Fresh red chilies -8-10 no’s
  4.  Oil -3 tbsp
  5. Cumin seeds -1 tsp
  6. Salt to taste

How to make it –

  1. Peel the kachri and cut.
  2. Take the kachri, garlic, red chili and salt in a blender jar and make smooth paste by adding little water.
  3. Heat oil in a pan and temper with cumin seeds.
  4. Now add the ground paste in it.
  5. Cook well with occasional stirring on low to medium flame.
  6. Cook until the oil separates.
  7. Serve as a side dish with your meal.

Note –you can fill this in an air tight container and preserve for 10-15 day in your freeze.

Step by step recipe with pictures –

Peel the kachri , chop the red chilies and peel off the garlic cloves.

Take them in a blender jar along with salt and 2-3 tablespoons of water.

Blend them to a smooth paste.

Heat the oil in a kadai.

Temper it with cumin seeds.

Add the ground paste into it.

Mix well and cook on low to medium flame. stir it occasionally.

Cook until the oil separates.

Serve as side dish with your daily meal.


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