Kalonji chutney
Nigella seed chutney
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
To fry and blend- wet
to powder and blend – dry
Instructions
  1. In a heavy-bottomed pan dry roast the nigella seeds on low heat. As they start spluttering, add the red chillies and roast further.
  2. Remove from heat when the red chillies are roasted and set aside.
  3. Powder this mix into a fine blend using a spice mill.
  4. Chop the onions, garlic and grate the turmeric
  5. Add oil to the pan and increase the heat to medium.
  6. Fry the garlic cloves and the onion, till golden brown.
  7. Then add the salt, coriander leaves and mix well.
  8. Remove from heat and cool for 10 minutes.
  9. Grind this mix to a smooth paste. Mix in the powdered nigella seeds and red chillies
  10. The water from the onion should be enough to make it a thick paste, but if too dry you can use some water to mix in.
  11. To serve, add a few more drops of mustard oil on to enhance the flavour.
  12. Roll up the chutney into a ball and place on the serving platter. The recipe is ready to be served.