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Kalonji chutney
Nigella seed chutney
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Appetizer, sidedish, Traditional
Cuisine
Autumn, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
To fry and blend- wet
2
tbsp
mustard oil
( alternately, use olive oil )
2
large
Onion
Sliced
2
cloves
garlic
1/4
tsp
turmeric grated
( use turmeric powder if fresh root is not available)
salt to taste
2
tbsp
coriander leaves
( chopped)
to powder and blend - dry
4-5
tbsp
Nigella seeds
(heaped)
4-5
medium
dry red chillies
Instructions
In a heavy-bottomed pan dry roast the nigella seeds on low heat. As they start spluttering, add the red chillies and roast further.
Remove from heat when the red chillies are roasted and set aside.
Powder this mix into a fine blend using a spice mill.
Chop the onions, garlic and grate the turmeric
Add oil to the pan and increase the heat to medium.
Fry the garlic cloves and the onion, till golden brown.
Then add the salt, coriander leaves and mix well.
Remove from heat and cool for 10 minutes.
Grind this mix to a smooth paste. Mix in the powdered nigella seeds and red chillies
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.
To serve, add a few more drops of mustard oil on to enhance the flavour.
Roll up the chutney into a ball and place on the serving platter. The recipe is ready to be served.
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