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+ servings
vegan kalonji chutney bengali

Kalonji chutney

Nigella seed chutney
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, sidedish, Traditional
Cuisine Autumn, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

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.
    powdered nigella seed
  • Chop the onions, garlic and grate the turmeric
    onions and garlic
  • Add oil to the pan and increase the heat to medium.
  • Fry the garlic cloves and the onion, till golden brown.
    roasted onion
  • 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.
    Nigella seed relish
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