Kachari Ki Chutney | राजस्थान की प्रसिद्ध काचरी की चटनी | Kachri Chutney Recipe with detailed video and photograph recipe.
A classic and finger-licking Kachari ki Chutney, which is a staple in the Rajasthani cuisine, made Wild cucumber or wild melon which is an indigenous ingredient found in Rajasthan, it is similar to Mangalore cucumber, a simple yet tasty dish mainly served with roti or rice. It is also called chibar, kachri gol and dried kachar. This wild cucumber-based chutney is ideal for lunch as it offers relief from cold, improves constipation, and destroys kidney stones.
We have different varieties of chutney in india, out of these there is one famous Chutney and that is Rajasthani Kachri ki Chutney.
Kachari ki Chutney is made by grinding the wild cucumber or melon into a fine paste and flavoring the result with garlic, dried red chilli for the heat. Kachari ki chutney’s main ingredient wild cucumber is tangy in taste and grows in the desert of Rajasthan, But while preparing this chutney make sure to taste the Wild cucumber beforehand, as at times they can be very bitter.
Furtherly for making this dish impregnable there are some tips and recommendations. Best to try this chutney with Bajare ki roti and Makhan. Secondly, it can be served with stuffed paratha, white butter, or meethi lassi. Third, just add a little bit of yogurt for better flavor.
INGREDIENTS:
- 200 Grams Kachari (wild cucumber or wild melon).
- Garlic cloves : 15-20
- Dried red chillies : 5
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Salt to taste
- Asfoetida (Hing) – 1/4 tsp
- Oil – 2 tsp
INSTRUCTIONS:
- Firstly take 200 grams Kachri.
2. Wash and peel off. Cut the kacharies into small pieces (preparing this chutney make sure to taste the Wild cucumber or melon beforehand, as at times they can be very bitter).
3. Now take a mixi jar and put the kachari into it.
4. Add 15-20 garlic cloves.
5. Add 5 dried red chillies and blend to smooth paste.
6. Kachari paste is ready, keep aside.
7. Further, heat 2 tsp oil in a pan.
8. Add 1 tsp cumin seeds.
9. Add 1 tsp mustard seeds.
10. Add 1/4 tsp asafoetida (hing) and splutter.
11. Now add the prepared masala paste and give a good mix.
12. Add 1 tsp kashmiri lal mirch powder (for colour, its optional).
13. Mix well.
14. Add salt as per taste.
15. Mix well and cook on medium flame.
16. Simmer for 2-3 minutes or until oil seprates.
17. Kachari Chutney is ready, turn off the flame and transfer into a bowl.
18. Enjoy!!! Yummy KACHARI CHUTNEY with hot chapati or roti. For best flavour or taste try with BAJARA ki roti (बाजरे की रोटी) and MAKHAN (मक्खन).
