Dry Spices Chutney
During the rainy season or on a rainy day every one craves for hot Pakoras, this is one reason why Pakoras are made in huge quantities during the rains. But what do you do when coriander and mint are absolutely unavailable in the market?
Whenever coriander and mint are unavailable in the market then you can make a chutney with dry spices. If you prefer more of spicy then you will definitely like this chutney.
हिन्दी में पढिये : Dry Spices Chutney
- Ingredients for Dry Spices Chutney
- Whole coriander - 2 tbsp
- Jeera(cumin seeds) - 1/2 tbsp
- Black pepper - 1 tsp
- Clove - 6 to 7
- Elaichi(cardamom) - 4 (peel and take out the seeds)
- Red chillies - 4 to 5
- Heeng(asafoetida) - 2 pinch
- Salt - add to taste(1 tsp)
- Lemon - 1
- Refined oil - 1 tbsp
- How to make Dry Spices Chutney
Take out all the spices and clean them.
Heat a flat pan(Tawa), put coriander and Jeera on hot pan and fry till Jeera turns light brown.
Mix the remaining spices with the fried spices, put them all in a mixer then add water enough to make a fine paste. The paste should look thick in texture like chutney.
Pour oil in a small frying pan and heat, put the spice's paste in hot oil and fry for 2-3 minutes. Take out chutney in a bowl and mix lemon juice to it. Awesome chutney made from Dry Spices is ready.
Serve Dry Spices Chutney with Pakoras, Kachoris, Missi Paranthas or Missi Roti. Keep the leftover chutney in the fridge and it will stay fresh for a week.
If there is no lemon at home then you can also use 1 tsp Amchur(mango) powder to make the Chutney.