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Kachri Lal Mirch Ki Chutney

  • Published On May 14, 2019
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    60 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Kachri Lal Mirch Ki Chutney is a very famous chutney of Rajasthani Cuisine. 

Kachri Lal Mirch Ki Chutney is a tangy, spicy chutney that goes well with almost everything. This is a favourite of every household of Rajasthan. This uses red chillies, Kachri/Snap melons/wild cucumber, garlic, red chilli powder, turmeric powder, coriander powder. It gets ready within minutes. Moreover, you can make and store it for 2 to 3 days. It is a delicious chutney and a treat for the spicy food lover. So, try to make this instant chutney at home and enjoy with your family and friends.

Kachri is a wild variety of cucumbers. Fresh kachri is brown-yellow small melon that grows in desert areas. Dried from kachri is very popular in Rajasthani cooking and it gives a tangy taste to the dishes. It is a protein-rich vegetable good for people living in the harsh arid areas of Western India.

This chutney was prepared by Manju Sant – A lovely mom from Rajasthan.

Tips and Suggestions by Mom Chef:-

  • If you don’t have dried Kachri, you can use fresh Kachri or Tomatoes !!
  • Add red chilli powder according to your taste.

For more such exciting recipes like Kachri Lal Mirch Ki Chutney, please click on the following links:

  1. Jolada Roti/Jowar Ki Roti
  2. Baati in Pressure Cooker | 20 Minutes Bati Recipe
  3. Lahsun Ki Chutney

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Ingredients

  • Sukhi Laal Mirch/ Dry Red chilli - 5 to 6
  • Kachri/ Snap melon - 2 to 3
  • Lehsun/ Garlic - 7 to 8 cloves
  • Laal Mirch powder/ Red Chilli powder - 1 Teaspoon
  • Haldi powder/ Turmeric powder - 1/2 Teaspoon
  • Dhaniya powder/ Coriander powder - 1/2 Teaspoon
  • Namak/ Salt - as per taste
  • Jeera/ Cumin seeds - 1/2 Teaspoon
  • Hing/ Asafoetida - a pinch
  • Tel/ Oil - 2 Tablespoon
  • Paani/ Water - as required

Instructions

  1. Soak dry red chillies and achri in water separately for 1 to 2 Hours.
  2. Now, take a grinder jar. Add soaked red chillies, kachri, and garlic. Add a little water and grind all the ingredients to make smooth paste.
  3. Meanwhile, heat oil in a pan or kadai.
  4. Add cumin seeds and asafoetida to the oil then the ground paste.
  5. Mix well and cook it on a low-medium flame. Add red chilli powder, turmeric powder, coriander powder, and salt. Mix well.
  6. Add a little water and cook it until the oil leaves the sides of the pan.
  7. Once done, take out in a serving bowl.
  8. Yummy 'Kachri Lal Mirch Ki Chutney' is ready to be served.
  • Servings : 2 to 4
  • Ready in : 65 Minutes
  • Special Category : Jhatpat Cooking (5 Min)
  • Recipe Type : Dinner, Lunch

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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