Here we share a recipe of “Mirchi ki Chutney” which is also called “Kuttchaa” in Eastern Region of India. It can be served with Snacks and mostly preferred with the ‘Dinner’.
” INGREDIENTS ”
>> Bishop’s Weed (Ajwain) – 1 Table Spoon
>> Onion Seed (Kalonji) – 1 Table Spoon
>> Turmeric Powder (Haldi)- 1 Table Spoon
>> Salt (Namak) – 2 Table Spoon / Acc to Taste
>> Mango Powder (Amchur) – 2 Table Spoon
>> Asafoetida (Hing) – 1 Tea Spoon
>> Cumin Powder (Jeera) – 1 Table Spoon
>> Garlic (Lesun) – 10-15 Pieces
>> Black Sesame (Til) – 1 Table Spoon
>> Coriander Leaves – Finely Chopped
>> Soya Leaves – Finely Chopped
>> Green Chillies – 100 Grams (Finely Chopped)
>> Radish – 200 Grams / 2 Pieces (Finely Chopped)
>> Mustard Oil – 200 Ml
” Preparatory Steps ”
> Cut, Wash and Dry all the veggies.
> Roast Radish & Chillies alone untill they turn brown and on the other side of stove heat the Oil and switch off burner to let the oil cool.
> Grind the Roasted Chillies, Roasted Radish, Dry Coriander & Soye leaves together and pull out in big bowl for better mixing.
> Grind Garlic too and mix to bowl.
> Now, add spices one by one in the bowl except mango powder and firmly mix the mixture till the mixture look homogeneous.
> Mix the Mango Powder and add Oil mix the mixture 1-2 minutes.
> Put the mixture in bowl and left it for 1 day before eat for best taste…
Your tasty Mirchi Ki Chutney is now Raedy to eat..
Enjoy Eating !
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