Ajwain leaves chutney Recipe

Cooking Directions

• STEP 1.In a blender, combine ajwain leaves, grated coconut, green chilies, ginger, garlic, tamarind pulp, and salt. Blend until smooth.
• STEP 2.Heat oil in a small pan and add mustard seeds. Once the seeds start spluttering, add curry leaves and red chili. Fry for a few seconds.
• STEP 3.Pour the tempering over the chutney and mix well. Adjust the seasoning if needed.
• STEP 4.Serve the ajwain leaves chutney with snacks or use it as a spread or dip.

Cooking Tips

• You can add roasted peanuts or roasted chana dal for a nutty flavor and thicker consistency.
• Adjust the spiciness of the chutney by adding more or fewer green chilies.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Ajwain leaves chutney can be stored in an airtight container in the refrigerator for up to a week.
• Serve the chutney with Indian snacks like pakoras, samosas, or dosas.
• You can also use it as a spread for sandwiches or as a dip for chips.