Loading...
A fiery and tangy Rajasthani condiment made from dried wild melon (kachri), pungent garlic, and vibrant red chilies. This classic chutney, traditionally ground on a stone pestle, adds a powerful flavor punch to any meal, especially when paired with bajra roti or dal baati.
Prepare and Soak Ingredients (30 minutes)
Grind the Chutney (5 minutes)
Serve or Store (1 minute)
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A fiery and tangy Rajasthani condiment made from dried wild melon (kachri), pungent garlic, and vibrant red chilies. This classic chutney, traditionally ground on a stone pestle, adds a powerful flavor punch to any meal, especially when paired with bajra roti or dal baati.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 76.23 calories per serving with 1.95g of protein, it's a beginner-friendly recipe perfect for side.
For a milder, creamier version, mix 1-2 tablespoons of thick curd (yogurt) into the finished chutney before serving. This helps balance the pungency.
Add a small handful of fresh coriander or mint leaves while grinding to introduce a fresh, herby note to the chutney.
For a different flavor profile, heat 1 teaspoon of mustard oil, add a pinch of mustard seeds and asafoetida. Once they splutter, pour this tempering over the prepared chutney.
Kachri is traditionally known to aid digestion and relieve gastrointestinal issues. The enzymes present in this wild melon can help in breaking down proteins, making it a natural digestive aid.
Garlic and red chilies are packed with powerful antioxidants. Garlic contains allicin and chilies contain capsaicin, which help combat oxidative stress and reduce inflammation in the body.
The high concentration of allicin in garlic gives this chutney potent antibacterial and antiviral properties, which can help strengthen the immune system and ward off common infections.
Kachri is a wild variety of melon that grows in the arid regions of Rajasthan. It is sun-dried and used as a souring agent and meat tenderizer. You can find dried kachri at most Indian grocery stores or purchase it from online spice retailers.
A single serving of Kachri Chutney (about 2 tablespoons) contains approximately 35-45 calories, primarily from the kachri and garlic. It is a very low-calorie condiment.
Yes, it is quite healthy. Kachri is known for its digestive properties and is a good source of protein and other nutrients. Garlic and chilies provide antioxidants and anti-inflammatory benefits. As it's oil-free and made with natural ingredients, it's a healthy addition to meals.
If your chutney is too hot, you can balance the spice by mixing in a tablespoon of thick yogurt (curd) or a small amount of jaggery powder. For the next batch, be sure to use fewer chilies or deseed them before soaking.
You can store Kachri Chutney in a clean, airtight glass jar in the refrigerator for up to one week. The salt and natural properties of the ingredients act as preservatives.
Yes, you can use fresh kachri (also known as kakdi or kachariya). Peel it, remove the seeds, chop it, and grind it directly with the other ingredients. You will not need to soak it or add much water.