Uchellu Chutney Recipe: A North Karnataka Delight
Uchellu Chutney, also known as Kala Jeera Chutney, is a traditional North Karnataka dish that combines the earthy flavors of kala jeera (black cumin) with fresh coconut, garlic, and a subtle tempering of mustard seeds and curry leaves. This chutney is typically served as a side dish alongside dishes like jowar roti, akki rotti, kadubu, or even chapatis. It’s a perfect accompaniment to a variety of Indian flatbreads and adds a burst of flavor to your meal.
The chutney is incredibly easy to make and packs a punch of aromatic spices, while remaining light and refreshing. Let’s dive into the recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala jeera (Black cumin seeds) | 3 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Dry red chillies | 2 to 3 |
| Garlic cloves | 2 to 3 |
| Coriander (Dhania) leaves (chopped) | 1/4 cup |
| Sugar | A pinch |
| Salt | To taste |
| Sesame (Gingelly) oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves | 5 to 6 leaves |
| Dry red chillies (for tempering) | 2 |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Cuisine: North Karnataka
Course: Side Dish
Diet: Vegetarian
Instructions:
Step 1: Dry Roasting the Kala Jeera
Start by dry roasting the Kala Jeera (black cumin seeds) in a pan on medium-low heat. Stir continuously to prevent the seeds from burning. After about a minute, when the seeds release their aromatic fragrance, remove the pan from heat and allow the seeds to cool slightly before using them in the chutney. The roasting step enhances the flavor of the cumin and gives the chutney a deeper, nuttier profile.
Step 2: Blending the Chutney
Once the roasted kala jeera seeds have cooled down, place them into a blender along with the fresh coconut, dry red chillies, garlic cloves, chopped coriander leaves, a pinch of sugar, and salt to taste. Add a small amount of water—just enough to help blend the ingredients into a smooth, thick paste. The chutney should have texture, so avoid making it too runny. Blend it well to achieve a smooth consistency but leave it slightly chunky for a more traditional feel.
Step 3: Preparing the Tadka (Tempering)
In a separate pan, heat sesame (gingelly) oil over low heat. Once the oil is warm, add the mustard seeds and let them crackle. This brings out their flavor and adds a lovely pop to the chutney. Next, toss in the curry leaves and dry red chillies for tempering. Allow the curry leaves to become crisp, and let the red chillies sizzle in the oil. This step is crucial as the tempering will infuse the chutney with a rich, aromatic flavor.
Step 4: Combining the Chutney and Tempering
Once the tempering is ready, pour it over the ground chutney mixture. Stir well to combine the flavors. The hot oil with mustard seeds, curry leaves, and red chillies adds a wonderful depth to the chutney.
Step 5: Serving
Serve the Uchellu Chutney immediately with your favorite flatbreads like jowar roti, akki rotti, kadubu, or chapatis. The chutney’s earthy flavors complement these dishes beautifully, making it an irresistible side that will elevate any meal.
Tips for the Best Uchellu Chutney:
- Roasting the Kala Jeera: Roasting the kala jeera seeds until fragrant is essential for the chutney’s flavor. Don’t skip this step!
- Texture of Chutney: While blending, be careful not to add too much water. The chutney should have a thick and chunky texture rather than being too runny.
- Tempering: The tempering with mustard seeds, curry leaves, and red chillies adds a beautiful aroma to the chutney. Make sure the oil is hot enough to crackle the mustard seeds.
- Storage: If you have leftover chutney, store it in an airtight container in the refrigerator. It will keep for a couple of days.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
| Fat (Total) | 2 g |
| Saturated Fat | 0.2 g |
| Sodium | 130 mg |
(Note: Nutritional values may vary depending on the specific ingredients used and serving sizes.)
This Uchellu Chutney recipe brings a touch of North Karnataka’s traditional flavors into your kitchen. It’s simple to make, vegetarian, and versatile enough to be paired with a wide range of dishes. Whether you’re enjoying it with flatbreads or as an accompaniment to rice dishes, this chutney is sure to add a burst of flavor to your meals. Enjoy the aromatic blend of spices and the delightful kick of tempering in every bite!
