Rajasthani Kachri Ki Chutney Recipe (Wild Cucumber Chutney)
Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Rajasthani Kachri Ki Chutney, also known as Wild Cucumber Chutney, is a flavorful and tangy condiment that adds a burst of authenticity to your meals. Traditionally prepared in the desert regions of Rajasthan, this chutney brings together the unique flavors of wild cucumber, garlic, red chilies, and cumin, making it a delightful accompaniment to both vegetarian and non-vegetarian dishes. With a dash of curd (yogurt) and a tempering of cumin in ghee, this chutney is rich in taste and can be served with a variety of Rajasthani meals such as Haldi Ki Sabzi (Fresh Turmeric Root Vegetable) and Tawa Paratha.
Ingredients for Rajasthani Kachri Ki Chutney (Wild Cucumber Chutney)
| Ingredient | Quantity |
|---|---|
| Kachri (Wild cucumber) | 6 |
| Garlic cloves | 12 |
| Dry red chillies | 4 |
| Cumin seeds (Jeera) | 1 tablespoon (divided) |
| Salt | To taste |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Ghee | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~45-50 kcal |
| Carbohydrates | ~5g |
| Protein | ~1g |
| Fat | ~2g |
| Fiber | ~1g |
| Sodium | ~100mg |
Instructions for Rajasthani Kachri Ki Chutney (Wild Cucumber Chutney)
-
Prepare the Wild Cucumber (Kachri):
Start by peeling and cutting the wild cucumber into smaller pieces. Be sure to taste them before proceeding, as sometimes they can have a bitter flavor. If they taste bitter, you may need to adjust the recipe accordingly. -
Grind the Ingredients:
In a mixer grinder jar, add the peeled wild cucumber pieces, garlic cloves, dry red chilies, cumin seeds (save a small portion for tempering), salt, and curd. Grind everything to a smooth and fine paste. If the chutney mixture is too thick, you can add more curd to adjust the consistency. -
Temper the Chutney:
Heat the ghee in a small pan over medium heat. Add the remaining cumin seeds and let them splutter in the hot ghee. This will release their flavor into the chutney. -
Cook the Chutney:
Add the chutney mixture to the pan with the tempering and let it cook for about 3-4 minutes on medium heat. Stir occasionally to ensure it does not stick to the bottom of the pan. -
Serve:
Once the chutney has thickened slightly and the flavors have melded together, remove it from the heat. Serve the Rajasthani Kachri Ki Chutney as a side dish with traditional Rajasthani meals such as Haldi Ki Sabzi (Fresh Turmeric Root Vegetable) and Tawa Paratha for a wholesome and delicious experience.
Tips for a Perfect Rajasthani Kachri Ki Chutney:
- Bitter Cucumbers: As wild cucumbers can sometimes have a bitter taste, be sure to taste them before adding to the chutney. If they are too bitter, you can balance the flavor by adding a bit of jaggery or sugar.
- Spice Level: Adjust the number of dry red chilies according to your preference for spice. If you like a milder chutney, you can reduce the number of chilies.
- Consistency: The chutney can be made thicker or thinner by adjusting the amount of curd used. Add more curd for a creamier, slightly thinner chutney.
This traditional Rajasthani Kachri Ki Chutney offers a wonderful combination of flavors that is sure to impress your family and guests. Pair it with roti, paratha, or rice for a complete Rajasthani meal.
