Rajasthani Kachri Ki Chutney (Wild Cucumber Chutney) Recipe
Overview:
Chutney plays an essential role in Indian cuisine. No Indian thali is considered complete without the perfect accompaniment of chutney. While there are numerous varieties, one that stands out from the culinary traditions of Rajasthan is Kachri Ki Chutney, made using wild cucumber. This chutney is not only packed with flavor but also offers a spicy kick that pairs wonderfully with both roti and rice.
This traditional Rajasthani chutney brings together unique flavors from a rare ingredient: wild cucumber. While it resembles the Mangalore cucumber, it is smaller, with a lot more seeds, offering a distinctive texture and taste. The chutney itself is spicy and flavorful, making it a perfect addition to any meal, especially when paired with Haldi Ki Sabzi (Fresh Turmeric Root Vegetable) and Tawa Paratha.
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Kachri (Wild cucumber) | 6 pieces |
| Garlic | 12 cloves |
| Dry Red Chillies | 4 pieces |
| Cumin seeds (Jeera) | 1 tablespoon (divided) |
| Salt | To taste |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Ghee | 1 teaspoon |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Instructions:
- Prepare the Wild Cucumber:
- Begin by peeling and cutting the wild cucumber (kachri) into small pieces. It is essential to taste the cucumber before using it, as sometimes it can be bitter. This will help determine if any adjustments are needed in the recipe.
- Grind the Mixture:
- Take a mixer grinder jar and add the chopped wild cucumber, garlic cloves, dry red chillies, cumin seeds, salt, and curd. Grind everything into a fine, smooth paste. If the mixture is too thick, you can add more curd to adjust the consistency.
- Prepare the Tadka (Tempering):
- Heat ghee in a small pan on medium heat. Once the ghee is hot, add the remaining cumin seeds and let them splutter, releasing their aroma.
- Cook the Chutney:
- Carefully add the prepared chutney mixture to the pan with the spluttering cumin seeds. Allow it to cook for 3 to 4 minutes on medium flame. The chutney should thicken slightly during this cooking process.
- Serve:
- Once cooked, remove the chutney from the heat. Rajasthani Kachri Ki Chutney is ready to be served! Pair this chutney with Haldi Ki Sabzi (Fresh Turmeric Root Vegetable) and Tawa Paratha for a complete, flavorful meal.
Additional Notes:
- Wild Cucumber (Kachri): This ingredient is the star of the chutney and is primarily found in Rajasthan. It imparts a fresh, slightly bitter taste, which balances beautifully with the heat of the dry red chillies and the tanginess of curd.
- Spicy Kick: The amount of dry red chillies used can be adjusted to suit your spice tolerance. If you prefer a milder chutney, reduce the number of chillies.
- Curd: The curd helps balance the spiciness and provides a creamy texture to the chutney. You can adjust the quantity of curd for a thicker or thinner consistency, depending on your preference.
Serving Suggestions:
- Serve Rajasthani Kachri Ki Chutney with Tawa Paratha and Haldi Ki Sabzi to create a complete and satisfying Rajasthani meal.
- This chutney is also an excellent accompaniment to roti, rice, or as a dip with pappadums.
Enjoy this flavorful and unique chutney as part of your next meal or as a delightful addition to your weekday lunchbox!
