Uchellu Chutney, made from the distinctive Kala Jeera seeds, is a flavorful and aromatic chutney hailing from the North Karnataka region. These black thistle seeds are known for their unique flavor profile, adding a wonderful depth of taste to this chutney. Commonly paired with jowar roti, akki rotti, kadubu, or chapatis, this chutney makes an excellent accompaniment for breakfast or tea time, bringing a burst of flavor to any meal.
Cuisine: North Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala jeera | 3 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Dry red chillies | 2 to 3 |
| Garlic | 2 to 3 cloves |
| Coriander (Dhania) leaves | 1/4 cup (chopped) |
| Sugar | Pinch |
| Salt | To taste |
| For Tempering | |
| Sesame (Gingelly) oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry leaves | 5 to 6 |
| Dry red chillies | 2 |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 2-3 people
Nutritional Information (Per Serving)
| Nutrient | Amount (approx) |
|---|---|
| Calories | 60 kcal |
| Protein | 1g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Fat | 4g |
| Sodium | 160mg |
Instructions:
-
Roasting Kala Jeera:
Begin by dry roasting the Kala Jeera seeds in a pan over medium-low heat. Stir continuously to prevent burning. After about one minute, remove the pan from heat and set it aside to cool. Roasting the seeds helps to bring out their distinctive aroma and flavor. -
Blending the Chutney:
Add the roasted Kala Jeera, grated fresh coconut, dry red chillies, garlic, chopped coriander leaves, a pinch of sugar, and salt to a blender. Blend all the ingredients until smooth, adding just a little water to help achieve the desired consistency. Aim for a thick, textured chutney—not too runny—so that it pairs well with the breads. -
Preparing the Tempering:
In a small ladle or tempering pan, heat the sesame oil over a low flame. Once the oil is warm, add mustard seeds and allow them to crackle. Add curry leaves and dry red chillies to the pan, and let them crisp up, releasing their aroma. -
Combining and Serving:
Pour the sizzling tempering over the freshly prepared chutney. Stir gently to combine, allowing the flavors to meld together. Serve the Uchellu Chutney immediately with jowar roti, akki rotti, kadubu, or chapatis for a delightful and aromatic side dish.
Enjoy this aromatic chutney, which brings a unique taste of North Karnataka to your table, offering a flavorful accompaniment that complements a variety of Indian breads. Perfect for any occasion—whether it’s a leisurely breakfast or an afternoon tea gathering.
