Uchellu Chutney Recipe
A vegetarian North Karnataka recipe with tablespoons kala jeera, fresh coconut - grated, to 3 dry red chillies. Ready in 20 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute
tablespoons kala jeera(3)mustard seeds(1/2 teaspoon) - 2
Continuously toss them to avoid them from burning
- 3
Set the pan aside to cool for a while before using in the chutney
- 4
Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water
- 5
The chutney should be well ground, but with texture and thickness
- 6
You are not looking for a runny chutney here
- 7
Transfer the chutney from the grinder jar into a bowl
- 8
Place a Tadka Ladle on a low heat
- 9
Add oil into it for tempering
- 10
Allow the oil to warm, and then add mustard seeds to crackle
mustard seeds(1/2 teaspoon) - 11
Next, add curry leaves and red chillies and let it crisp up and sputter
to 3 dry red chillies(2)coriander (dhania) leaves - chopped(1/4 cup)to 6 curry leaves(5)dry red chillies(2) - 12
Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Uchellu Chutney Recipe
A vegetarian North Karnataka recipe with tablespoons kala jeera, fresh coconut - grated, to 3 dry red chillies. Ready in 20 min, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute
tablespoons kala jeera(3)mustard seeds(1/2 teaspoon) - 2
Continuously toss them to avoid them from burning
- 3
Set the pan aside to cool for a while before using in the chutney
- 4
Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water
- 5
The chutney should be well ground, but with texture and thickness
- 6
You are not looking for a runny chutney here
- 7
Transfer the chutney from the grinder jar into a bowl
- 8
Place a Tadka Ladle on a low heat
- 9
Add oil into it for tempering
- 10
Allow the oil to warm, and then add mustard seeds to crackle
mustard seeds(1/2 teaspoon) - 11
Next, add curry leaves and red chillies and let it crisp up and sputter
to 3 dry red chillies(2)coriander (dhania) leaves - chopped(1/4 cup)to 6 curry leaves(5)dry red chillies(2) - 12
Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis
Rate this recipe
You might also like · North Karnataka
Karnataka Style Menthe Kadubu Recipe (Fenugreek Leaves Wheat Dumpling Recipe)
⏱️ 35 min
Togarikaayi Usli Recipe (Green Pigeon Peas)
⏱️ 40 min
Jolada Ganji Recipe (Jowar Savoury Porridge)
⏱️ 20 min
Aavryachi Bhaji-Avarakkai Poriyal Recipe-Broad Beans Stir Fry
⏱️ 40 min
Gurellu Chutney Podi Recipe
⏱️ 30 min
Jolada Roti Recipe - Jowar Bhakri
⏱️ 50 min