New Update
| Main ingredients | Coriander seeds, Cumin seeds, Carom seeds, Citric acid, Dried ginger powder (soonth), Black salt, Rock salt, Dried Indian gooseberry powder, Jaggery |
| Cuisine | Indian |
| Course | Pickle jam chutney |
| Prep time | 15-20 minutes |
| Cook time | 5-10 minutes |
| Serve | |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- ¼ teaspoon citric acid
- 1 tablespoon dried ginger powder (soonth)
- 1 tablespoon black salt
- 1 tablespoon rock salt
- 1 tablespoon dried Indian gooseberry powder
- ¼ cup chopped jaggery
Method
- Dry roast coriander seeds, cumin seeds and caroms seeds in a non-stick pan till fragrant. Take the pan off the heat and allow to cool.
- Transfer the roasted mixture in a grinder jar, add citric acid, dried ginger powder, black salt, rock salt, dried Indian gooseberry powder and grind to a fine powder.
- Melt the jaggery completely in a non-stick pan. Add the ground powder and mix well. Switch the heat off. Transfer the mixture in a bowl and allow to cool slightly.
- Divide the mixture into small portions and shape each portion into a small ball. Keep them aside till they become firm.
- Store in an air tight container and serve as required.
Advertisment
