Jeera Chutney (Cumin Chutney) is a bold, tangy-spicy condiment made by grinding cumin, red chillies, and tamarind into a smooth paste, then simmering it briefly with a fragrant tempering. Mustard seeds are popped in hot oil, followed by sautéed onion, crushed garlic, and curry leaves until lightly browned, before the jeera paste is added with a splash of water and boiled to bring everything together. For extra punch, use fresh chillies and cumin; for a quick fix, fry onion and garlic, then stir in tamarind paste, chilli powder, jeera powder, salt, and a little water on low heat.
This chutney is made with Jeera (cumin), red chillies, onion and garlic flakes. This goes well with idli or dosai.
Jeera Chutney Recipe
Jeera Chutney | Cumin Chutney
5
servings5
minutes5
minutesThis chutney is made with Jeera (cumin), red chillies, onion and garlic flakes. This goes well with idli or dosai.
Ingredients
Jeera – 1 tablespoon
Red Chillies – 2 to 3
Onion – Big – 1
Garlic flake – 2
Tamarind – Big gooseberry size
Gingelly oil – 2 to 3 tablespoon
Mustard – ½ teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Chop the onion finely and crush the garlic flakes. Grind jeera, red chillies, and tamarind together into a fine paste.
- In a frying pan, heat the oil and when it is hot, add in the mustard.
- When the mustard pops, add the chopped onion, crushed garlic, and curry leaves and sauté them until they are lightly browned.
- Now, add the jeera paste along with a little water and allow it to boil. Remove it after some time.
- Tips:
- For a more flavoursome dish, grind fresh chillies and jeera. However, for a quicker version, simply chop the onion and garlic and fry in a tablespoon of oil. Add 1 teaspoon tamarind paste, 1 teaspoon chilli powder and 2 teaspoons jeera powder along with salt and sprinkle little water. Mix everything well on a low flame.