Kachri ki Chutney
A sharp, tangy chutney made from wild kachri (desert melon), tempered with mustard oil and spices — a hardy relish from Haryana's drier farming tracts.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 45 kcal
Equipment
- •Kadhai
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 3 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 45 kcal
Instructions
- 1
Heat mustard oil in a kadhai (deep pan). Add mustard and fenugreek seeds and let them sizzle.
- 2
Add chopped garlic. Fry gently until fragrant.
- 3
Add the chopped kachri (wild melon), turmeric and chilli powder. Stir well to coat.
- 4
Cook on medium heat for 8-10 minutes until the kachri softens and turns pulpy.
- 5
Add salt and mash roughly with the back of a spoon. Cook for another 2 minutes.
- 6
Let it cool and store it, or serve fresh as a tangy side.
Chef's tips
Kachri is naturally sour, so taste before adding extra souring agents. This chutney keeps well and the flavour deepens after a day.
Ingredient substitutions
- kachri → raw green mango
Storage
Refrigerate in a clean jar for up to a week.
Reheating
Serve at room temperature; no reheating needed.
Common mistakes to avoid
- •Overcooking until all texture is lost
- •Using too much oil, which masks the natural tang
Serving suggestions
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