Kachalu ki Chutney
Boiled colocasia (arbi) mashed with mustard oil, garlic and chilli into a rustic chutney, a traditional side in Mandi's hill kitchens.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pot
- •Masher
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 4 g
- carbs
- 18 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 110 kcal
Instructions
- 1
Boil the colocasia until soft when pierced with a fork. Peel off the skin while it is still warm.
- 2
Mash the colocasia in a bowl, leaving a few small chunks.
- 3
Add the finely chopped garlic, chopped green chilli, and salt.
- 4
Drizzle the mustard oil over the bowl. Mix everything together well.
- 5
Add red chilli powder if you want extra heat.
- 6
Garnish with fresh coriander on top. Serve at room temperature.
- 7
Taste and adjust the seasoning if needed. Serve it fresh.
Chef's tips
Mash the colocasia while it is still warm to get a smoother texture and help it absorb flavours better.
Ingredient substitutions
- colocasia → boiled potato
Storage
Refrigerate for up to 2 days.
Reheating
Best served at room temperature.
Common mistakes to avoid
- •Waiting for the colocasia to cool completely before peeling, which makes the skin difficult to remove.
Serving suggestions
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