| # of servings: 6 | |
| Preparation Time: 5 mins | Cook Time: 2 mins |
A popular favorite with a twist... The tingling pungency of the Ajwani leaves, paired with the ajwain seeds that enhance the kick, this chutney awakens the senses instantly!
Ingredients:
- Indian Borage (Doddipatre, Doddapatre, Peddapatra, Karpooravalli, Ajwani) leaves - 2 cups
- Grated coconut - 1.5 cups
- Roasted gram - 0.25 cup
- Cinnamon - 0.25 inch
- Cloves - 2
- Green chili paste - 1 tsp
- Salt
- Tamarind paste - 0.75 tsp
- Jaggery (or) brown sugar - 1 tsp
- Ajwain (Ajowan caraway) seeds - 0.25 tsp
- Urad daal - 2 tsp
- Curry leaves - 2 stalks
Method:
- Place the coconut, roasted gram, cinnamon, cloves, green chili paste, salt, tamarind paste and jaggery in a blender jar
- With little hot water, make it into a coarse paste
- Add the doddipatre leaves to the blender jar and pulse it, just enough to make it homogenous with the coconut, etc
- Alternatively, the leaves can be sauteed and wilted well before adding to the blender. This gives a slightly different flavor. A lot more leaves can be used in this method as it cuts the pungency of the leaves
- In a vessel, take a couple tsps of oil and temper urad daal till it turns brown
- Add ajwain seeds and curry leaves to it and turn off the heat
- Pour the ground chutney and mix in the seasoning prepared
- Serve with some hot rice, dosa, roti or chapati
Tips and Tricks:
- Using hot water in the blender jar doesn't let the oil in the coconut to not make the jar greasy, making clean up easier
- Throw in the stalks of the curry leaves as well as doddipatre leaves into the blender, along with coconut. They are full of flavor and nutrients and will get incorporated well into the chutney
- Mix in the seasoning just before serving to keep the crunch of the urad daal
Pictures:
Final Outcome:
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