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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat mustard oil in a heavy-bottomed pan until it reaches a gentle smoking point. Lower the heat and let it cool for 30 seconds.
Add cumin seeds and let them splutter. Add peeled garlic cloves and slit green chillies. Sauté on medium-low flame for 1–2 minutes until the garlic softens and turns light golden.
Add chopped onions. Cook on medium heat for 4–5 minutes, stirring occasionally, until the onions become translucent and slightly caramelized along the edges.
Lower the flame completely. Add coriander powder, Kashmiri red chilli powder, and salt. Sauté gently for 30–45 seconds until the raw spice aroma disappears. Turn off the heat.
Let the mixture cool down to room temperature. Transfer to a blender jar, add fresh coriander leaves, and pulse into a coarse, thick paste.
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Avoid adding too much water; the chutney has the best flavor and shelf life when kept thick.
Stored in an airtight glass jar in the refrigerator, it stays fresh for up to 5–7 days.
Can I use a different oil instead of mustard oil?
Yes, but mustard oil gives the chutney its unique flavor.
How spicy is this chutney?
The chutney is moderately spicy, but you can adjust the number of green chillies to taste.
Can I freeze the chutney?
It's best consumed fresh, but you can freeze it for up to a month.
What can I pair this chutney with?
It pairs well with parathas, dosas, pakoras, or dal-chawal.
Is there a substitute for Kashmiri red chilli powder?
You can use regular red chilli powder, but it will be spicier and less vibrant in color.
