Khurasni Chutney | Karalyachi Chutney is an authentic maharashtrian dish.One of the healthy and nutritious form of the chutney.A good side dish option for your daily meal.It can be carried during long journeys,as a tiffin option.It has a long shelf life so can be stored for 10-15 days.
What is Khurasni
Khurasni or Karale are the edible seeds also called as Niger seeds in english.It is also known as Ramtil in hindi.Niger is an erect,stout,branched annual herb which is grown for its edible oil and seeds.
The shape of these seeds looks like those of sunflower,but these seeds are smaller and black in colour.
Uses of Niger Seeds or Khurasni Seeds
Khurasni seeds or Niger seeds are quite beneficial in culinary uses.It is used as condiments as well as porridge.It is lightly roasted and then mixed & coarsely pounded with garlic and chillies to prepare chutney. It is mixed with pulses to make snack foods.Also the oil extracted from these seeds is used as ghee substitute and also as a dressing for salads.
Khurasni seeds or Niger seeds has numerous medicinal benefits also…Like its oil improves cholesterol balance,reduces inflammation in the body.heal wounds,protects the skin.The fatty acids and proteins found within this oil helps in weight gain in a healthy way.It helps in calming many gastrointestinal issues like constipation,bloating,general stomach upset,etc…
About the Khurasni Chutney
This khurasni chutney is totally prepared in traditional Maharashtrian style.To add more,whenever there is an marriage function in any marathi homes,this chutney is prepared prior to the ceremony in large amount and the preparation of chutney is the must thing…The real taste of the chutney comes when it is pounded in mortar and pestle or in marathi we say khalbattyat kutun kelili chutney or patyawar bhardun kelili khurasnichi chutney…
But nowadays due to scarcity of time or say for quick completion of cooking we go for mixer grindings….
Here I have added some til or sesame seeds while making this chutney.You can totally skip addition of til.Also in some places roasted peanuts are added to it.
You can prepare it by using just chillies and garlics also…and this also are the best because this chutney lasts for many days.
How to serve this Chutney
This delicious,spicy,flavourful chutney is a must side dish on your plate.Typically it is served with hot bajra bhakri or jowar bhakri with a drizzle of groundnut oil or any edible oil..Also it goes nice with thalippeeth and thirde’s(maharshtrian cheela).
Many a times it is used as a fillings for veggies like brinjals,bhindi or okra.
Once prepared store it in an airtight container.It can last for many days.But if peanuts or til or dry coconut is added then it should be finished quickly.
There are many such chutney’s prepared with different variations.Soon we shall have it on our blog….
- Shengdanyachi Chutney
- Mirchi Thecha
- Tilachi Chutney
- Khobryachi or Coconut Chutney
- Lasnachi or Garlic Chutney
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Khurasni Chutney | Karalyachi Chutney
course : side dish
cuisine : maharashtrian
prep : 5 minutes
cook : 10 minutes
total : 15 minutes
servings : 4-5
author : suchita pradeep satpute
Ingredients :
- 1 cup Khurasni/Karale seeds/Niger seeds
- ¼ cup Til/Sesame seeds (totally optional)
- 15-20 Lasun/garlic pods
- ¼ cup Red chilli powder (you can adjust as per your taste)
- Salt as per your taste
Method :
- First clean the khurasni seeds.
- Next dry roast it in a pan on low flame.
- See that you don’t burn them.
- Once it starts crackling,then it is done.
- Remove it in a plate & let it get cool.
- Next dry roast the til on low flame.
- Once it starts popping then it is done.
- Let it cool down.
- Now first grind the khurasni seeds in a mixer grinder.
- See that it is grinded coarsely.You don’t have to make a fine powder.
- Next add the til,red chilli powder,garlic & salt as per taste.
- Grind it & see that you don’t make a fine powder.
- Your Khurasni Chutney is ready.
- Remove it into a plate and serve it with roti or bhakri by pouring oil over the chutney.
Step by step method of preparing Khurasni Chutney | Karalyachi Chutney :
- First clean the khurasni seeds.
- Next dry roast it in a pan on low flame.
- See that you don’t burn them.
- Once it starts crackling,then it is done.
- Remove it in a plate & let it get cool.
- Next dry roast the til on low flame.
- Once it starts popping then it is done.
- Let it cool down.
- Now first grind the khurasni seeds in a mixer grinder.
- See that it is grinded coarsely.You don’t have to make a fine powder.
- Next add the til,red chilli powder,garlic & salt as per taste.
- Grind it & see that you don’t make a fine powder.
- Your Khurasni Chutney is ready.
- Remove it into a plate and serve it with roti or bhakri by pouring oil over the chutney.
If you have made this recipe, please be sure to rate it in the recipe card below. Sign up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.