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Ajwain Leaves Chutney Recipe

Ajwain Leaves Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 21 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes


  • 125gms - ajwain leaves (vamu)
  • 1 tbsp - Channa dal
  • 6 pods - Garlic (no need to peel)
  • 1/2 tsp - Jeera
  • 5+1 - Red Chillies
  • 1 tsp - coriander/dhania seeds
  • 1/2 tbsp - oil
  • 1/4 tsp - Mustard Seeds
  • 8 curry Patta leaves
  • Salt
  • 1/2 tsp - Tamarind paste
  • A pinch of Hing
  • How to Make Ajwain Leaves Chutney:

    1. Dry fry channa dal, chillies, jeera and dhania seeds till dal changes colour and gives a nice aroma.
    2. Make a coarse powder of the fried dal and keep aside.
    3. Wash ajwain leaves. Then fry them in one tsp of oil till they change colour and become a bit soft.
    4. Add the leaves, salt, tamarind paste and garlic to the masala powder. Grind to make a paste.
    5. A little water may be added while grinding.
    6. Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves.
    7. Pour this over the prepared chutney.
    8. Mix well and serve with plain rice/dosa/idli.


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