Ajwain Leaves Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

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