Kele Ki Chutney

Name: How to cook Kele Ki Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Kele Ki Chutney

Tangy, sweet, savory, spicy, and lip-smacking with every spoonful, this instant chutney uses ripe bananas and some amazing Indian spices like black salt, roasted jeera powder and chili powder in a lip-smacking tamarind sauce for the tang!

Ingredient

Food ration :

4 servings

3-4

ripe small bananas (or 2 large), peeled and sliced

1 tablespoon

lemon juice

2 tablespoons

raisins

Lemon sized ball of tamarind, soaked in 1 cup of water (or 1 tsp or more of tamarind paste)

2-3 tablespoons

jaggery (or sugar) or as needed

1/2 teaspoon

roasted cumin powder

1/4 teaspoon

ginger powder (or ½ tsp grated fresh ginger)

1/2 teaspoon

red chili powder/cayenne powder

to taste

Rock salt

Few

mint leaves (optional)

Cooking instructions

* Step 1

Extract juice from soaked tamarind and discard the pulp. Dilute with some water. Add roasted cumin powder, ginger powder, red chili powder, jaggery (to taste) and rock salt (or pink salt). Adjust the amount according to personal taste; a balance of sweet, salty, tangy and spicy! If needed add more tamarind water or paste.

* Step 2

Peel and slice bananas, squeeze some lemon juice and stir to coat. Add to the tamarind sauce along with raisins. Mix well. Chill and serve! Enjoy foodies!

* Step 3

Adjust the amount of jaggery, salt, tamarind, chili powder and ginger powder according to personal taste. To make roasted cumin powder, dry roast some cumin seeds on medium heat until slightly golden brown, cool and powder. To store the sauce for a longer time, cook on medium heat for about 10 minutes until slightly thick, cool and refrigerate. Add bananas just before serving. If making ahead, make the sauce and refrigerate; just before serving, add bananas and raisins.

Note: if there is a photo you can click to enlarge it