🇮🇳 Indian Vegetarian

Chane ki Chutney Aur Kair Sangri

Name: Chane ki Chutney Aur Kair Sangri
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 7 servings
Cuisine: Indian
Ingredients: to taste Salt; 2 Green Chili; 1 cup, soaked overnight Chickpeas; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 2 Dried Red Chilies; a pinch Asafoetida; 1 tbsp Tamarind Paste; 1 tsp Roasted Cumin; 1 tbsp Coconut Oil; 1 tsp Amchur (Dry Mango Powder)

🇮🇳 Indian

Rajasthani kair-sangri style chickpea chutney, the desert-state tang. Small bowl, big personality. Serve with idli, dosa, rice or anything that needs waking up.

Prep 15 min Cook 7 min Serves 7 Easy

Ingredients

Saltto taste
Green Chili2
Chickpeas1 cup, soaked overnight
Mustard Seeds1 tsp
Curry Leaves1 sprig
Dried Red Chilies2
Asafoetidaa pinch
Tamarind Paste1 tbsp
Roasted Cumin1 tsp
Coconut Oil1 tbsp
Amchur (Dry Mango Powder)1 tsp

Instructions

1
Prep the chickpeas and set a small pan for the tempering.
2
If the recipe roasts, dry-roast the amchur (dry mango powder) till aromatic; if fresh, skip straight to grinding.
3
Blitz the chickpeas with the roasted bits, tamarind and salt, adding water a spoon at a time.
4
Balance the three notes: more tamarind for sour, more chili for bite, salt to make both sing.
5
Pour the crackling tadka over the chutney and leave it sitting on top like a crown.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Ker Sangri Pickle recipe - Kair Sangri Pickle recipe · on YouTube