Korti chutney/ gurellu chutney is commonly made in only north Karnataka and some parts of Maharashtra, This is made from Niger seeds and the shelf life is more and hence can be stored for any number of days like the shenga hindi (dry groundnut chutney). My mom usually makes this for me which helps me as an alternative whenever I am bored of preparing side dish for Chapati. Niger seeds are supposed to be very good in protein content.
Procedure:
1. Clean and peel the garlic cloves.
2. In a thick bottomed pan heat niger seeds along with curry leaves and coriander seeds until you get nice aroma. Keep stirring in between, be careful that it should not get burnt.
3. Allow this to cool down and grind this mixture.
4. Add red chilly powder, salt garlic cloves and mix well.
5. Again you need to grind this well so that all the ingredients get mixed well and the niger seeds become smooth and fine in texture.
6. You can serve this with oil/curd along with chapatti/jowar roti.
Notes:
Ingredients:
Gurellu/Niger seeds | 250 gms |
Dhania/coriander seeds | 10 gms |
Curry leaves | A bunch of |
Garlic bulbs | 5-6 |
Salt | To taste |
Red chilly powder | 8-10 tea spoons |
Cumin seeds | 1 table spoon |
Procedure:
1. Clean and peel the garlic cloves.
2. In a thick bottomed pan heat niger seeds along with curry leaves and coriander seeds until you get nice aroma. Keep stirring in between, be careful that it should not get burnt.
3. Allow this to cool down and grind this mixture.
4. Add red chilly powder, salt garlic cloves and mix well.
5. Again you need to grind this well so that all the ingredients get mixed well and the niger seeds become smooth and fine in texture.
6. You can serve this with oil/curd along with chapatti/jowar roti.
Notes:
- You can adjust the red chilly powder and salt according to your taste.