Ajwain Leaves Chutney | How to make Ajwain Leaves Chutney

By Tejashri Pawar  |  23rd Sep 2016  |  
4 from 1 review Rate It!
  • Ajwain Leaves Chutney, How to make Ajwain Leaves Chutney
Ajwain Leaves Chutneyby Tejashri Pawar
  • Prep Time

    20

    mins
  • Cook Time

    2

    mins
  • Serves

    6

    People

15

1

About Ajwain Leaves Chutney Recipe

Tastes good with paratha, dosa, idali etc

Ajwain Leaves Chutney is one dish which makes its accompaniments tastier. With the right mix of flavours, Ajwain Leaves Chutney has always been everyone's favourite. This recipe by Tejashri Pawar is the perfect one to try at home for your family. The Ajwain Leaves Chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ajwain Leaves Chutney is 20 minutes and the time taken for cooking is 2 minutes. This is recipe of Ajwain Leaves Chutney is perfect to serve 6 people. Ajwain Leaves Chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ajwain Leaves Chutney. So do try it next time and share your experience of cooking Ajwain Leaves Chutney by commenting on this page below!

Ajwain Leaves Chutney

Ingredients to make Ajwain Leaves Chutney

  • sugar 1/2 tablespoon
  • Ajwain leaves 1 cup
  • salt as per taste
  • Green chilli 6 - 7
  • curd 2 tablespoons
  • coconut 1/4
  • ginger 1/2 inch piece
  • coriander leaves a few
  • curry leaves a few
  • garlic 2 - 3 cloves
  • cumin seeds/ jeera 1/2 tsp
  • mustard seeds 1/2 tsp
  • Roasted chickpea/ chana dal 1 tbsp
  • oil as required

How to make Ajwain Leaves Chutney

  1. Grind all the ingredients except cumin seed, mustard seeds and curry leaves.
  2. Heat some oil, add in cumin, mustard seeds and curry leaves. Pour on top and serve.

My Tip:

You can grind curry leaves as well. Instead of curd you can use lemon.

Reviews for Ajwain Leaves Chutney (1)

Kanak Patel2 years ago

Can you please mention the quantities of the ingredients
Reply