Uchellu Chutney Recipe

Step 1: To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute

Step 2: Continuously toss them to avoid them from burning

Step 3: Set the pan aside to cool for a while before using in the chutney

Step 4: Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water

Step 5: The chutney should be well ground, but with texture and thickness

Step 6: You are not looking for a runny chutney here

Step 7: Transfer the chutney from the grinder jar into a bowl

Step 8: Place a Tadka Ladle on a low heat

Step 9: Add oil into it for tempering

Step 10: Allow the oil to warm, and then add mustard seeds to crackle

Step 11: Next, add curry leaves and red chillies and let it crisp up and sputter

Step 12: Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis