It is more important to know what kachri is. Kachri is wild cucumber, tangy in taste, grown in the deserts and wildly used in the Rajasthani cuisine in form of dry powder. These days fresh kachri is available and I love to use the rarely available vegetables in my cooking in one or the other form. I make kachri is chutney as well as kachri ki sabji. Kachri ki popularly used in the Rajasthani recipes, even in Haryana its use is common. This chutney recipe is from Haryana. In Rajasthan, the kachri ki chutney is prepared in a different way. It can be served with any parathas etc.
This chutney recipe from Haryana is different from the one we make in Rajasthan. But I like this one more as it calls for collecting the ingredients and grinding them and that’s it. No tempering is required. My fridge always has the stock of a few chutneys, be it chutneys for chaat, South Indian chutneys, green chutney, and a seasonal chutney, for instance, this or guava chutney. This one requires the following ingredients:
Kachri/Wild Cucumber: It is very important to taste each kachri before using it for any recipe. Kachri is, at times bitter very bitter, and one such kachri can spoil the whole dish.
Yogurt: Little yogurt is added to make this chutney.
Flavors: Kachri ki chutney is flavored with garlic, onion, and for the heat, one green chili is added.
Serve it with any stuffed paratha for a weekday lunch. I prepared it with besan masala roti, white butter and meethi lassi for our Sunday brunch.
1.This recipe makes approximately 1 cup of kachri ki chutney.
2.In a grinder jar add 5-6 peeled and chopped kachri, 5-6 peeled garlic cloves, 1 chopped green chili, 2-3 tbsp yogurt, salt to taste, and 2 tbsp chopped onions.
3.Grind to make smooth chutney.
PREP TIME 5 minutes
COOK TIME 0 minutes
TOTAL TIME 5 minutes
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