A small wild melon/cucumber of the arid North-West, prized as a natural souring and tenderising agent.

At Rajasthani/Haryanvi grocers, usually sold dried or as kachri powder.

Kachri Chutney

Name: Kachri Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 0.5 cup Kachri (dried), or fresh kachri; 5 cloves Garlic; 2 pieces Green chilli; 1 tsp Cumin and coriander; 0.75 tsp Salt; 1 tbsp Anveshan Wood-Pressed Mustard Oil

A tangy Haryanvi chutney of kachri (wild desert cucumber) ground with garlic and spices, finished with pungent Anveshan Wood-Pressed Mustard Oil.

Time breakdown

Prep Time10 min

Cook Time5 min

Total Time15 min

Ingredients

Kachri (dried), or fresh kachri
Garlic
Green chilli
Cumin and coriander
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Kachri Chutney

1
If using dried kachri, soak it briefly to soften.
2
Grind the kachri with garlic, green chilli, cumin, coriander and salt to a coarse chutney.
3
Warm the Anveshan Mustard Oil until it just smokes, cool slightly and mix in.