This is a homemade Bong style chutney made of raw jackfruit (kathal). It may sound weird to many, but it is quite an amazing chutney. This simple and easy recipe is a far cry from all the restaurant style food. Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. It goes best only with hot steamed rice and a drizzle of some raw mustard oil. So time to try out this rustic, village style regional delicacy.
- 2 cups raw jackfruit, chopped & boiled
- 3-4 garlic cloves
- 2-3 green chilies
- 2+1 mustard oil
- 1 tsp. nigella seeds
- 1/2 tap. turmeric powder
- salt to taste
- 1 tsp. coriander leaves, chopped (opt)
Blend the boiled raw jackfruit, garlic and green chilies with just enough water in a mixer into a smooth paste.
Heat 2 tbsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder.
Stir fry on a low flame till all the moisture has evaporated. While serving, drizzle the remaining mustard oil and garnish with chopped coriander leaves. Enjoy with hot steamed rice.
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