Karale Chutney Recipe

Karale Chutney is from the long list of family of dry chutneys that are regularly made in North Karnataka and Maharashtrian homes.

It’s also one of my top favorite chutneys.

The base of Karale Chutney is Karale Seeds also known as Valisalu in Telugu, Gurellu in Kannada and Niger Seeds in English. Even though they seem similar to black sesame seeds, they are longer than them and quiet different taste-wise.

At my home, we add white sesame seeds while making the Karale Chutney and hence call it Karale Til Kut (Niger Seeds Sesame Mix) at home. Sesame Seeds along with Niger seeds give a unique taste which spices up even the simplest of meal.

The Karale Chutney is best served with steamed rice, Ragi Dosa or with jowar / bajra bhakri. One can also add melted ghee or clarified butter , Ghani tel or cold pressed oil , curds to the Karale Chutney.

My favorite is to use it as a base for wholewheat rotis or wholewheat bread , add veggies like carrots, onion, cucumber with cottage cheese/ boiled eggs /beans as the protein component and eat it. This also makes a good trekking or travelling food.

I also sometimes add it to vegetable curries if my masalas have run out. They give a different taste to the vegetables. 

Karale Chutney benefits:

  – High levels of Omega-3 fatty acids

  – Vital nutrients like niacin, oleic acid, carbohydrates, protein, fibers, stearic acid, riboflavin and ascorbic acids     which possess good healing ability

  – Good source of micro-nutrients

Print Recipe

Karale Chutney Recipe (Niger Seeds Spice Mix)

Karale Chutney - A famous Maharashtrian Side Dish served during lunch / dinner on the left hand side of the plate. Typically supposed to be savored only in small quantities like 1TBSp daily.

Cuisine

Maharashtrian

Prep Time

10

Cook Time

10

Servings

gm

Ingredients

• 50 gm Karale or Niger Seeds
• 25 gm White Til or Sesame Seeds
• 6-8 Cloves garlic
• 25 gm Grated Dry Coconut
• 2 TbSp Red Chilly Powder
• Salt to Taste
• 10-15 Leaves Curry Leaves
• 1 Inch Tamarind Ball
• 1 TSp Cold pressed Groundnut oil

Cuisine Maharashtrian Prep Time 10 Cook Time 10 Servings gm Ingredients 50 gm Karale or Niger Seeds 25 gm White Til or Sesame Seeds 6-8 Cloves garlic 25 gm Grated Dry Coconut 2 TbSp Red Chilly Powder Salt to Taste 10-15 Leaves Curry Leaves 1 Inch Tamarind Ball 1 TSp Cold pressed Groundnut oil

Instructions

1. In a heavy bottomed vessel or Iron kadhai, dry roast Karale seeds for about 5 mins till crunchy. Keep aside.
2. Dry roast grated dry coconut for about 5-7 mins till golden brown. Keep aside.
3. In the same vessel, add a drop of oil and roast garlic and curry leaves till they are crunchy and aromatic.
4. Add Salt, Chilly Powder, roasted karale seeds, coconut, curry leaves, garlic and let it cool down to room temperature.

   
5. Once cooled, pulse in a blender along with the Tamarind ball to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
6. Store in a airtight container.

Do try and let me know if you liked it.

If you liked this Chutney then you might also like below ones:

Jawas Chutney Recipe (Flaxseeds Chutney Recipe)

Daala Kadhipatta Chutney Recipe (Roasted Bengal Gram Curry leaves Chutney Recipe)

Shengdana Lasun Khobra Chutney Recipe (Peanut Garlic Chutney Recipe)

Till Next Time, Bon Appetite,

Love and Luc,

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