| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 111 | 9g | 1g | 8g |
| sugars | fibre | protein | salt |
| 2g | 2g | 3g | 0.2g |
I vividly remember the first time I created the Jakhya Chutney: A spicy and tangy condiment made from Jakhya seeds, green chillies, and fresh coriander leaves, a fruit-based beauty that turned simple meals into a delightful experience. It’s that West Coast freshness combined with a distinct hint of my Gujarati roots. This recipe, as much as it is about creating a mouthwatering condiment, is like a culinary diary entry for me.
The Unforgettable Fusion
What makes this recipe so special? It’s the fusion of ingredients. The West Coast fusion shines through in the use of fresh coriander leaves and green chillies, while an inviting Gujarati touch is rendered by Jakhya seeds. Jakhya seeds are a common ingredient in my culture’s culinary tradition, a tiny powerhouse of flavor often used for tempering. This condiment tails closely to Cilantro-Mint Chutney, yet it’s uniquely distinct.
It was a challenge to strike a balance between the fiery green chillies and the earthy tones of the Jakhya seeds, but once mastered, the blend is sublime. There is nothing better than watching my family savor this chutney, with warm smiles on their faces as it enhances the flavor of our meals.
Health Benefits of this Recipe
This recipe isn’t just about the blend of flavors, though. The Jakhya Chutney is brimming with health benefits too. Coriander, for instance, is an excellent source of dietary fiber, manganese, iron, and magnesium. Meanwhile, green chillies are packed with vitamin C and can enhance digestion. According to WebMD, coriander can help lower bad cholesterol levels, while Healthline identifies green chillies as a means to help with weight loss.
The chutney works well with an array of dishes. Try it as a dipping sauce for samosas, or as a condiment with your favorite curry. It elevates the taste of the humble roti to another level. Feel free to polish off a grilled cheese sandwich with a smear of this Jakhya chutney for a burst of flavor.
So, here it is; my Gujarati-West Coast fusion recipe that has quickly become a family favorite. Give the Jakhya Chutney a try, and let it sing to you the story of my roots and love for diverse flavors. After all, the best recipes are those that tell their own unique tales, formed from the blend of culture, tradition, and personal nuances.
What You’ll Need
- 2 tablespoons Jakhya seeds
- 6 green chillies, finely chopped
- 1 cup fresh coriander leaves
- 4 cloves of garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Method
Step One
Start by prepping your ingredients. Finely chop the 6 green chillies and the fresh coriander leaves, making sure to remove any hard stems from the coriander leaves. Peel the 4 cloves of garlic and set everything aside.
Step Two
Heat up the 2 tablespoons of vegetable oil in a skillet over medium heat. Once the oil is hot, add the 2 tablespoons of Jakhya seeds and sauté them until they start to pop and release their unique aroma. Be careful not to burn the seeds.
Step Three
Add the finely chopped green chillies and peeled garlic cloves to the skillet. Continue to sauté everything together for a couple of minutes, ensuring everything is well incorporated.
Step Four
Next, remove the skillet from the heat and let the ingredients cool for a bit. Then, transfer this mixture into a blender or a food processor and add the chopped coriander leaves, 1 tablespoon of lime juice, 1/2 teaspoon of salt, and 1 teaspoon of sugar.
Step Five
Blend everything together until it forms a smooth paste. Depending on your preference, you can make the chutney a bit coarse or blend it until it’s really smooth. If the chutney seems too thick, you can add a little water to thin it out.
Step Six
Your Jakhya Chutney is ready. Serve it as a spicy and tangy condiment with your favorite snack or meal. Enjoy!
