Karlyachi Chutney is a traditional dry chutney powder from Maharashtra, deeply rooted in rural and home-style cooking. This chutney is primarily made using Niger seeds, locally known as Karle or Ramtil, along with sesame seeds and peanuts. Despite its simple ingredients, it is packed with nutrition and bold flavors.
In Maharashtrian households, this chutney is often served with bhakri, chapati, jowar roti, or simple dal–rice meals. Its nutty aroma, mild spiciness, and coarse texture make it a comforting everyday condiment. Since it is a dry chutney, it also has a longer shelf life, making it perfect for busy kitchens.
This recipe is not only flavorful but also rich in calcium, iron, and essential micronutrients, making it a healthy addition to daily meals.
Health Benefits of Karlyachi Chutney
- Rich in Calcium and Iron
Sesame seeds and peanuts are excellent sources of calcium and iron, which help strengthen bones and improve blood health. - Supports Digestion
Cumin and sesame seeds aid digestion and help maintain gut health. - Good for Skin Health
Sesame seeds contain antioxidants that promote healthy, glowing skin. - Helps in Weight Management
This chutney is light yet filling, helping control appetite when consumed in moderation. - Packed with Micronutrients
Niger seeds are rich in essential vitamins and minerals that support overall body functions.
Ingredients
- Niger seeds (Karle / Ramtil) – 100 g
- White sesame seeds – 25 g
- Peanuts – 25 g
- Red chili powder – ½ tsp
- Cumin powder – ¼ tsp
- Black peppercorns – 5
- Salt – to taste
Method
Step 1: Roast the Niger Seeds
Heat a heavy-bottom pan on medium heat. Add the Niger seeds – ½ cup and sesame seeds – 2 tbsp. Now dry roast them for 4–5 minutes, stirring continuously. The seeds will begin to splutter and release a nutty aroma. Once they turn crunchy, switch off the heat and transfer them to a plate. Allow them to cool completely.
Step 2: Roast the Peanuts
Now add the peanuts – 2 tbsp to the pan and roast them lightly until they turn crisp and aromatic. Remove them and let them cool completely.
Step 3: Grind the Chutney
Once all roasted ingredients have cooled down, add them to a mixer grinder jar.
Add red chili powder – ½ tsp, cumin powder – ¼ tsp, black peppercorns – 5, and salt as per taste.
Grind everything coarsely to make a dry chutney powder. Avoid grinding too fine; a slightly coarse texture enhances the taste.
Step 4: Store
Our Karlyachi Chutney is ready. Store it in a clean, dry airtight container to retain freshness and flavor.
Serve Karlyachi Chutney with bhakri, chapati, jowar roti, dal–rice, or curd rice for a wholesome Maharashtrian meal.
Tips & Tricks
- Always allow roasted ingredients to cool completely before grinding to avoid moisture.
- Roast seeds on medium to low heat to prevent burning and bitterness.
- For extra flavor, you can add a few cloves of garlic while grinding (optional).
- If you prefer a spicier chutney, increase the red chili powder slightly.
- Use a dry spoon while serving to extend shelf life.
