Image Source : betterbutter.in
Introduction
Made with wild desert cucumbers (kachri), this tangy chutney is a unique Rajasthani flavor booster.
Historical Relevance
Nomadic tribes used dried kachri powder as a souring agent, long before tomatoes and lemons became common in the desert.
- Preparing Chutney
Ingredients:
- ½ cup dried kachri slices or powder
- 2 garlic cloves
- 2 green chilies
- Salt to taste
- 1 tbsp mustard oil
Instructions:
- Soak kachri in warm water for 30 mins if using slices.
- Grind with garlic, chilies, and salt into coarse paste.
- Add a drizzle of raw mustard oil.
Pro Tips
- Fresh green kachri can also be used for sharper flavor.
Serving Suggestions
Served with bajra roti, khichda, or simple dal.
Fun Fact
Kachri enzymes act as natural meat tenderizers, so villagers also marinate game meat with it.