Recipe for Kandyachi Chutney

This is a Recipe for preparing at home spicy and tasty Khamang Kandya chi Chutney. A traditional Maharashtrian Onion Chutney preparation; try this dish, it will add taste and flavor to a dull meal.

The Marathi language version of this Shengdana Chutney recipe and the preparation method can be seen here – Spicy Peanuts Chutney

Kandyachi Chutney Preparation Time: 30 Minutes
Serves: 4 Persons

2 Big Onions
1 Table spoon Ginger Garlic paste
1 Tea spoon Red Chili Powder
1 Tea spoon Coriander-Cumin seeds powder
2 Table spoon (Peanut powder thick)
2 Table spoon Coriander (chopped)
Salt to taste

For Tadka
2 Table spoon Oil
1 Tea spoon Mustard Seeds
1 Tea spoon Cumin Seeds
¼ Tea spoon Asafetida
¼ Tea spoon Turmeric

Heat Oil in the frying pan and prepare the Tadka. After that add Onion, Ginger-Garlic paste. Mix it well and cook till the color change in to dark brown. Then add Red Chili powder, Coriander-Cumin seeds powder, Peanut powder, and Salt. Mix it well and cook for 2-3 minutes.
The Chutneyis ready! Serve hot with Chapatti.

About Sujata Nerurkar (1997 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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