What to do when you don’t have mint or coriander and want to create a tangy chutney. This chutney could be a good solution.
Karonda – 100 gms
Garlic – 10-15 cloves
Green Chillies – 1-2 (can be increased as per your requirement of spicyness)
Rock Salt (Kala Namak) – As per taste
Heeng (Asafoetida) – A pinch
Roasted Cumin (bhuna zeera) – 1 tsp
Wash and cut the Karondas in half. (I generally don’t remove the seeds, but you can remove the same if you wish to). Add all the ingredients and grind into a chutney.
This chutney has a slightly tangy taste and remains fine in refrigerator for a week.