Gather all spices, herbs and equipment. Place a small metal bowl or tawa ready for the dhungri tadka over medium flame (madhyam aanch).
02
Step
Phase 1: Preparation & Setup
Rinse coriander and mint leaves, pat dry, and set aside.
03
Step
Phase 2: Roasting & Grinding
Heat a heavy‑bottomed pan over medium flame (Madhyam Aanch). Add the red chili pods, sesame seeds, cumin, fennel and peppercorns; roast 3–4 minutes, stirring constantly, until they turn deep mahogany...
04
Step
Phase 2: Roasting & Grinding
Add the garlic cloves and continue roasting for another 1 minute; you will hear a gentle sizzle and the garlic will turn light golden.
05
Step
Phase 2: Roasting & Grinding
Transfer the roasted mixture to a mortar or spice grinder. Grind to a coarse powder, leaving tiny flecks for texture.
06
Step
Phase 3: Blending the Chutney Base
In a blender, combine the fresh coriander, mint, lemon juice, salt, grated jaggery and the freshly ground spice mix. Blend on low speed (Dheemi Aanch) just until the herbs are shredded and the mixture...
07
Step
Phase 3: Blending the Chutney Base
Taste and adjust salt or jaggery if needed; the chutney should balance heat, acidity and a hint of sweetness over medium flame (madhyam aanch).
08
Step
Phase 4: Dhungri (Smoky) Tadka
In a small skillet, heat 2 tbsp pure desi cow ghee and 1 tsp mustard oil over high flame (Tez Aanch) until the oil begins to shimmer and you hear a faint crackle.
Per Serving
Nutrition Breakdown
2 tbsp (approximately 30g)
1693.50
Calories per serving
15.46g
Protein
55.40g
Carbs
74.35g
Fat
Fiber7.90g
Sugar26.38g
Sodium10053.00mg
Cholesterol0.00mg
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Time to cook Rajasthani Dhungri Tadka Chutn...
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