Karlyachi Chutney

This can be eaten instead of pickle. It can also be had with dosas or idlis instead of coconut chutney.

~Ingredients

1 cup of niger seeds (karlya) (available at local provision stores)
½ cup roasted groundnuts
¼ cup til or sesame seeds
¼ cup dry coconut pieces (kopra)
½ cup curry leaves (karipatta)
10-15 red chillies
1 small piece rock hing (asafeotida)
Salt to taste
Oil

~Method

Roast the niger and sesame seeds on a tava till they are crunchy.

Heat oil in a kadhai. Add the hing and dry coconut pieces. Fry till light brown.

Add curry leaves and red chillies. Fry for some time.

Add the til seeds, niger seeds and roasted groundnut into the kadhai. Add salt and mix well.

Grind coarsely in a mixer or pound in a khalbatta (the hand pounding vessel used to powder spices to obtain masalas).

Store in an air-tight jar.