Recipe of Favorite Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej)

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Speedy Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej) is 160 (+/-). So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej) estimated approx 10-15 minutes.

To get started with this recipe, we have to first prepare a few components. You can cook Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej) using 13 ingredients and 5 steps. Here is how you can achieve it.

#cookeverypart #cookpadindia I dedicate this Scrumptious Mixed seeds Powder Chutney #nogarlic #noonion to my mom, whom I lost recently in the Pandamic We used to enjoy this more on Vegetarian Days ! My Husband has named it "Exoctic Chutney" ! My mother would often make this dry Powder Chutney with Sun-dried Bittergourd/ Karela, Pumpkin seeds , Watermelon seeds, Jackfruit seeds with Flaxseed/ Linseeds/Alsi/ Aalas ( which in those days were not very popular as today ) and other seeds like Schezwan peppercorns/ Timbur, Silam (Pirella seeds) and Philinge (Niger seeds), if available at home because these were only available if we went to Darjeeling or Sikkim or someone came from there and bring them as gifts for us in Kolkata. Otherwise as usual she would add some sesame seeds, poppy seeds along with Whole dry Red Chillies, Groundnuts ( to give body to the Powder Chutney), Aamchur / Dry Mango Powder (or Lapsi powder - Dry powder of Nepali Hog Plum) for a hint of sourness and salt. It's better to roast the salt too, to get rid of the moisture and long self life of the Chutney but it would not last that long in our house. Now I mix and match with other seeds as per availability and make. P.S: As a small kid I would often think why mom dries up these seeds,what does she do? I would eat and relish the Chutney with Dal Bhaat but never knew what it was made of until I reached a certain age and started helping mom in kitchen.

Ingredients and spices that need to be Prepare to make Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej):

1. 1 tbsp Bittergourd Seeds (Sundried)
2. 1 tbsp Pumpkin seeds (Sundried)
3. 1 tbsp Watermelon seeds (Sundried)
4. 1 tbsp Sunflower seeds (optional)
5. 1 tbsp Flaxseed
6. 1 tbsp Poppy Seeds (white or black Any)
7. 1 tbsp White Sesame seeds
8. 1 tbsp Black Sesame seeds
9. 1/2 tbsp Timbur / Schezwan peppercorns (optional)
10. 15-20 Whole Dry Chillies
11. as per taste Roasted Salt
12. as per taste Aamchur powder
13. 6 tbsps Roasted or Raw Groundnut

Instructions to make to make Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej)

1. Start by dry roasting Bittergourd/ Karela seeds, Pumpkin seeds and water melon seeds. When it starts spluttering, add the sunflower seeds and the Schezwan peppercorns too and dry roast for few minutes till you get a nice aroma and seeds change little color. Put it on a plate and let it cool.
2. Dry roast the Chilli along with Sesame seeds and roast the groundnut, for a minute to freshen it up. Dry roast the flaxseeds too, when it starts spluttering take it out and put it on the plate along with other seeds. Dry Roast the poppy seeds, when you get a nice nutty aroma take it off and put it on the plate to cool. Be careful as the colour change is not visible much while roastng black Poppyseeds, use white Poppyseeds if available. Dry roast the salt too for a minute or so.
3. Once everything cools put everything in a mixer grinder jar and make it into a coarse powder. I added 1 Tsp each of roasted salt and Aamchur powder in the beginning along with other ingredients and later on added about 1/4 each of it and gave it a quick mix in the mixer grinder. Store in a dry clean airtight bottle and relish with Daal Bhaat Saag or sprinkle on your Salads or simply sprinkle on your Dal and have it with roti, it's versatile so use and have it anyways !
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So that's going to wrap it up with this exceptional food Recipe of Homemade Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej). Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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