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

Name: Mixed Seeds Powder Chutney (with Karela, Tarbuz, Kaddu Ka Beej)
Total time: 900 s
Yield: 160 (+/-)
Cuisine: Indian
Ingredients: 1 tbsp Bittergourd Seeds (Sundried); 1 tbsp Pumpkin seeds (Sundried); 1 tbsp Watermelon seeds (Sundried); 1 tbsp roasted Sunflower seeds; 1 tbsp Flaxseed; 1 tbsp Poppy Seeds (white or black Any); 1 tbsp White Sesame seeds; 1 tbsp Black Sesame seeds; 1/2 tbsp Timbur / Schezwan peppercorns (optional); 15-20 Whole Dry Chillies; as per taste Roasted Salt; as per taste Aamchur powder; 6 tbsps Roasted or Raw Groundnut

Jibita Khanna @Jibitakhanna

#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.

Jibita Khanna @Jibitakhanna

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Ingredients

10-15 minutes

160 (+/-)

1 tbspBittergourd Seeds (Sundried)
1 tbspPumpkin seeds (Sundried)
1 tbspWatermelon seeds (Sundried)
1 tbsproasted Sunflower seeds
1 tbspFlaxseed
1 tbspPoppy Seeds (white or black Any)
1 tbspWhite Sesame seeds
1 tbspBlack Sesame seeds
1/2 tbspTimbur / Schezwan peppercorns (optional)
15-20Whole Dry Chillies
as per taste Roasted Salt
as per taste Aamchur powder
6 tbspsRoasted or Raw Groundnut

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Steps

10-15 minutes

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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Jibita Khanna @Jibitakhanna

on October 08, 2021 08:29

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.