By Devi Poojari
The aromatic leaves of the ajwain plant form the base of this herby-nutty and savoury chutney – great to eat with aloo parathas, rotis and even pakoras; and great for digestion.
20 fresh ajwain leaves 10 curry leaves 1 teaspoon cumin seeds 4 cloves garlic, minced 2 tablespoons walnuts 4 tablespoons yoghurt 2 teaspoons vegetable oil Salt, to taste
Heat the oil in a pan and temper the cumin seeds lightly.
Add the ajwain and curry leaves, garlic and walnuts and sauté for 4-5 minutes.
Transfer the contents to a blender jar and add a couple of tablespoons of yoghurt, before grinding to a smooth paste.
Season the chutney with salt and add the remaining yoghurt before blending once again.
Tip into a bowl and serve as an accompaniment to meals of your choice.
Image Credit: delish.com