Chekke Kuru Pajji, also known as Jackfruit Seed Chutney, is a popular South Indian dish made from roasted and ground jackfruit seeds. The origin of this dish is believed to be from the state of Karnataka in India.
To make Chekke Kuru Pajji, the following ingredients are typically used:
Here is the recipe for Chekke Kuru Pajji:
Roast the jackfruit seeds until they are slightly browned and fragrant.
Grind the roasted seeds, coconut, red chilies, garlic, tamarind paste, jaggery, and salt into a smooth paste using a food processor or a mortar and pestle.
Adjust the seasoning to taste. Add more salt, jaggery, or tamarind paste as needed.
Serve the Chekke Kuru Pajji as a condiment or dipping sauce with rice, idlis, dosas, or other Indian dishes.
In terms of preservatives, tamarind paste and jaggery can help to preserve the chutney for a short period of time when stored in the refrigerator. However, it is best to consume the chutney within a few days to ensure maximum freshness and flavor.
This chutney is known for its tangy, sweet, and slightly spicy flavor and is a great addition to any Indian meal. The addition of coconut and garlic enhances the flavor and texture of the chutney, making it a delicious and unique condiment.
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