Kakharu Manji(skin off) - 250grams
Ginger- 1 small piece, Garlic - 1 clove
Green chilli- 1, Salt

Take dried kakharu manji and peel the skin off
Toast the kakharu manji for 4 mins in a frying pan.
Grind to a fine paste with ginger, garlic, green chilli and salt.

Note: Drizzle some olive oil and crushed pepper on this chutney and serve it with crackers etc. This chutney can be used as a dip.

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