Kalo Jeera Bata
Chutney Special

Kalonji Chutney – Kalo Jeera Bata

Kalonji, Kala Jeera, Black Cumin or Nigella is a common spice used for tempering. The black seeds come with lots of health benefits. It is very beneficial medicine to cure cough and cold.

Today let’s try a delicious chutney made out of kalonji.

Kalo Jeera Bata

Kalo Jeera Bata

Course Chutney
Cuisine Assamese Cuisine, Bengali Cuisine, Indian
Servings 4 Person


  • Pestle and Mortar


  • 4 tbsp Kalonji
  • 15-20 cloves Garlic
  • 8 Green Chillies
  • 1 tbsp Mustard Oil
  • Salt To Taste


  • Heat a pan on medium flame. Add Kalonji, Garlic and Green Chillies, and dry roast for about 5 minutes.
  • Now, switch off flame and keep aside to cool down.
  • In a shil nora, grind the roasted ingredients. Sprinkle salt and little water while grinding. The chutney can be prepared in grinder. However, chutney is best prepared using shil nora (Bengali version of a pestle and mortar).
  • When the chutney is grounded to smooth paste, transfer to a bowl. Mix mustard oil.
  • Your chutney is ready.


Relish with rice or as a side dish with roti.
Enjoy and Bon App├ętit!!

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