How to make Parmal ki Chutney

This recipe is contributed by Member Seema Rout.

Main Ingredients : Parmal, Red chillies (लाल मिर्च )

Cuisine : Uttar Pradesh

Course : Pickles, Jams and Chutneys

Parmal ki Chutney Recipe Card

Parmal ki Chutney

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Pickles, Jams and Chutneys recipes like Nimbu Ka Achar, Chasni Ki Chutney, Chilli Chutney , Date And Tamarind Chutney.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Easy

Taste : Mild

Ingredients for Parmal ki Chutney Recipe

  • Parmal 200 grams

  • Red chillies dry 2

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Curry leaves 4-5

  • Grated fresh coconut 2 tablespoons


Step 1

Parboil the parmal with a pinch of salt in it. Remove and mash it.

Step 2

Heat oil in a non stick pan add dry red chillies, mustard seeds, curry leaves & salt.

Step 3

As it crackles, add mashed parmal saute for two minutes.

Step 4

Add coconut and serve hot.