1 minute reading time (195 words)


Yield: About 3 CUP

Credits: My friend, Ruth from India, taught me this recipe to eat with vegetables and chapatis.


  • ​About 1/8 CUP (2 TBSP) ground cumin seeds
  • 1 CUP plain yogurt
  • 2 cloves garlic, minced
  • cayenne pepper, to taste
  • (OPTIONAL) 1 small potato, peeled, cooked, diced
  • (OPTIONAL) 1 small tomato, diced
  • (OPTIONAL) 1/8 CUP (2 TBSP) red onion, finely chopped
  • (OPTIONAL) 1/8 CUP (2 TBSP) cucumber, peeled, diced
  • (OPTIONAL) 1 tablespoon well chopped cilantro,  to taste
  • (OPTIONAL) black salt, to taste
  • (OPTIONAL) chili powder, a sprinkle


  1. Brown cumin seeds in a dry fry pan until they start to sputter; grind in a coffee bean mill.
  2. Mix all ingredients together evenly.


Tip: You can put about anything in it in the amount you want, but yogurt, cumin seeds and black salt (available at an Indian grocery) are the main ingredients. 

Tip: Black salt is good for digestion. Using regular salt is okay.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1/4 CUP (with all ingredients) ​22 ​+1 g (15%)​1 g (29%)​5 g (56%)0​.5 g
Ruth's Chutney


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Wednesday, 08 February 2023

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