### TranslatedIngredients: 3 tablespoons Kala jeera,1/4 cup Fresh coconut - grated,2 to 3 Dry Red Chillies,2 to 3 cloves Garlic,1/4 cup Coriander (Dhania) Leaves - chopped,pinch Sugar,Salt - to taste,1 teaspoon Sesame (Gingelly) Oil,1/2 teaspoon Mustard seeds,5 to 6 Curry leaves,2 Dry Red Chillies ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 6 ### Cuisine: North Karnataka ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Uchellu Chutney Recipe, first dry roast the Uchellu (kala jeera seeds) in a pan on a medium-low heat for a minute. Continuously toss them to avoid them from burning.Set the pan aside to cool for a while before using in the chutney.Next, all the ingredients for the chutney into a blender and blend till smooth, with just a dash of water. The chutney should be well ground, but with texture and thickness. You are not looking for a runny chutney here.Transfer the chutney from the grinder jar into a bowl.Place a Tadka Ladle on a low heat. Add oil into it for tempering. Allow the oil to warm, and then add mustard seeds to crackle.Next, add curry leaves and red chillies and let it crisp up and sputter. Pour the tempering over the chutney and serve the Uchellu Chutney along with jowar roti, akki rotti, kadubu or chapatis. 