Onion seed chutney (black breadspread)

I recently came into posession of a large bag of onion or Nigella Seeds as someone confused them with Caraway Seeds. I am used to Caraway seeds being called Black Cumin, but apparently in eastern parts of India, Nigella seeds are called black cumin! Be aware of this as they have completely different uses.

This chutney or spread has a very strong flavour. In the category of horseradish and wasabi. It's raditionally eaten with hot white rice, but I love it as a spread on toasted flatbread. the bread completely absorbs the strong flavour and it's delicious.

Here's what you need.

4 tablespoons nigella seeds

One medium onion roughly chopped

5 garlic cloves

Half teaspoon salt

1/3 teaspoon SouthIndian4me Red Chilli Powder

3 tablespoons lime juice

Heat a dry pan on medium flame and dry roast the nigella seeds. Remove and set aside.

In same pan, add 2 tablespoons veg or sunflower oil. Add onions, garlic, salt and chilli powder and fry until onions are translucent. Set aside to cool

In a spice grinder, grind theroasted nigella seeds to powder. then to the powder in jar, ass the onions, garlic mixture and grind to a paste. Adjust salt and lime to taste.

At this point the chutney will be very strong tasting. Toast some flatbread or any bread really, spread the chutney, top with fresh tomatoes and the transformation is unbelievable.

You can also add some olive oil to the chutney once it's done.