No snack and food are complete without chutney. You can consume it anytime, anywhere, and with any food. It enhances the taste of snacks and primary food items. Chutney can be used with Idli, dosa, parantha, rice, fried snacks, etc. know about five best Indian style chutney recipes in best Indian recipes blog.
1. Fresh Coconut Chutney Recipe
Ingredients For Fresh Coconut Chutney:
1 cup fresh grated coconut
1/2 cup split Bengal gram (dariya dal)
salt
One small piece of ginger
Two green chillies
curry leaves
1/4 tsp. asafoetida (heeng)
1 tsp. white lentil (urad dal)
1/2 tsp. mustard seed powder(Sarso)
1 tbsp. oil
coconut water
Method to cook Fresh Coconut Chutney:
- Grind split Bengali chana, ginger and green chillies to make a smooth powder.
- Add freshly grated coconut, salt and coconut WaterWater and grind it again very well. Add WaterWater if needed.
- For tadka, heat Pan and add oil. Add mustard seeds(saron seeds), white dal once the oil gets hot.
- Once the white Dal turns brownish, add heeng and curry leaves.
- Garnish or pour this tadka over the coconut chutney.
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2. Tomato Chutney Recipe
Ingredients For Tomato Chutney Recipe:
4 Tomatoes
Water
1/2 tsp Mustard Seeds
Curry Leaves
2 Green Chillies
1 Red Chilli
One sliced Onion
Four crushed Garlic cloves
1 tbsp Oil
1 tsp Red Chilli Powder
Salt to taste
1.5 tsp Sugar
Method to cook Tomato Chutney:
- Boil the tomato for 5-6min and peel the skin of the tomato.
- cut the tomatoes in the small pieces.
- take a pan and heat the oil in it.
- put the raee(mustard seed) in hot oil, add curry leaves, haree mirch, and laal mirch and allow the mustard seeds(raee) to start cracking.
- add the garlic and onion and cook it till the onions turn transparent.
- add the lal mirch powder and let it roast.
- add tomato and mix it well.
- add some water and cook it for 10mins and with cover it with lid.
- add salt to taste and add sugar, mix it well and then your tomato chutney is ready to serve.
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3. Coriander Mint Chutney Recipe
Ingredients For Coriander Mint Chutney Recipe:
1 ½ Cup Coriander Leaves(Dhaniya)
½ Cup Mint Leaves(Pudina)
2 Green Chillies(Hari Mirch)
1 Inch Ginger(Adrak)
1 tsp Peanuts
½ tsp Chaat Masala
½ tsp Cumin Seed Powder(Jeera Powder)
1 tsp Sugar(Cheeni)
Salt
Lime Juice
Water
Method to cook Coriander Mint Chutney:
- Grind dhaniya leaves, mint leaves (Pudhina), green chillies (Hari mirch), Ginger(adrak), Peanuts(Moongaphali), Chat Masala, Jeera Powder and sugar
- To balance the mint chutney's colour, add salt and lemon juice(nimbu ka ras) in the end.
- Grind everything well.
- Add a little bit of WaterWater in a grinder.
- Mint Dhaniya chutney and is ready to serve
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4. Date And Tamarind Chutney Recipe
Ingredients For Date & Tamarind Chutney Recipe:
Use 1/4 cup more WaterWater for a thinner consistency
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp fennel seeds
100 gm (1/2 cup) dates, deseeded
100 gm (1/2 cup) tamarind, without seeds and fibres
110 gm (1/2 cup) jaggery, powdered
500 ml (2 cups) Water
1 tsp red chilli powder
1 tsp dried ginger powder
¼ tsp hing or asafoetida
1 ½ tsp Himalayan black salt (Kala namak)
Method to cook Date & Tamarind Chutney Recipe:
- Roast jeera, dhania aur saunf seeds for 2-3 mins in a Kadai. Powder the roasted seeds in a spice mill
- Add khajoor, imalee, gudd aur 2 cups of WaterWater in a kadhai. Boil the entire mixture in a boil. It will take at least 8-10mins
- Once the mixture gets boiled, add the masala paste, laal mirch powder, ginger powder, heeng and salt.
- Cook for 4-5 mins in a medium-low flame until the mixture thickens.
- Cool it down and grind it in a mixture.
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5. Sweet And Sour Tamarind Chutney Recipe
Ingredients For Tamarind Chutney Recipe:
50 gms Tamarind (Emilee)
1 cup WaterWater (hot)
100 gms Jaggery(Gudd)
1 tsp Coriander & Cumin Seeds Powder(dhaniya and jeera powder)
1/2 tsp Black Salt(Kala Namak)
1/2 tsp Ginger Powder (dry)
1/2 tsp Kashmiri Red Chilli Powder
Salt
1 tsp Sesame Seeds( till seeds)
Method to cook Tamarind Chutney Recipe:
Soak the emilee in a bowl for at least 15-20 minutes. After 20 minutes, make a paste of imilee in a grinder.
After that strain the Emilee pulp and add the WaterWater which is used for soaking the Emilee.
Add the emilee pulp for 2-3 minutes, add gudd(jaggery), dhaniya, jeera powder, Kala namak, and ginger powder(adrak Powder), Kashmiri Laal mirch powder, and salt.
Boil the chutney for 3-4 mins after that add sesame seeds(til ka beej). Turn off the flame, and your sweet and sour chutney is ready to serve.
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