This pungent accompaniment will surely tease your taste-buds.
This chutney is used to make mysore sada dosa. A thin layer is spread on the inside of the dosa. It taste great and is a good variation to regular dosas.
Like most South Indian recipes, this is a hot and spicy tomato and onion chutney.
Perk up your meal with this chutney. Purée this to make a smooth chutney and enjoy the contrasting flavours.
A pungent chutney of garlic, spiced up with chilli powder and pepped up with lemon juice. Lehsun ki Chutney combines wonderfully with plain and simple dishes like Bajra Rotla. It can also be used to perk up sandwiches, pav bread, and other savoury snacks.
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!
Chaat without green chutney? Never! One of the most important ingredients used by Mumbai’s street-food vendors, the Green Chutney is used not just in the preparation of chaat but also in various other exciting dishes like vada pav and sandwiches too. You can even serve it as an off-beat dip for chip ....
This chatpata dish is sure to add a lot of excitement to your meal! A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 2 to 3 days. A delectably spicy combo of ....
Malgai Podi is also fondly called gun powder, which makes it obvious just how fiery it tastes! The spiciness of red chillies combined with the aroma and rich taste of roasted dals and asafoetida makes this South Indian spice powder a really tongue tickling treat. Malgapodi is mixed with til oil or g ....