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The moment one thinks of chaat or any North Indian snack for that matter, Sweet Chutney immediately comes to mind. While it is one of the key ingredients in the preparation of chaat recipes, it doubles up as a tongue-tickling accompaniment for any snack like samosa or tikki. The combination of dates and tamarind with a dash of spices gives the Sweet Chutney a sweet and tangy flavour, which is absolutely fabulous. You might also want to try out other accompaniments like the Mint Chutney and Mysore Chutney. See detailed step by step photos of Sweet Chutney recipe below.

Here is a fiery garlic chutney to excite your taste buds! traditionally, this chutney is made using a grinding stone, but it is quite convenient to make with modern mixers. This chutney is a superb combo for fried snacks like pakodas, bhajias, etc. It can be stored in the refrigerator for 10-15 days and used well to complement these, and other dished as well.

The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Also do try other pachadi recipes like Red Pumpkin Pachadi , Doodhi Pachadi and Cucumber Pachadi .

Here’s a mind-blowing chutney that you can serve as an accompaniment or a dip, or use to make other dishes like saladsrolls and wraps. Made of garlic and flaxseeds, this chutney has a spicy taste that gives your taste buds an effective shake! Crushing garlic cloves activates an enzyme called Allinase, which helps convert Alliin to Allicin. This Allicin has appreciable health benefits, including anti-bacterial, anti-fungal and anti-viral properties. But we agree that peeling and crushing garlic can be quite a task! We suggest you soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips. This peppy Garlic-Flaxseed Chutney stays good for around 10-12 days, so you can make a batch and keep it handy to enjoy as and when required.

mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images. mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich is the perfect accompaniment to any Indian snack to raise its appeal and flavour quotient. Learn how to make pudina chutney. To make mint chutney, combine mint leaves, coriander, onions, lemon juice, sugar, green chillies and salt along with ¼ cup of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. The aroma of mint leaves can add a touch of fragrance and fresh herb flavour to any dish. And in the form of pudina chutney it is truly irresistible. This chutney has the aromatic freshness of mint combined with the earthiness of the coriander to chalk out the perfect balance of flavours. The onions have been added in restaurant style spicy mint chutney so they give an additional taste when served alongside with Indian appetizers like Indian appetizers like Kebabs / Tikkis / Barbeques or use it to prepare your favourite roadside snacks. Lemon juice, of course, is to maintain the colour of the chutney and the sugar balances the sourness of the lemons. Tips for mint chutney. 1. When you clean the bunch of mint leaves, let the tender stems be intact. Remove and discard only the thick stems. 2. Adjust the green chillies as per your spice level. Use the dark variety of green chillies, if you love your mint chutney really spicy. 3. This chutney stays for 2 to 3 days when refrigerated. If you skip the onions, you can store it in a deep-freezer for 2 to 3 months too! Enjoy mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with step by step photos.

chutney podi recipe | Thengai powder | chutney podi with coconut | with 30 amazing images. chutney podi recipe is known as Thengai podi. Podi means powder in Malayalam. Learn how to make chutney podi. This flavourful chutney podi is sure to make you gobble up an extra idli or two! Mixed with ghee, this chutney podi makes an exciting accompaniment to hot idlis and dosas. When packing idlis in the lunch box or for a journey, you can coat them with a mixture of Thengai podi and ghee to make sure they remain moist and soft. Having absorbed all the flavours of the chutney podi, the idlis will taste even better than fresh, hot ones! You can even use this aromatic chutney powder to season upma and dry sabzis to make them more appealing. Add chutney podi on top of the rice. Add ghee and mix with the rice. This is how you serve chutney podi with ghee. It tastes incredible. Tips for chutney podi recipe: 1. Remember to keep stirring while roasting. 2. Pulse and blend in a mixer to a coarse powder. Pulse as grated coconut will release oil and become a thick paste. 3. Dry roast on a slow (low) flame till they release a pleasant aroma, while stirring continuously (approx. 10 to 12 minutes). 4. Store the chutney podi in airtight container once cooled completely and it stays fresh for 2 months. Enjoy chutney podi recipe | Thengai powder | chutney podi with coconut | with step by step photos.

Although red in colour, the red garlic chutney is not fiery. The use of coconut moderates the spiciness of this chutney, making it suitable for all. The use of tamarind pulp is very important to balance the taste of coconut and garlic, and ensure that you add the suggested quantity.

peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with amazing 8 images. peanut curd chutney or faral chutney is a quick and easy farali chutney eaten during fasting days! faral chutney compliments really well with farali food like sabudana vada and potato chips! farali chutney is a 5 ingredient recipe made off unsalted peanuts, curd, ginger green chilli paste, lemon juice, jeera and can be ready in a jiffy! When peanuts and fresh curds are combined, what you get is a spicy, crunchy and tangy shingdana chutney accompaniment that goes well with Sabudana Khichdi and Sabudana Vada , Kand Aloo Pakoda and Faraali Pattice.We have used unsalted peanut and would suggest you to do the same during fasting. Some people also skip table salt during their fasting days and use rock salt that’s why we have used rock salt in preparing the peanut curd chutney! The best part is that this farali chutney for sabudana vada involves zero cooking time! Just pop everything into the blender, whir, and it’s ready! Do not add any water while grinding, or the peanut curd chutney might become watery!! Complete your farali thali with healthy peanut curd chutney on the side! All ingredients used in peanut curd chutney are healthy. Learn to make peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with detailed step by step recipe photos and video below.

hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney | with 14 amazing images. hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney is an Indian winter special accompaniment to snacks. Learn how to make dhaniya lahsun ki chutney. To make hare lehsun ki chutney, combine the coriander, fresh green garlic, chana dal, lemon juice and chopped green chillies along with 5 tbsp of water in a mixer and blend till smooth. Store in an air-tight container, refrigerate and use as required. A unique combination of perky coriander and fresh green garlic, made into a chutney that urges you to lick your fingers! The lemon juice adds a pleasant tang to the dhaniya lahsun ki chutney, while the roasted chana dal helps balance the flavours and thickens the chutney as well. The most peculiar benefit of green garlic is due to its active ingredient, allicin. This works as a powerful antioxidant to boost your immune system and prevent common infections like cough and cold as well as chronic diseases like cancer. Fresh green garlic shows its presence in the winter season. Grab it, make healthy green garlic chutney and relish it with recipes like Sprouts Dhokla and Oats Moong Dal Tikki. From weight-watchers to diabetics and heart patients to cancer patients, all can make this hare lehsun ki chutney a part of their menu. This chutney is totally devoid of sugar too, this increasing its health quotient. The coriander and green chillies both are a good source of vitamin C too. This key nutrient in this chutney helps boost the immune system. Tips to buy green garlic for hare lehsun ki chutney. 1. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 2. They may be marketed as baby garlic or spring garlic. Enjoy hare lehsun ki chutney recipe | dhaniya lahsun ki chutney | healthy green garlic chutney | with step by step photos.

capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images. capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney. To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice. Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies. A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody. Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu. Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days. Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.

This South Indian chutney, replete with the nutty flavour of chana dal and the peppy flavour of spices, is sure to add a flavourful dimension to any dish it’s served with. The Roasted Chana Dal chutney gets its pleasant tang from curds, which also contributes to the nice consistency and mouth-feel of this chutney. Serve it with idlis or dosas .

Roasted brinjal has an exquisite aroma that’s sure to kindle anyone’s appetite. Combined with a brilliant combination of ingredients like onions, garlic and ginger the brinjals transform into a fantabulous accompaniment. he Baingan Chutney tastes awesome with rotis , idlis and dosas , and can also be served as a dip . Try other chutney recipes like Tomato Chutney or Spicy Onion Chutney .

coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney | with 16 amazing images. coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney is a popular recipe which features in all Indian menus. Learn how to make green chutney for Indian deep fried snacks. To make coriander garlic chutney, combine all the ingredients with 2 tbsp of water in a mixer and blend till smooth. Refrigerate the green garlic chutney in an air-tight container and use as required. palak dhania chutney is a popular accompaniment of the Indian cuisine. It is served as a side-dish with deep-fried snacks, spreads for rolls and sandwiches or simply to perk up the most basic meal. Coriander and garlic make a striking combination, which adds great value to snacks and chaat. The innovative twist in this version of the coriander garlic chutney is the addition of spinach, which improves the volume and consistency. A little daria and curds help bind these dynamic ingredients together, while common ingredients like green chillies enhance the flavour of the palak dhania chutney. Serve this green chutney for Indian deep fried snacks with samosa, cabbage vada and all time favourite kanda bhaji at tea time or at a party. Tips for coriander garlic chutney. 1. When green garlic is in season, you can substitute garlic with chopped green garlic. 2. Spinach can be substituted with chopped mint. Enjoy coriander garlic chutney recipe | green chutney for Indian deep fried snacks | palak dhania chutney | with step by step photos.

onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with 20 amazing images. onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney is a perfect accompaniment to any Indian snack. Learn how to make pudina chutney with onion Punjabi style. To make onion pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using approx. ¼ cup of water. Serve the onion pudina chutney immediately or store in an air-tight container in the fridge for 2 to 3 days or in the freezer for a month. A sprightly and light chutney made with a combination of aromatic mint and coriander leaves, green chillies, ginger and onions, the onion mint chutney is an invaluable tool for the Indian chef. The addition of onions is perhaps the master stroke in this pudina chutney with onion Punjabi style, that enhances the flavour of all the other ingredients. Further, the use of lemon juice balances the use of sugar well. This handy mint onion chutney for Indian snacks can be used in the preparation of several recipes including chaat, sandwiches and even parathas, apart from being served as a delightful accompaniment to many quick evening snacks. Similar to onion pudina chutney we suggest you look at our collection of 265 chutney recipes. Tips for onion pudina chutney. 1. Prefer to remove thick stems of the mint leaves as they tend to make the chutney bitter. 2. Do not wash or chop mint leaves in advance. They tend to discolour fast. 3. Lemon juice is a must to maintain the colour of the chutney. So do not skip it. 4. Health conscious people can avoid the use of sugar. If you do so, then reduce the lemon juice to 2 tsp. 5. This chutney stays fresh in an air-tight container in the fridge for 2 to 3 days and in the freezer for a month. Enjoy onion pudina chutney recipe | mint onion chutney for Indian snacks | pudina chutney with onion Punjabi style | onion mint chutney | with step by step photos.

A classic South Indian accompaniment, the Coconut Thuvayal is a slightly spicier coconut chutney made by blending coconut with roasted dals and spices. A dash of asafoetida boosts the aroma of this chutney while tamarind gives it an appetizing tang. The Coconut Thuvayal can be enjoyed with any meal. You can have it with idlis or dosas , or with curd rice, Sambhar rice or dal rice. You can also mix a little thuvayal and til oil with hot rice and enjoy with papad and raita. It stays fresh in the fridge for 3 or 4 days, so you can make a batch and store it for timely use. Do try your hand at more South Indian recipes like Curd Rice or Toovar Dal
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