pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with 15 amazing images.
pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney is a khatta-meetha accompaniment, especially loved by kids. Learn how to make pineapple chutney with raisins.
To make pineapple and raisin chutney, combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally. Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Cool completely and serve or store refrigerated in an air-tight container.
If your taste buds love adventure, then this Indian pineapple chutney will be a perfect treat for them! With the crispy, tangy taste of pineapples and the aesthetic sweetness of raisins.
What’s more enticing about this sweet and sour pineapple chutney is that it is perked up by the exhilarating aroma of both the whole spices and spices powders. Fennel powder is very unique to this recipe. It is a highly aromatic herb and adds slightly sweet and refreshing flavour to this dish. The use of chilli powder balances the taste well and makes it a delight to devour.
This sweet and sour pineapple chutney serves as a vibrant accompaniments for chapatis. Spread it on some leftover chapati and serve it as a yummy snack. Have some bread slices at home? Toast them in a pop-up toaster and spread this chutney over it to make a quick fix tasty snack.
Tips for pineapple and raisin chutney. 1. Choose the perfect pineapple, which is not very sour. 2. Remember to keep stirring the sugar mixture so it does not stick to the pan. 3. Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them. 4. You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice. 5. You can store this chutney in an airtight container in the fridge, for up to four days.
Enjoy pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with step by step photos. onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with 20 amazing images.
onion chutney is a popular condiment in Indian, and is also enjoyed by people all over the world. Learn how to make quick South Indian onion chutney.
To make onion chutney, heat the coconut oil in a broad non-stick pan, add the cumin seeds, urad dal, chana dal, peanuts and sauté on a medium flame for 1 minute. Add garlic, onions, chilli powder (non spicy variety), sauté on medium heat for 2 to 3 minutes. Cool completely.
In a mixer put the cooled cooked onions, dals and spices mixture. Add jaggery, lemon juice, salt, 1/2 cup water plus 1 1/2 tbsp water while blending. Blend to a smooth paste. onion chutney is ready. Tempering is optional to add to onion chutney.
Main ingredients of spicy Onion chutney.
Onions have a unique flavor that is both sweet and savory. This flavor pairs well with the other ingredients in onion chutney, such as garlic, ginger, chilies, and tamarind. Onion is also the main ingredient in the chutney.
Urad dal has a nutty, earthy flavor that complements the sweetness and pungency of onions. It also adds a bit of thickness and body to the chutney. Urad dal helps to create a smooth and creamy texture for the chutney.
Chana dal has a mild nutty flavor that compliments the other flavors in onion chutney, such as the onions, garlic, ginger, and chilies.
Raw peanuts have a slightly nutty and earthy flavor that compliments the other ingredients in onion chutney well.
onion chutney is a delicious condiment that can be enjoyed with many popular Indian snacks , such as Idlis, dosas, uttapam, chillas, and pakoras.
Pro tips for onion chutney. 1. Consider using coconut oil instead of processed seed oils for a healthier diet. 2. Add 1 tbsp chilli powder, non spicy. Use the non spicy chilli powder or cut the amount of chilli powder used. 3. Jaggery is a natural sweetener that is made from the sap of palm trees. Some use sugar instead of jaggery to make the chutney. onion chutney is typically made with a combination of sweet, sour, and spicy ingredients. Jaggery helps to balance these flavors and create a harmonious taste profile.
Enjoy onion chutney recipe | quick South Indian onion chutney | Vengaya chutney | with step by step photos. Tomato corn chutney is made by cooking tomatoes and corn, using various herbs and spices. It can be served as an accompaniment or with chips as a dip. Try this simple chutney which will be enjoyed by everybody.
til chutney recipe | tilachi chutney | sesame seeds chutney powder | Maharashtrian til chutney | with 15 amazing images.
Til chutney is a traditional chutney from the Indian state of Maharashtra. Learn how to make tilachi chutney.
Til chutney, a Maharashtrian chutney made with sesame seeds, is also known as tilachi chutney in Maharashtra and sesame seeds chutney powder in some parts of India.
To make til chutney, heat a non-stick pan, add the sesame seeds and dry roast on a medium flame for 2 minutes, stirring continuously while roasting.Remove from the flame and allow it to cool completely. In the same pan heat grated dry coconut and dry roast on a medium flame for 2 minutes, stirring continuously while roasting. Cool. Once cooled, combine the roasted sesame seeds, roasted grated dry coconut , chilli powder, and salt in a mixer and blend to a coarse powder. Store til chutney in an air-tight container and use as required.
Main ingredients for til chutney.
sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of the daily requirement of calcium is fulfilled by consuming ½ cup of sesame seeds. Sesame seeds are a storehouse of iron, folic acid and help to prevent iron deficiency anaemia and boost your energy.
grated dry coconut (kopra). Dry coconut is a good source of medium chain fatty acids (MCTs), which are a type of fat that is easily digested and absorbed by the body. MCTs can help to boost metabolism and promote weight loss.
chilli powder. Chilli powder adds heat and flavor to sesame chutney. It also helps to balance out the other flavors in the chutney, such as the sweetness of the coconut.
Sesame seeds chutney powder is a favourite Maharashtrian accompaniment for chapatis, dashmi roti, nachni bhakri, chawal bhakri in Maharashtra, and is often prepared in the dry form and stored at room temperature for 4 days.
We also show you how to make til chutney without coconut. Use 1/4 cup sesame seeds (til), 1 tbsp roughly chopped garlic (lehsun), 1 tsp chilli powder, 1/2 tsp sugar, 1/2 tsp cumin seeds (jeera). Look at the bottom of the recipe page on how to make til chutney without coconut.
Pro tips for til chutney. 1. Dry roasting grated dry coconut enhances its nutty flavor and aroma. It also makes it crispier and gives it a slightly sweet taste. 2. Chilli powder adds heat and flavor to sesame chutney. It also helps to balance out the other flavors in the chutney, such as the sweetness of the coconut. 3. Roasting sesame seeds enhances their nutty flavor and aroma. It also makes them crispier.
Enjoy til chutney recipe | tilachi chutney | sesame seeds chutney powder | Maharashtrian til chutney | with step by step photos. red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with 8 amazing images.
red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha will add some spice to your meal. Learn how to make Maharashtrian style red chilli garlic thecha.
To make red chilli thecha, in a mixer jar add kashmiri chilli, pandi chilli, garlic, peanuts, cumin seeds, lemon juice, salt and ½ cup water. Blend into a semi-coarse paste. Heat oil in a broad nonstick pan, add a pinch of hing and the prepared red chilli mixture. Mix well and cook on medium flame for 5 to 8 minutes, while stirring occasionally. Store the red chilli thecha in an air-tight container and refrigerate it for a week. Use the red chilli thecha as required.
Spicy and tangy red chilli thecha – it’s a must in every Maharahstrian household! Thecha with bhakri is all-time favourite Maharashtrian combo, and this chutney-like dish is often prepared in small batches and enjoyed fresh.
While the lal mirch ka thecha tastes good when prepared in the mixer itself, the flavours of chillies, mustard and garlic will be even more prominent if patiently ground with a mortar and pestle, so try it the traditional way when you find some free time.
A classic Maharashtrian accompaniment, the red 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 8 days.
Tips for red chilli thecha. 1. While buying fresh chillies look for shiny, deep red coloured, crisp and unwrinkled ones. 2. Try to pick out sturdy crisp garlic cloves which do not appear wilted, and you should also check for mold and mildew on the garlic too.
Enjoy red chilli thecha recipe | spicy Kolhapuri thecha | red mirchi thecha | Maharashtrian style red chilli garlic thecha | lal mirch ka thecha | with step by step photos. We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. But, many of us are at a loss of interesting ways to include it in our diet. While we do attempt to include it in mukhwas, raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy herbed crackers. Serve it with the minty beetroot dip to enhance the flavour and health quotient.
Cheese and pepper spread is one of the easiest to make, and probably the most common too. It can be used for sandwiches, burgers, and just about any bread preparation.
ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with 25 images.
ridge gourd chutney is also known as turai chutney. Learn to make peerkangai chutney for Idlis, Dosas.
To make ridge gourd chutney, in a mixer, add the sautéed ridge gourd, coriander, tamarind, coconut, green chillies, salt and ¼ cup of water and blend to a smooth paste and top with a tempering of dals and chillies.
South Indians often combine roasted dals with sautéed veggies to make delicious chutneys like beerakaya pachadi, which go very well with idlis, dosas, puris and just about any snack.
To enjoy these chutneys the traditional way, mix them with steaming hot rice topped with a dash of til oil or ghee, and relish with roasted urad papads. Here is how to use ridge gourd chutney in this fashion.
ridge gourd is absolutely low in calories and carbs, thus making it a very virtuous choice for those on low-cal and low-carb diet. Consuming ridge gourd regularly can help to maintain blood sugar levels and hence this ridge gourd chutney is diabetics friendly.
Enjoy ridge gourd chutney recipe | beerakaya pachadi | peerkangai chutney for Idlis, Dosas | healthy turai chutney | with step by step photos. fried coconut chutney | roasted coconut chutney | nariyal chutney | with 15 amazing images.
The mellow flavour of fresh coconut transforms into a more exciting one when it is roasted to a golden brown.
This particular Fried Coconut Chutney (Roasted Coconut Chutney) capitalizes on the rich taste of roasted coconut, which is teamed up with other taste and texture enhancers like roasted dal, tamarind and red chillies.
It is quite an easy chutney, but has a totally different flavour from the soft fresh coconut chutney. Fried Coconut Chutney (Roasted Coconut Chutney) goes well with any South Indian tiffin, such as idlis or dosa.
It is not unusual to see people enjoying Roasted Coconut Chutney with puri, chapati, Lemon Rice or just plain steamed rice topped with ghee.
Since the coconut is roasted, this chutney stays good for quite a few hours, and can be safely packed in the dabba for lunch.
Enjoy fried coconut chutney | roasted coconut chutney | nariyal chutney | with step by step photos given below. beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa |
beetroot chutney is a unique quick fix Indian chutney which is equally famous in South India. Learn how to make beetroot pachadi.
The beetroot pachadi is a delectable combination of grated beetroot and coconut which is sautéed with urad dal, curry leaves and red chillies. It is then puréed and tempering of mustard seed is poured over the chutney. Do not miss out on the tempering, as that is the most flavoursome boost in this chutney.
To make beetroot chutney, heat the oil in a broad non-stick pan, add the urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds. Add the beetroot, coconut and salt and sauté on a medium flame for 4 to 5 minutes. Remove from the flame and allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth paste using 2 tablespoons of water. Transfer the chutney into a bowl and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When the seeds crackle, pour the tempering over the beetroot chutney. Serve immediately or store in an airtight container.
This beetroot coconut chutney is quick and easy to prepare and is also different from the usual chutneys. It is a Andhra style fare which is a perfect accompaniment to hot rice, idili or dosas . rice, Idlis or dosas .
Beetroot in beetroot chutney for idli and dosa has an important colour pigment called betalain, which not only gives beet its deep red colour but also has powerful antioxidant, anti-inflammatory and fungicidal properties. This in simple terms means that beetroot is a good way to build your body’s defense against various diseases. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. A scrumptious and healthy awaits you. Try it out!
Tips for beetroot chutney. 1. Select the perfect beetroot for the chutney. The beetroot should have a pale brown outer skin covering, should be smooth and free from any cuts, blemishes or other damage. Avoid large beets with hairy taproots. 2. This chutney stays fresh for 2 days in an air-tight container in the fridge. 3. As a healthy accompaniment, you can serve it with Oats Dosa.
Enjoy beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi | how to make beetroot chutney for idli and dosa | anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with 16 amazing images.
anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney is a refreshing chutney with a hint of anardana and onions both. Learn how to make pomegranate mint chutney.
To make anardana pudina chutney, combine all the ingredients and blend in a mixer to a smooth paste using ¼ cup of water. Refrigerate till use.
Chutneys are not only accompaniments, but often also served as a part of an Indian thali. Pomegranate mint chutney is a simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a mildly pleasant sour taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour.
And there's nothing like a little pudina to set those senses tingling. It is homely and satisfying, guaranteed to please both young and old. Coriander, mint and anardana chutney can be enjoy as an accompaniment to any Indian snacks like rava vegetable pancake, nylon khaman dhokla, etc.
Tips for anardana pudina chutney. 1. Store anardana pudina chutney | pomegranate mint chutney | coriander, mint and anardana chutney | in freezer for 15 days or 2 days in fridge. 2. Serve anardana pudina chutney with batata wada. 3. Serve anardana pudina chutney with samosa.
Enjoy anardana pudina chutney recipe | pomegranate mint chutney | coriander, mint and anardana chutney | with step by step photos. A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.
Other chutneys to enjoy with snacks are Guava Chutney , Tomato Chutney and Kacchi Keri Ni Chutney . healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures
Here we have given a twist to the South Indian coconut chutney by making it a bit healthier. Healthy coconut chutney is a delicious side, sauce or condiment that both kids and adults will enjoy. Chutney is an Indian condiment used to enhance the taste of a meal. healthy coconut coriander chutney is an amazing side-dish for other snack recipes like idlis, dosas, paniyaram, vadai.
The process of making the healthy green coconut chutney is very quick and easy. First, you need to roast chana dal and urad dal together till they are crisp or golden brown and grind into a powder using a small mixer jar as it will help yield powdered form easily. If making in big quantity transfer it to a bigger jar and add remaining ingredients that is grated coconut, coriander, green chillies and ginger, add water as required and blend well. For the tempering of the nutritious green chutney, heat peanut oil in a small pan, add mustard seeds, urad dal, dry red chilli, curry leaves and cook till aromatic and pour over chutney.
The tempering adds a unique flavor to the chutney which makes it even tastier.
See why we love healthy coconut chutney? Let’s understand the main ingredients of healthy green coconut chutney. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Coriander is a fairly good source of iron and folic acid – the 2 nutrient which help in the production and maintenance of red blood cellss in our blood. Good for reducing cholesterol and good for diabetics.
Accompany this Healthy Coconut Chutney with healthier options like Quinoa Dosa, Oats Mutter Dosa, Barley Idli etc.
Enjoy healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with step by step photos and video below. The sour and spicy notes brought about by the vinegar and green chillies in the prepared mustard paste are offset partly by the sweet tinge of honey. Together, they bring about a brilliant flavour in the honey mustard, which goes well with most sandwiches and salads.
Can’t imagine a life without pickles and piquant chutneys? Appease your craving with this tasty yet healthy chutney made of tangy raw mangoes and pungent onions balanced with jaggery, chilli powder and jeera powder. This low-calorie, low-sodium chutney is an alternative that will score high on both taste and health.