Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney.
Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish!
Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.
chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney | with 15 amazing images
Quick and easy though it is, the Chilli Garlic Chutney has a vibrant flavour that makes its presence felt in any recipe!
Just a few ingredients and a few minutes are all it takes to make this dynamic chilli garlic chutney, which combines the fieriness of dry Kashmiri red chillies and the pungency of garlic.
Use the red garlic chutney to make delicious chaat recipes like bhel puri, sev puri and ragda patties.
Chilli garlic chutney is good for heart and extremely healthy to have. Zero sugar. Garlic does lower cholesterol and thin the blood, which helps to prevent stroke, high blood pressure and heart disease.
You can store red garlic chutney in an airtight container in the fridge for at least a week, and use it to make delicious snacks like budijaw (Burmese doodhi snack) and oats spinach pancake.
Enjoy how to make chilli garlic chutney | lahsun chutney | chilli garlic chutney for chaats | red garlic chutney with detailed step by step photos and video below.
idli podi | idli milagai podi | how to make idli podi | with 16 amazing images.
idli podi also known as idli milagai podi is a spicy powdered chutney served with idlis. The milagai podi is mixed with sesame oil or melted ghee and served with Idlis or dosas.
A quick-fix accompaniment for idlis and dosas, milagai podi is a lip-smacking chutney powder made of roasted urad and red chillies combined with a little sesame for aroma and jaggery to highlight the flavours.
In South Indian homes and restaurants, milagai podi is served irrespective of whether or not there are other accompaniments. Most people like to have at least one idli or dosa with this all-time favourite!
Idlis and dosas are also smeared with milagai podi mixture when they are packed for Indian travel food idlis, dosas. This rules out the need for other accompaniments and also keeps the idli milagai podi moist for a long time. You can vary the amount of red chillies depending on how spicy you like it.
I would like to share some important tips to make the perfect idli milagai podi. 1. To get the best result, ensure the lentils and spices are fresh and clean them for any stones before you start roasting. We have dry-roasted everything, if you like you can use oil for roasting but, it will decrease the shelf life of the milagai podi powder. 2. Many people even add sesame seeds (black or white) to the milagai podi chutney, adding it depends upon you. 3. We have made use of Kashmiri red chillies to make milagai podi , but you can also use pandi chillies or byadagi chillies. Also, the quantity can be increased or decreased depending upon the spice level you can handle. 4. Blend Idli Podi to a slightly coarse powder. Do not grind at a stretch or it will form a lumpy mass. Grind it in intervals to get a nice coarse powder but, if you like fine, then grind till smooth.
Enjoy idli podi | idli milagai podi | how to make idli podi with detailed step by step photos.
healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney | with 23 amazing images.
Here's a delicious and healthy schezwan chutney recipe that's bursting with flavor and packed with nutrients. Learn how to make healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney |
This homemade schezwan chutney is a delicious and flavorful chutney that can be enjoyed with a variety of dishes. It is also relatively healthy, as it is made with fresh ingredients and does not contain any processed foods and preservatives.
This Indian style schezuan sauce is a good source of vitamin A and vitamin C, as well as antioxidants. It not only tastes delicious but also is super easy to prepare.
pro tips to make healthy schzewan chutney recipe: 1. When grinding the chillies, be sure to remove the seeds if you want to reduce the heat of your chutney. 2. Store your chutney in an airtight container in the refrigerator for up to a week. 3. You can add ½ tsp sugar to balance the taste of the chutney.
Enjoy healthy schezwan chutney recipe | Indian style schezuan sauce | homemade schezwan chutney | with detailed step by step photos.
This mild and simple Bengali chutney is a surprise for those who don’t know about it. The procedure is so simple but the taste is so awesome!
Cooked and mashed red pumpkin is blended with an assortment of ingredients like red chillies, raisins and tamarind, which contribute spicy, sweet and tangy tones to the chutney.
Finger-licking tasty, this Red Pumpkin Chutney can be served as an accompaniment with meals or as a dip with crunchy snacks!
You can make a small batch and keep it in the fridge, to use whenever required. When you stock up on red pumpkin, you can also try Pumpkin Kootu Curry and Pumpkin Raita .
amba khatta recipe | Odia style instant raw mango chutney, pickle | with 17 amazing images.
Come summer and I smell our home kitchen with beautiful aroma from this simmering of amba khatta. Amba khatta, a sweet and sour raw mango chutney is a popular accompaniment to Odia meals.
Kacchi kairi is tossed in the famous Panch phoron (Indian 5 spice mix) along with other dry spice powders. Sugar is used as a sweetening agent but, many people prefer jaggery too.
Odia style instant raw mango chutney can be easily made in no time using very few ingredients. Make amba khatta in large quantity and store in an air-tight container in the refrigerator. It stays fresh for upto a week.
Check out other popular Odia side-dishes like Dahi Bhendi from our collection veg recipes of Orissa.
When raw mangoes are in season use them to make drinks, chutneys, pickles, and even curries out of it. We have a collection of 150+ raw mango recipes.
Enjoy how to make amba khatta recipe | Odia style instant raw mango chutney, pickle | with detailed step by step photos below.
A simple easy to make chutney made with mint and coriander leaves. The uses of this chutney are versatile from spread in sandwiches and wraps to an accompaniment with tikkis.
tamatar ki chutney recipe | tomato chutney for chaats | with 10 amazing images.
A tomato-based chutney with the zesty overtones of garlic and carom seeds, this tamatar ki chutney is a handy ingredient for desi food lovers. tomato chutney for chaats is quick and easy to make. We have prepared our famous Low Calorie Sev Puri recipe using this luscious tomato chutney .
Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and dips and we show you how to make tomato chutney for chaat.
All we have done to prepare tamatar ki chutney is heat oil in a pan, added garlic, carom seeds and asafoetida. Carom seeds will add a nice flavor to our chutney. Further, we have added chopped tomatoes, along with tomato pulp, sugar and salt and cooked everything together. Cool and store tamatar ki chutney in air-tight container.
tomato chutney for chaats can be used to make chaats like Bhel Puri or Sev Puri, or innovatively used as a spread or dip too. You can make a batch of this chutney and store it for around three days in an airtight container in the fridge, and use it as and when required to add a revitalizing flavour to any snack!
Try other chutney recipes that can be used in making chaats like Sweet Chutney and Green Chutney.
Enjoy tamatar ki chutney recipe | tomato chutney for chaats | with detailed step by step recipe photos and video below.
green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches | with 15 amazing images
green chutney for dhokla is made from a refreshing combination of coriander, coconut, green chillies, lemon juice, sugar and some water which is blended to a smooth paste.
The green chutney goes well with dhoklas, Indian snacks, Tikkis and Chillas.
I would like to share some important tips to make the perfect green chutney for dhokla. 1. Take one fresh bunch of coriander. While buying dhania from the market, ensure the leaves are unwilted and have a deep green colour with no signs of yellowing or browning. 2. Add roughly chopped green chillies. You can increase or decrease the quantity to suit your taste buds. 3. Furthermore, add the lemon juice. If you don’t add lemon juice, the green chutney for Indian snacks will lose its bright green colour and turn darker on oxidation. 4. You must add the sugar. It helps in balancing the sour flavour of Hari chutney from the lemon.
In most cases, chaats are also laced with green chutney. In all, it is very versatile and can be used as an accompaniment.
Enjoy how to make green chutney for dhokla | hari chutney for Indian snacks | green chutney for sandwiches with detailed step by step photos and video below.
flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder | with 10 amazing images.
flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder is a nourishing accompaniment to Indian meals. Learn how to make Indian flax seed podi.
To make flaxseeds dry chutney, put the flaxseeds in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring occasionally. Keep the roasted flax seeds aside. In the same pan, dry roast the Kashmiri red chillies for 2 minutes, while tossing occasionally. Keep the roasted chillies aside. In the same pan, dry roast the cumin seeds for 1 minute, while stirring occasionally. Combine all the ingredients along with salt in a mixer and blend till coarse without using any water. Store in an air-tight container and refrigerate. Use as required.
Chutney powder, usually made with dals and red chillies, just got healthier in this all-new avtar. The traditional South Indian recipe has been tweaked to incorporate flax seeds instead of dals and presented in the form of Indian flax seed podi.
Some cumin seeds have also been added to the formula to make it tastier! With loads of fibre and nutrients, this healthy version of flaxseed chutney powder is a wise addition to your diet.
Weight watchers, diabetics, heart patients and all healthy individuals can include this dry chutney in their daily meals. They can enjoy this alsi ki chutney as an accompaniment for idlis and dosas like healthy oats dosa, or you can sprinkle some of it over snacks like uttapa to give a tongue-tickling flavour.
Tips for flaxseeds dry chutney. 1. For uniform roasting, we recommend you roast the flaxseeds on a medium flame. 2. Prefer to pulse and grind while making powder so the seeds do not release oil.
Enjoy flaxseeds dry chutney recipe | Indian flax seed podi | alsi ki chutney | flaxseed chutney powder | with step by step photos.
Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas .
More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension.
Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil.
Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months.
black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney | with 20 amazing images.
black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney is a nutri-dense accompaniment to main meals. Learn how to make tiklut chutney.
To make black sesame seed chutney, heat a small broad non-stick pan, add the sesame seeds and dry roast on a medium flame for 3 minutes. Transfer to a plate and cool completely. In the same small non-stick pan, add all the other ingredients, except the garlic and dry roast on a medium flame for 2 minutes. Transfer to a plate and cool completely. Combine the dry roasted black sesame seeds, coconut-chilli mixture, garlic and salt in a mixer and blend till smooth without any water. Serve or store in an air-tight container. Use as required.
Although white and black sesame seeds are available in the market, the black sesame seeds have a more rustic flavour and stronger aroma. It is just right for traditional recipes like this tiklut chutney.
Although the black sesame is the focus of this Maharashtrian dry chutney, other ingredients like red chillies, coconut, coriander seeds, etc., help the black sesame to shine without overwhelming the diner.
So, stick to this blend of ingredients and proportions to get the ideal Tilkut. In Maharashtrian families, this chutney is usually served as an accompaniment with rice flour bhakri. You can also enjoy it with other healthy rotis like oats mooli roti or jowar bhakri and a sabzi of your choice.
This black sesame seed chutney is a good source of calcium – a nutrient needed for maintaining healthy bones. Each tablespoon of this chutney fulfils about 10% of our daily need for calcium. Further, it is also a good source of fibre, which helps to maintain blood cholesterol and blood sugar levels. Thus this chutney can be relished by heart patients and diabetics.
Try other Maharashtrian accompaniments like Red Chilli Thecha or Dry Garlic Chutney.
Enjoy black sesame seed chutney recipe | tiklut chutney | Maharashtrian dry chutney | with step by step photos.
lahsun ki chutney recipe | lehsun ki chutney | red garlic chutney for chaat | with 8 amazing images.
Use the lahsun ki chutney to make tongue-tickling chaat recipes like Ragda Patties, Sev Puri, Geela Bhel.
lahsun ki chutney combines wonderfully with plain and simple dishes like Bajra Rotla and jowar roti.
lehsun ki chutney for chaat is a pungent chutney of garlic, spiced up with chilli powder and pepped up with lemon juice. This lehsun ki chutney for chaat recipe is a quick and easy recipe for beginners. Indian’s love chaat, so you must make your lehsun ki chutney for chaat at home.
To make lahsun ki chutney recipe, combine garlic, chilli powder, lemon juice and salt to taste in a mixer along with ¼ cup of water and blend to a fine paste. Your homemade lehsun ki chutney is ready.
red garlic chutney for sev puri, bhel, ragda pattice can also be used to perk up sandwiches, bread, and other savoury snacks.
This red garlic chutney for sev puri, bhel, ragda pattice stays fresh for upto 2 weeks when refrigerated in an air-tight container.
Enjoy how to make lahsun ki chutney | lehsun ki chutney | red garlic chutney for sev puri, bhel, ragda pattice | with detailed step by step photos and video.
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.