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garlic chutney recipe | fresh red garlic chutney | chilli garlic chutney | lahsun ki chutney | garlic chutney is a healthy accompaniment to Indian snacks. Learn how to make lahsun ki chutney. To make garlic chutney, combine the garlic, chilli powder, tamarind pulp, coriander powder, lemon juice and salt along with ¼ cup of water in a mixer, mix well and blend to a smooth paste. Keep refrigerated and use as required. This chutney tastes equally tasty and zings up the flavour of snacks be it a Chana Dal and Cabbage Tikki or Sprouts Dhkola. You can also spread this chutney on a whole wheat roti to make a wrap with veggies or serve this zero oil chutney with Healthy Momos which are not deep-fried but steamed. We have used chilli powder in this chilli garlic chutney. But if you wish you can use soaked and drained Kashmiri red chillies too. The use of coriander powder is very unique in this chutney recipe, but it does lend a flavourful Indian touch to this chutney. Garlic works as a heart-friendly food as it helps to decrease cholesterol levels thereby protecting our heart from any damage. The active ingredient allicin of garlic bags the credit for this. While raw garlic is best suggested, you can reap its health benefits by making this fresh red garlic chutney. Garlic is also known to help regulate blood glucose levels as well as blood pressure. So the good news is that this lahsun ki chutney can be enjoyed by diabetics and hypertensives too! You can serve it with Jowar Bajra Garlic Roti to make a complete nourishing meal. The allicin found in garlic also acts as a strong antioxidant and protects our body from oxidative damage of free radicals. The use of lemon juice in garlic chutney also adds in some amounts of vitamin C, which perform a similar function too. Tips for garlic chutney. 1. While buying garlic, 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. This chutney can stary fresh for a week when refrigerated and upto 2 to 3 months when stored in the deep freezer. Enjoy garlic chutney recipe | fresh red garlic chutney | chilli garlic chutney | lahsun ki chutney | with recipe below.

green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with 20 amazing images. hari chutney for chaat is a chatpata Indian chutney made with the right mix of ingredients to be served with a variety of chaat recipes. Learn how to make green chutney for chaat. To make green chutney for chaat, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required. Green chutney is probably the most favourite Indian accompaniment to any Indian snack or starter. This hari chutney for chaat has fresh herb flavour by way of mint and coriander. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. The spiciness in this spicy coriander chutney for chaat is not only by the addition of green chillies but to some extent also because of the use of onions. The onions are also a store of antioxidants, thus enhancing the nutritional quotient of this chutney. Chaats are considered incomplete without this spicy coriander chutney for chaat. You can use them to make your favourite delicacies like Bhel Puri, Mixed Sprouts Chaat and Samosa Kadhi Chaat. This chutney can also be served along side with dhoklas and kebabs. Tips for green chutney for chaat. 1. While cleaning the greens like coriander and mint leaves, let the tender stems be. Do not discard them. 2. If you wish to, you can avoid the adding 1 tbsp of sugar or add a pinch to balance the sourness of lemon juice. 3. This chutney is best enjoyed when made fresh. However, it can be stored refrigerated for upto a week. Enjoy green chutney for chaat recipe | hari chutney for chaat | spicy coriander chutney for chaat | how to make green chutney for chaat | with step by step photos.

green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with 11 amazing images. green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney is a spicy chutney perfect for any snack and chaat. Learn how to make sandwich chutney recipe for travelling. To make green chutney, combine coriander, spinach, bread, green chillies, lemon juice and salt along with 5 tbsp water in a mixer and blend into a smooth paste. Refrigerate and use as required. Chaat without green chutney? Never! One of the most important ingredients used by Mumbai’s street-food vendors, the Mumbai roadside green chutney is used not just in the preparation of chaat but also in various other exciting dishes like vada pav and sandwiches too. This easy to make sandwich chutney recipe is perfect for travelling too! It does not leave water as it has bread in it. The addition of spinach along with lemon juice helps maintain the colour of this spicy green chutney even when it is not refrigerated. Carry this chutney while travelling or during one day trips and picnics and enjoy as a spread on a slice of bread or relish it with your favourite Indian snacks. This green chutney is spicy and you can even serve it as an off-beat dip for chips! Tips for green chutney. 1. Look for coriander leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning. 2. Use the dark variety of green chillies, if you want your chutney to be spicy. 3. You can use white bread or brown bread slices as per your choice. 4. Ensure to use it within a day during your travel journey. Enjoy green chutney recipe | Mumbai roadside green chutney | sandwich chutney recipe for travelling | spicy green chutney | with step by step photos.

coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with 27 amazing images. coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney is a unique accompaniment to South Indian snacks. Learn how to make onion chutney with coriander leaves. To make coriander onion chutney, heat 6 tsp of oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 2 to 3 minutes. Add the onions, asafoetida, tamarind pulp, 2 red chillies and salt and sauté on a medium flame for another 2 minutes. Keep aside to cool slightly. Once cooled, put it in the mixer along with the coriander and ¼ cup of water and blend to a coarse paste. Keep aside. Heat the remaining 1 tsp of oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the remaining red chillies and sauté on a medium flame for a few seconds. Pour the tempering over the prepared chutney and mix well. Serve immediately or store refrigerated in an air-tight container and use within a day. Both coriander and onion have a strong flavour and aroma, that come together well in this dhaniya pyaaz ki chutney. The chutney is blended till coarse and thus it lends a good mouthfeel. Tamarind and a selection of spices like asafoetida and red chillies add to the pungency, making sure that the onion chutney with coriander leaves really kindles your gastronomic juices. Serve this dhaniya pyaaz ki chutney with South Indian snacks snacks like dosa, idli, onion uttapam etc. Serve them as an accompaniment or spread it on dosa and uttapam to have a snack with a difference! Tips for coriander onion chutney. 1. Ensure to soak the urad dal tough just for 15 minutes. This helps in quick sauteing and roasting. 2. Also ensure to drain the dal well after soaking. It should not have water. 3. Saute the dal and onion on a medium flame and not high flame. Sauteeing on high flame might burn the urad dal. 4. Since this chutney has onions, it is best to use it within a day. Enjoy coriander onion chutney recipe | onion chutney with coriander leaves | coriander chutney for idli and dosa | dhaniya pyaaz ki chutney | with step by step photos.

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.

For all who love garlic in any form, this chutney would do wonders to any recipe.

This spicy and thick Green Paste adds a wonderful flavour to curries and pulaos. It has a striking flavour of coriander and mint, balanced by the team work of poha and grated coconut. This innovative twist reduces the amount of coconut used and totally removes peanut from the scene, thereby reducing the calorie count of this exciting paste.

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.

low calorie green chutney |low cal hari chutney | low cal coriander chutney | diabetic green chutney | with 17 amazing images. Chutneys are a favourite accompaniment for snacks as well for main meals. This Low Calorie Green Chutney uses roasted chana dal (daria) instead of fat laden ingredients like coconut and peanuts. Curds and lemon jucie have been used to retain the fresh green colour of this Low Calorie Green Chutney. Store this low calorie green chutney in a refrigerator for 2 to 3 days. Enjoy how to make Low Calorie Green Chutney recipe with detailed step by step photos 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.

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.

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.

Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with 20 amazing images. Mumbai roadside coconut chutney is a popular condiment typically served with a variety of street foods, especially South Indian dishes like idli, dosa, and medu vada. It's known for its fresh, vibrant flavors and creamy texture. Key Ingredients for Mumbai roadside coconut chutney Fresh Coconut: Grated or shredded, which provides the base and creamy consistency. Green Chilies: For heat, which can be adjusted to taste. Coriander Leaves:Fresh coriander adds a herbaceous note and enhances the flavor. Ginger: Adds a slight warmth and sharpness. Lemon Juice : For acidity and tang, which balances the richness of the coconut. - Salt: To taste. - Water: To achieve the desired consistency. Tempering of oil, mustard seeds, urad dal, Kashmiri red chillies and hing. Optional Ingredients for Mumbai roadside coconut chutney Roasted Chana Dal:Sometimes added for thickness and a nutty flavor. Curry Leaves: Can be included for an aromatic touch. Garlic:Some versions include garlic for added depth. Preparation of Mumbai roadside coconut chutney 1. Blend: Combine all the ingredients in a blender or food processor until smooth. Adjust water for consistency. 2. Make a tempering of oil, mustard seeds, urad dal, Kashmiri red chillies, curry leaves and hing and pour over the chutney Serving Mumbai roadside coconut chutney Coconut chutney is usually served in small bowls alongside street food. It adds a refreshing element and richness to the dishes it accompanies. Its adaptability allows it to pair well not just with South Indian cuisine but also as a dip for snacks like samosas, pakoras, or even sandwiches. Note: The freshness of ingredients is key to making an authentic Mumbai roadside coconut chutney. It's best consumed fresh, although it can be stored in the refrigerator for a short period. Enjoying this chutney is as much about the accompanying food as it is about the vibrant street food culture of Mumbai. Enjoy Mumbai roadside coconut chutney recipe | Indian street food coconut chutney | chutney for idli, dosa, uttapam, vada | with step by step photos.
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