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geela lehsun chutney recipe | Mumbai street food lehsun chutney | wet red garlic chutney for roadside food | with 8 amazing images. geela lehsun chutney is a must-have ingredient if you wish to recreate the magic of Mumbai’s street food! geela lahsun ki chutney combines wonderfully with plain and simple dishes like bajra rotla and jowar roti. Made with garlic and chilli powder, this pungent geela lehsun chutney is quick and easy to make, and lends its vibrant flavour to classic roadside recipes like pav bhaji and bhel puri. Handy tips : You can make a batch of this geela lehsun chutney and store it in an airtight container for at least a week. Enjoy how to make geela lehsun chutney recipe | Mumbai street food lehsun chutney | wet red garlic chutney for roadside food | with detailed step by step photos.

Garlic chutneys are always pungent, but this fresh and raw version gets top score on this criterion. Made of chopped garlic, spice powders and tamarind pulp, the Fresh Garlic Chutney involves no cooking, and can be prepared in a jiffy. A dash of lemon juice is required to enhance the flavour and to preserve the chutney, which can be refrigerated and used as required.

A simple mixture of chilli and garlic that can be stored for upto five days in the refrigerator.

khajur imli ki meethi chutney recipe | Gujarati khajur imli ki chutney | quick sweet chutney for chaats and snacks | quick and easy tamarind chutney | khajur imli ki meethi chutney is a must have chutney when you are planning for chaat and snack party. Learn how to make quick and easy tamarind chutney. To make khajur imli ki meethi chutney, clean and wash the dates and the tamarind. Combine the dates, tamarind, jaggery and 1 cup of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Cool slightly and blend in a mixer to a smooth paste and strain the mixture using a sieve. Add 1 cup of water, chilli powder, cumin seeds powder and salt, and mix well. Use as required or store refrigerated. The smell of sweet chutney itself reminds us of chaats and makes us drool. This quick sweet chutney for chaats and snacks is made predominantly with dates and small quantities of tamarind. The roadside vendors usually have the dominance of tamarind instead. Try this chutney which is healthier instead! The use of cumin seeds powder in this quick and easy tamarind chutney is a pick-me-up flavour. If you wish you can further also add coriander powder. Keep this handy at home, as it can also be used in many recipes. It can last for 2 to 3 months or more if stored in the deep-freezer. Farsans, or snacks, are incomplete without this popular Gujarati khajur imli ki chutney. So, keep it handy for use in recipes like Ragda Patties and Dakor na Gota. This chutney is sure to add a new dimension to any chaat or snack. Tips for khajur imli ki meethi chutney. 1. Buy good quality dates. While buying fresh dates, select those that are smooth-skinned, glossy and plump. Avoid dates that are broken, cracked, dried, shrivelled or sour-smelling. 2. Try and remove all the seeds of the tamarind so blending in a mixer becomes easier. 3. Ensure to cool the chutney well before storing in the deep-freezer. Enjoy khajur imli ki meethi chutney recipe | Gujarati khajur imli ki chutney | quick sweet chutney for chaats and snacks | quick and easy tamarind chutney | with images below.

high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with 12 amazing images. high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | is a uniquely flavoured chutney, a variation to plain coriander chutney. To make green peas fibre rich chutney, combine the green peas, coriander, green chillies, garlic, ginger, lemon juice, sugar and salt in a blender and grind to a fine paste using approx. 2 tablespoons of water. Store refrigerated. With its nutty texture and flavour, green peas fibre rich chutney is further enhanced with green chillies, coriander, and such ingredients that make it a vibrant spread for breads and buns. Dietary fibre is very important for good digestion. It also keeps you full for longer, thereby preventing unnecessary snacking. The main source of fibre in this high fibre chutney is the green peas, which is supplemented in flavour and texture by coriander. Garlic, lemon and a wee bit of sugar are added to perk up its flavours. We have used this chutney as a good substitute for butter in Carrot and Cabbage High Fibre Chutney Open Toast. Enjoy high fibre chutney recipe | green peas fibre rich chutney | healthy Indian chutney | with step by step photos below.

kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with 16 amazing images. kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney is a summer special to be enjoyed when raw mangoes are in season. Learn how to make raw mango chutney. To make kachi keri ni chutney, combine all the ingredients and blend in a mixer to a smooth paste, using little water (approx 2 tbsp). Serve immediately or store refrigerated in an air-tight container. Come summer and gujaratis delve full-swing into making a variety of pickles using raw mangoes. Kachi keri ni chutney is one such famous recipe from the prosperous heartlands of india. Raw mango chutney has the perfect balance of sweet and tang together. The lemon juice helps to maintain the colour of the chutney. It can even be made in bulk and stored in the refrigerator for 2-3 days. In fact, any serving of snacks during the summer would be lacking in punch without this tangy accompaniment - Gujarati kachi keri chutney. Snacks like khatta dhokla and vatana na ghugra when served with this raw mango chutney will give you a burst of flavours in every bite. It’s an experience you should not miss! Tips for kachi keri ni 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. While selecting raw mangoes, ensure they have firm skin and give off tart smell. Avoid raw mangoes that feel soggy around the stem. Ensure they are free from cuts, blemishes and any dirt. 3. Also remember to discard the seed of raw mangoes while grating. 4. Use the chutney within 2 to 3 days. Enjoy kachi keri ni chutney recipe | raw mango chutney | Gujarati kachi keri chutney | with step by step photos.

dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with 24 amazing images. dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney is a perfect accompaniment to most Indian snacks. Learn how to make mint curd onion chutney. To make dahi wali hari chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahi wali hari chutney and use as required. Everyone has their own recipe of green chutney – while some make it with coriander only, the others make it with a combination of coriander and mint. In this dahi wali green chutney, we have used both the green along with onions for an additional flavour boost. Nothing can beat the visual appeal and taste of this homemade chutney. Of course the hints of green chillies and ginger cannot be missed out in this Indian style dahi chutney. Moreover, the lemon juice and sugar will complement each other in flavour and maintain the colour of the chutney. This mint curd onion chutney can be served with a variety of snack like corn methi kebab to Nylon khaman dhokla and even used as a spread to make appetizing wraps and rolls. The tongue-tickling flavour and the aroma of the fresh herbs in this chutney is thoroughly enjoyable! Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only. Enjoy dahi wali hari chutney recipe | mint curd onion chutney | Indian style dahi chutney | dahi wali green chutney | with step by step photos.

mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with 19 amazing images. mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks is a sumptuous accompaniment to steamed and deep fried Indian snacks. Learn how to make green chutney with mint. To make mint coriander chutney, 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. The perfect balance of flavours and colour makes this green chutney with mint delightful. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens. The use of sugar balances the tanginess of lemon juice. What makes this chutney unique is the use of onions. However, Jains can avoid its use. mint coriander chutney for Indian snacks is probably the most favourite Indian accompaniment. Chilas, tikkis, dhoklas etc. are considered incomplete without this chutney. Enjoy coriander mint chutney with a variety of snacks ranging from Gujarati Moong Dal Dhokla to Punjabi Aloo Tikki. This mint and coriander flavoured chutney which is great for sandwich spreads too. You can try it in Vegetable Cheese Grilled Sandwich. Tips for mint coriander chutney. 1. While buying coriander and mint leaves, look for leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Since this chutney makes use of onions, we suggest it should be stored refrigerated in an ait-tight container so it doesn’t spread the smell of onions to other foods stored. 3. Also it should be used within 2 days. 4. To increase shelf life of this chutney, store it in the freezer and use it within 7 days. Enjoy mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with step by step photos.

dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with 24 amazing images. dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney is a perfect accompaniment to Indian snacks. Learn how to make dahiwali hari chutney. To make dahiwali pudina ki chutney, combine all the ingredients, except the curds and blend in a blender to a smooth paste using a little water. Transfer the chutney to a bowl, add the curds and mix well. Refrigerate the dahiwali pudina ki chutney and use as required. A super-light and super-easy chutney, brimming with the fresh flavours of mint and coriander, the Dahiwali Pudina ki Chutney is a perfect addition to your kebab and tikki platter. Curd mint chutney is a variation to pudina chutney. This peculiar accompaniment, is however, made a combination of mint leaves and coriander. With an alluring green hue and strong hints of onion, it goes well with most Indian starters, and being light in nature it complements spicy, deep-fried starters very well indeed. The curd and lemon juice give the Indian mint yogurt chutney a peppy tang, while ginger gives it an earthy touch. Sugar helps to balance the flavour of the chutney, while lemon juice helps retain the vibrant colour. This chutney never fail to impress the guests. Serve dahiwali hari chutney with scrumptious Paneer Amritsari Tikki and Oats Moong Dal Tikki. You can also try the mint chutney, a variant without curd. Tips for dahiwali pudina ki chutney. 1. For best flavour, only make use of fresh curd. 2. This chutney stays fresh for one day only. Enjoy dahiwali pudina ki chutney recipe | dahiwali hari chutney | Indian mint yogurt chutney | curd mint chutney | with step by step photos.

homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with 7 amazing images. homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste is a versatile and tongue-tickling addition to your pantry. Learn how to make chilli garlic paste. To make homemade chilli garlic paste, soak the red chillies in enough hot water for at least 30 minutes. Drain the chillies, add the garlic and approx. ¼ cup of water and blend in a mixer till smooth. Store the homemade chilli garlic paste in an air-tight container in the fridge and use as required. Red chilli garlic paste is an invaluable addition to several peppy street foods, both Indian and Chinese. Be it a yummy Pav Bhaji or a scrumptious Chinese Stir Fried Vegetables, the chilli garlic paste is a must to jazz up the flavour. For this laal mirch lehsun ki paste we have used Kashmiri chillies to get a bright red colour. This paste is not very pungent, but is added to enhance the hue of the recipes. It can be a good addition to curries, vegetable dishes, tomato sauce, soups and stews in whole, crushed and powdered forms as required by the recipe. Why buy this from outside, when you can make chilli garlic paste right at home and quite easily too. This paste can be stored in the fridge for around two weeks. In the freezer, it lasts for even longer. So, do make a batch right away! Tips for homemade chilli garlic paste. 1. Buy Kashmiri chillies with good red colour and uniform size. Avoid buying those that are reddish brown in colour. 2. Try to pick out sturdy crisp stalks which do not appear wilted, and you should also check for mold and mildew on the garlic. 3. This paste will stay fresh in the refrigerator for a week. For increased shelf life, store it in an air-tight container in the deep freezer. It will last for 2 months. Enjoy homemade chilli garlic paste recipe | how to make chilli garlic paste | red chilli garlic paste | laal mirch lehsun ki paste | with step by step photos.

This tangy chutney is the best combination for bland dishes like Idli and appe! One of the most popular South Indian chutneys, this is sure to perk up any meal it is served with. Purée the mixture of sautéed tomatoes, onions and dals a bit coarsely, to enjoy a chunky salsa-like texture. The best part is that this delectable Tomato Chutney is made with just a single teaspoon of oil and no other fatty ingredients, so it is a real guilt-free treat!

garlic chutney recipe | red chilli garlic chutney | wet garlic chutney | lasun chutney | lehsun ki chutney | with 8 amazing images. This garlic chutney recipe is made from garlic and chilli powder and hence also called red chilli garlic chutney and often had with Bhakri or Rotla. The aroma of garlic is unmistakable and pungent in wet lehsun ki chutney. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves is hot water makes it easier to peel them for the red chilli garlic chutney . Make this garlic chutney in large quantities. It stays well refrigerated for upto two weeks and stays in the freezer for 1 to 2 months. Lasun Chutney serves as a good accompaniment to many chaat, starters and snacks like Tikkis and Pakoras. We have also used lehsun ki chutney in recipes like Dabeli, Lebanese Falafel Stuffed in Pita Bread, Aloo Chaat and Masala Khichiya Papad. See detailed step by step photos of garlic chutney recipe | red chilli garlic chutney | wet garlic chutney | lasun chutney | lehsun ki chutney below.

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.

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.

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.
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