Category Archives: Chutney pickle jam recipes

Aloo Bukhara Chutney Recipe step by step – Plum Chutney Recipe

Aloo Bukhara Chutney Recipe video – Plum Chutney Recipe

Plum chutney, a special chutney from the North Indian cuisine is served in many parties or special occasions. This tempting and mouth drooling tangy chutney makes a perfect dip along with pooris, paranthas, kachoris and so on. Aloo bukhara chutney enhances the taste of any meal or snack it is served with.

This recipe of plum chutney is really delicious and has great flavors that will surely awaken your taste buds. Go ahead and try out this simple and quick recipe of plum chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!

Directions

Getting ready:

Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.

plum chutney recipe

Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces.

plum chutney recipeMaking:

Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.

plum chutney recipe

After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.

plum chutney recipe

After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well.

plum chutney recipe

Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.

plum chutney recipeServing:

Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

Suggestions

  • If you want you can add raisins, dates, muskmelon seeds or any dry fruits you desire. You can even increase or decrease the quantity of dry fruits used.
  • Vinegar enhances the taste and shelf life of the chutney.

Aloo Bukhara Chutney Recipe - Plum Chutney Recipeplum chutney recipe
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dry​ ​aloo​ ​bukhara​ ​–​ ​250​ ​grams
  • Sugar​ ​–​ ​1​ ​cup​ ​(250​ ​grams)
  • Almonds​ ​–​ ​15-20
  • Roasted​ ​cumin​ ​powder​ ​–​ ​1​ ​tsp
  • Red​ ​chilly​ ​powder​ ​–​ ​½​ ​tsp
  • Green​ ​cardamom​ ​–​ ​6-7
  • Salt​ ​–​ ​½​ ​tsp​ ​or​ ​to​ ​taste
  • Vinegar​ ​–​ ​1​ ​tbsp
Instructions
  1. Wash the dry aloo bukhara twice with water. Remove their seeds using a knife. Place them in a bowl. Aloo bukhara pulp is now ready.
  2. Drench the almonds in lukewarm water until it turns soft. After that, peel off its skin and place it in a bowl. Slice each almond into thin pieces. Pour 2 cups of water in a vessel. Allow it to simmer until it turns lukewarm. Turn off the flame and pour the water into aloo bhukara pulp. Cover and keep it aside for about 30 minutes until it puffs up.
  3. After 30 minutes, transfer the aloo bukhara pulp along with water in a vessel. Turn on the flame. Add sugar, roasted cumin powder, red chilly powder and salt into it. Mix everything really well. Let it simmer on medium flame until sugar dissolves completely and the mixture turns thick. Keep stirring the mixture at regular interval of 2-3 minutes.
  4. After 15 minutes, aloo bukhara chutney has turned thick. Chutney should have sticky consistency. Check its consistency by sticking it between fingers. Now add sliced almonds along with green cardamom powder. Mix everything really well. Aloo bukhara chutney is now ready. Turn off the flame. Now add vinegar into it. Stir to mix it well. Transfer it to a serving bowl.
  5. Serve this tangy and mouth-watering aloo bukhara chutney as a side assortment with any meal or snacks and relish eating. Once the chutney cools down completely, store it in a container and place it in refrigerator. It keeps good for around 1 month.

 

Raw mango Mint Chutney – Kacche Aam Podina Chutney – Green Mango Mint Chutney

Raw mango Mint Chutney- Kacche Aam Podina Chutney – Green Mango Mint Chutney

Mango Mint Chutney  has always delighted us and has always complemented our meals way too much. With the onset of summer season, starts the season of mangoes. A time we all eagerly await . Raw mango mint chutney with their tangy flavors just add that zingy taste to our food it is served along.

Everyone will devour  its amazing tangy-zingy taste. Serve this lip-smacking and finger-licking Raw mango mint chutney along with kachoris, pakodas, samosas or any other meal as per your preference. Here is an easy recipe with step by step pictures to make Kairi Pudina  chutney at home. Enjoy! 

Direction :

Getting Ready :

Take  250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.

kairi pudina chutney

Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.

kairi pudina chutney Making :

Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.

kairi pudina chutney Serving:

Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.

kairi pudina chutney

Raw mango pudina chutney is ready. You can serve this chutney with kachori, samosa, pakoras, dosa and with meals as well.

Suggestion :

  • You can adjust the quantity of green chili as desired. If you like spicy chutney you can add more green chilies.

Raw mango Mint Chutney - Kacche Aam Podina Chutney - Green Mango Mint Chutneykairi pudina chutney
Author: 
Recipe type: chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint leaves – 2 cup (250 grams)
  • Raw mango – 1 ( 150 gms)
  • Green chilies – 4 to 5
  • Fennel seeds- 2 tsp
  • Cumin seeds – 1 tsp
  • Black salt – 1 tsp (or to taste )
  • Salt – 1 tsp ( or to taste )
Instructions
  1. Take 250 gms ( 2 cup ) pudina leaves with its leaves taken out and their stalk removed. Wash the leaves twice and keep them in a strainer, dry the leaves until the water drains out.
  2. Take 1 raw mango ( 250 gms) peel it and take out the pulp. Cut the pulp into small pieces so that it is easy to grind them.
  3. Put the chopped pieces of mango in the mixer jar to grind. Also add the pudina leaves, 1 tsp salt or to taste,1 tsp black salt or to taste, 1 tsp cumin seeds, 2 tsp fennel seeds and 5 green chilies (washed and cut into halves). Add ½ cup water to it.
  4. Chutney is ground and ready. It is has a nice fragrance. take out the chutney in a bowl.
  5. Raw mango pudina chutney is ready. You can serve this chutney with kachori. samosa pakoras, dosa and with meals as well.

 

 

Aam ki Launji – Sweet And Sour Raw Mango Chutney

Aam ki Launji – Sweet And Sour Raw Mango Chutney

With the season of mangoes comes a variety of new menu for you to relish. Try making Sweet and Sour Raw mango pickle this summer season and amaze everyone with its tantalizing and tongue tickling taste. Surely it will add more taste to your menu. Not only adults even  kids will relish eating it.

Here is a quick and easy recipe with step by step pictures to make Aam ki Launji at . Serve this yummy launji with chapatti, pooris, paranthas. Store this launji in refrigerator and relish eating for up to 15 days.

Direction :

Getting Ready :

Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.

Mango launji Making :

Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.

mango launji

Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.

mango lauji

Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.

mango lauji
Serving :

Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

Aam ki Launji - Sweet And Sour Raw Mango Chutneymango launji
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 3 ( 500 gms )
  • Jaggery – ¾ cup (200 gms)
  • Oil – 2 tbsp
  • Cumin seeds- ½ tsp
  • Fenugreek seeds – ½ tsp
  • Fennel Seeds- 1 tsp
  • Salt – ¾ tsp ( or to taste )
  • Black salt- 1 tsp (or to taste)
  • Turmeric Powder- ½ tsp
  • Red chili powder- ½ tsp
  • Garam Masala – ½ tsp
Instructions
  1. Take 3 raw mangoes. Wash and peel them. Cut off the pulp from the mangoes.
  2. Cut down these big chunks into small pieces. Peel and chop down each mango likewise.
  3. Heat 2 tbsp oil to the pan. Once the Oil is rightly hot, add ½ tsp cumin seeds, ½ tsp fenugreek seeds to it. Reduce the flame to prevent the spices from browning. Add 1 tsp fennel seeds, add ½ tsp turmeric powder, sauté a little and then add the chopped mango chunks. Mix everything really well. Cook until the mango chunks are nicely coated with the spices.
  4. Add 1 cup of water, ¾ tsp plain salt, 1 tsp black salt, ½ tsp red chili powder and mix thoroughly. Cover and let it cook for 4 to 5 minutes. Cook until the mangoes are tender.
  5. Once tender, add 200 grams of crumbled jaggery. Cook the launji until jaggery melts completely. Also add ½ tsp garam masala and mix well. Let it get a little thick in consistency. Once thick, Turn off the flame and transfer the launji to a bowl.
  6. Sweet-tangy raw mango launji is ready and taste super scrumptious.Making this tempting launji is really easy. Serve this launji with chapatti, paranthas or poori. You can pack this for your kid’s tiffin as they relish eating it most. This sweet-tangy raw mango launji keeps good for up to 15 to 20 days.

 

Raw Mango Spicy Papad – Kairi ka Spicy Papad

Raw Mango Spicy Papad  – Kairi ka Spicy Papad

Mango papad recipe has been that one special recipe reminding us of the childhood memories. We all might have sometime  or the other tasted this delightful yummy tangy and tantalizing aam papad for sure. specially in our childhood.

Here you can add some desi masalas to add a little spice and zing to it. Adding spices gives a super yummy variation to the authentic taste of aam papad. Share with friends and family, everyone will like it for sure. Here is an easy recipe with step by step pictures to make yummy Aam Papad at home quickly. Give it to kids, surely they will relish every bite of it!

Direction :

Getting ready :

Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.Mango papad Making :

Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.Mango papad

Let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.Mango papad

Turn on the flame, and add ½ cup (125 gms ) sugar into it,  2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.mango papad

Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.mango papad

Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.mango papad

Mango Papad is dried and ready, it easily comes out off the polythene sheet,mango papad

lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.mango papad Serving :

Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

Suggestion:

  • Strain the mango pulp so that the fibers are removed and nice Mango papad are prepared.
  • You can skip using red chili powder if desired.
  • You can make the mango papad thick or thin as desired.
  • You can keep them under a fan to dry or in sunlight, but there should be no wind,
  • so that there is no dust on the mango papad.
  • When it becomes a little dry you can place a thin cloth over it and dry in sunlight.

 

Raw Mango Spicy Papad - कच्चे आम का चटपटा पापड़ - Kairi ka Spicy Papadmango papad
Author: 
Recipe type: Misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes- 4 ( 750 gms)
  • Sugar – ½ cup ( 125 gms )
  • Ghee – 1 tsp
  • Garam masala – 2.5 tsp
  • Black alt- 2 tsp ( or to taste )
  • Red chili powder- ¼ tsp ( optional )
Instructions
  1. Take 4 raw mangoes, peel and cut them and take out the pulp. Cut small pieces.
  2. Take a vessel , put the mango pieces in it, pour 1 cup water too. Then turn on the flame. Cover and boil the mangoes for 4 to 5 minutes until they are soft. Boil for a few more minutes if they are not soft.
  3. let the mangoes cool down, then grind them. To grind them first of all strain them through a strainer so that the fibers are removed. Remove the fibers from the strainer and place the pulp back in the same vessel.
  4. Turn on the flame, and add ½ cup (125 gms ) sugar into it, 2.5 tsp garam masala powder, 2 tsp black salt and take ¼ tsp red chili powder. Cook the pulp while mixing all the ingredients, so that the sugar dissolves and the pulp becomes dense. We cooked it for 3 to 4 minutes.
  5. Once the pulp is ready, to spread the mango sheet we need a polythene sheet and place it over a tray, take a little ghee and grease the sheet with it, spread a light coating of ghee on it, polythene sheet is smooth and ready, pour the paste on the sheet.
  6. Spread it over thinly with a ladle. To dry them either place them under the fan or in sunlight with the aam papad covered with a thin cloth so that there is no dust sticking to it.
  7. Mango Papad is dried and ready, it easily comes out off the polythene sheet,
  8. lift it and place it on the board, and cut it into desired size, you can cut it easily like this, place it like this, to cut equal stripes, remove the extra part from it, mango papad is cut into pieces. Separate it fro the other sheet as well and cut it likewise.
  9. Sumptuous Mango papad is ready, You can store this Mango Papad and eat it for 2 to 3 months, it tastes delicious, Making them is really easy. Give it to kids, I am sure they will relish every bite of it.

 

Raw Mango Chutney Recipe

Raw Mango Chutney Recipe

Mango Chutenys  have always delighted us and have always complemented our meals. With the onset of summer season starts the season of mangoes. A time we all eagerly await . Raw mango chutney with their tangy flavors just add that zingy taste to our meals.

Here is an easy recipe with step by step pictures to make Raw mango chutney. I am sure everyone will relish its amazing taste. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal.

Directions

Getting ready:

Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.

mango chutney

Chop the ginger into small chunks.

mango chutney Making:

Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.

mango chutney

Transfer the chutney in a bowl, raw mango chutney is now ready to serve.

mango chutney Serving:

Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.

Raw Mango Chutney Recipemango chutney
Author: 
Recipe type: misscelaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango – 1
  • Green coriander – 2 cups (roughly chopped)
  • Mint leaves - ½ cup
  • Asafoetida – 2 pinches
  • Salt - ½ tsp or to taste
  • Black salt - ½ tsp
  • Roasted cumin powder – 1 tsp
  • Ginger baton – 1 inch
  • Green chilies – 3-4
Instructions
  1. Peel the mango with a peeler and chop its pulp into small chunks, place them in a bowl.
  2. Chop the ginger into small chunks.
  3. Take mango, green coriander, mint leaves, ginger, salt, black salt, roasted cumin powder, green chilies, asafoetida and ½ cup of water in a mixer jar and grind everything into very fine paste.
  4. Transfer the chutney in a bowl, raw mango chutney is now ready to serve.
  5. Serve this lip-smacking and finger-licking raw mango chutney along with kachoris, pakodas, samosas or any meal. Keep this chutney in refrigerator and relish eating it for 7 days.

 

 

4 Chutneys for Navratri Vrat – Phalahari chutney recipe

4 Chutneys for Navratri Vrat  – Phalahari chutney recipe

You have had chutney’s on usual days here are some delightful chutney recipes to be relished specially during vrat. These 4 kinds of chutneys can be relished with any snack or main course dish during vrat.

Here is an easy step by step recipe with pictures to make chutneys specially for vrat , Enjoy

Direction:

Getting ready :

For for Spicy Green Coriander Chutney take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander. Take 2 green chilies. Take 20 to 25 mint leaves wash it.

chutney

For making coconut chutney take fresh coconut and grate it.

chutney

Roast ½ cup peanut.

chutney

Take 2 ( 250 grams) raw mangoes.

chutney

Making  Green Coriander chutney:

Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.

chutney Making Coconut Chutney:

Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.

chutney Making  Peanut Chutney :

Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it.
Churn the chutney bit coarsely. Take it out in a bowl.

chutney

For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.

chutney

Making Sweet Mango Chutney  :

Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.Add the mangoes to the pan. Add ½ cup water. Turn on the flame. Let it boil for 6 to 7 minutes and then check it.. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.

chutney

Add  ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .Then For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.

chutney Serving :

Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

4 Chutneys for Navratri Vrat - व्रत वाली 4 चटनियां - Phalahari chutney recipechutney
Author: 
Recipe type: Misscelaneous
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for Spicy Green Coriander Chutney
  • Green coriander - 100 grams
  • Lemon - Half
  • Sendha Salt - ¾ tsp or to taste
  • Roasted Cumin Powder - ½ tsp
  • Mint leaves - 20 to 25
  • Green chili – 2
  • Ingredients for Coconut Chutney
  • Fresh Coconut - 1 cup (grated)
  • Green coriander - 2 tbsp
  • Lemon - Half
  • Green chili - 2
  • Sendha Salt - more than ½ tsp or to taste
  • Ingredients for Peanut Chutney
  • Roasted peanut - ½ cup
  • Sendha Salt - ¾ tsp or to taste
  • Green chili - 2
  • Lemon - Half
  • Oil - 2 tsp
  • Sesame seeds - 1 tsp
  • Curry leaves - 7 to 8
  • Ingredients for Sweet Mango Chutney
  • Raw Mango - 2 (250 grams)
  • Jaggery - ½ cup (100 grams)
  • Sendha Salt - ¾ tsp or to taste
  • Black Pepper Powder - ¼ tsp
  • Garam Masala - ¾ tsp
Instructions
  1. Spicy Green Coriander Chutney
  2. Take 100 gm green coriander and wash it. Remove the thick stalk from it. Dry it until all the water dries up. Chop the green coriander.
  3. Take 2 green chilies and chop them.
  4. Take 20 to 25 mint leaves wash it.
  5. Put the chopped green coriander and green chili into the jar. Also add 20 to 25 mint leaves to it followed by ¾ tsp rock salt ( sendha namak) and ½ tsp roasted cumin powder.
  6. Add a little water to it and grind it to make paste. Once the paste is ready add half a lemon’s juice into it. Run the mixer once again. Tempting green coriander chutney is ready.
  7. Coconut Chutney
  8. Take fresh coconut and grate it.
  9. Take 1 cup grated coconut. Add 2 green chilies to it with 2 tbsp green coriander. Also add juice from half a lemon i.e 1 to 1. 5 tsp and more than ½ tsp rock salt ( sendha namak). Add 2 to 3 tbsp water to it. Grind the chutney into a fine paste. Take it out in a bowl. Yummy coconut chutney is ready.
  10. Peanut Chutney
  11. Roast ½ cup peanut.
  12. Take ½ cup roasted peanuts , put it in a jar followed by 2 green chilies. Also add juice from half a lemon. A little more than ½ tsp rock salt ( sendha namak) or to taste. Add ½ cup water to it. Churn the chutney bit coarsely.
  13. Take it out in a bowl.
  14. For tempering the chutney heat the tadka pan first. Then add 1 or 2 tsp oil into it. Oil is hot enough. Add 1 tsp sesame seeds to it. Let it crackle. Once it is golden brown add 6 to 7 chopped curry leaves to it. Reduce the flame.
  15. Pour the tempering over the chutney. Mouth drooling Peanut chutney is ready.
  16. Sweet Mango Chutney :
  17. Take 2 ( 250 grams) raw mangoes.
  18. Peel off the green skin from the mangoes. Then cut the big pieces from it. Cut it into small pieces.
  19. Add the mangoes to the pan. Add ½ cup water. Turn on the flame.
  20. Let it boil for 6 to 7 minutes and then check it.
  21. After 7 minutes check the mangoes. Mangoes have turned soft. Press it they can be easily mashed. Mangoes are ready. Mash it with the ladle. You can also cool it and mix it in mixer.
  22. Add ½ cup crumbled jaggery to the mangoes. Add ½ cup water to it. Cook it .
  23. For the masala add ¾ tsp rock salt ( sendha namak) , 1 tsp roasted cumin powder, ¾ tsp garam masala, ¼ tsp black pepper powder and cook the chutney until the jagery melts and the chutney is dense. Stir it at intervals. Chutney is dense and ready . Take it out in a bowl.
  24. Serving :
  25. Relish these Mouth drooling Spicy Green Coriander Chutney, Coconut Chutney, Peanut Chutney and Sweet Mango Chutney and relish it with your favorite food during the vrats.

 

Parwal Pickle Recipe — Parval Achar Recipe

Parwal Pickle Recipe — Parval Achar Recipe

Try out this amazing innovation of taste in lip smacking Parwal Pickle recipe. You might have tried out the usual pickles made from mango, lemons etc. Team up this one of a kind Bottle gourd pickle with any meal and relish amazing flavors. I am sure this pickle recipe will take everyone by surprise.

Here is an amazing Parwal Pickle recipe with pictures to make a tantalizing pickle very easily. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Enjoy

Directions

Getting ready:

Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.parwal pickle

Making:

Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.parwal pickle

5 minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.

parwal pickle

Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.parwal pickle

Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.

parwal pickle

Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.

parwal pickle

Serving:

Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Suggestion

  • Sterilize the container before storing the pickle. Use clean and dry spoon to take out the pickle.
Parwal Pickle Recipe -- Parval Achar Recipe
Author: 
Recipe type: pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Parwal – 9 medium size (300 grams)
  • Mustard oil - ¼ cup
  • Vinegar – 2 tbsp
  • Yellow/black mustard powder – 3 tsp
  • Fennel powder – 2 tsp
  • Fenugreek powder – 2 tsp
  • Salt – 2 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Asafoetida – 2 to 3 pinches
Instructions
  1. Scrape the outer layer of the parwal with a knife and cut the stalk from both the ends. Place them in a bowl and wash them thoroughly. Drain out the excess water from them. Now chop the parwal into ½ cm thick round pieces and place them in a bowl.
  2. Place a vessel on flame and pour enough water into it to immerse to parwal nicely. Cover and let it simmer. When the water starts boiling, drop the parwal into it. Cover and cook them for another 3 minutes after the water starts boiling again.
  3. minutes later, parwal will be boiled completely. Turn off the flame and transfer them on a sieve placed over a bowl. Now spread the parwal on a clean cloth and place them under sunlight or fan for an hour. After an hour, parwal will get dried then place them in a bowl.
  4. Place a pan on flame and pour oil into it. When the oil reaches smoke point, reduce the flame to low and allow the oil to cool down a bit. Oil has cooled down a little, drop the parwal into it. Add asafoetida and turmeric powder into the oil as well. Saute everything for a while and then turn off the flame.
  5. Now add yellow mustard powder, fennel powder, fenugreek powder, salt and red chilly powder into the parwal. Stir to mix all the ingredients really well.
  6. Parwal has coated with the masala nicely, now add the vinegar into it and mix it thoroughly. Vinegar increases the taste and shelf life of the pickle. Parwal pickle is now ready, transfer it to a plate. You can consume the pickle right now but it will taste more scrumptious after 2 days. Store the pickle in a container and stir it thoroughly once in a day with a spoon.
  7. Serve this spicy and tangy parwal pickle as an accompaniment along with any meal. Store this pickle in a container and relish eating it for 3 months.

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Amla Pickle Recipe Andhra style – Andhra Style Spicy Amla pickle Recipe

Pickles always add taste to your meals. This special Andhra Style Amla Pickle with flavorful spices  like sesame seeds, fenugreek seeds, yellow mustard that impart a special flavor to the pickle. You might have the usual Gooseberry pickle with meals. Now try tempting Andhra Style Amla pickle and bring the South Indian flavors right on your platter,

Here is an easy recipe of Andhra Style Amla Pickle with pictures to make tantalizing pickle.  Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. Enjoy

Directions:

Getting ready:

Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ – ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.amla pickle

Making:

Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.amla pickle

Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.amla pickle

Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.amla pickle

Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.amla pickle

Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly. amla pickle

Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely. amla pickle

Serving:

Serve this savoury and lip-smacking andhra style gooseberry pickle along with chapatti, parantha or rice. This pickle keep good from 6 months to almost an year. To increase the shelf life of the pickle, heat sufficient oil to immerse the pickle and pour it into the jar containing pickle. 

Suggestion: 

  • Sterilize the container in which you are storing the pickle. Use clean and dry spoon to take out the pickle.  

 

Amla Pickle Recipe Andhra style - Andhra Style Spicy Amla pickle Recipeamla pickle
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sesame oil – 1 cup
  • Yellow/black mustard seeds – 4 tbsp
  • Sesame seeds – 4 tbsp
  • Salt – 4 tbsp
  • Deggi red chilly powder – 4 tbsp
  • Turmeric powder – 1 tbsp
  • Fenugreek seeds – 2 tbsp
  • Asafoetida - ¼ tsp
Instructions
  1. Wash the gooseberries under running water and pat dry them. Now cut out the pulp from the gooseberries and discard the seeds. Further chop the pulp into ½ - ¾ inch small chunks or keep them in desired size. Keep the chopped gooseberries in a bowl.
  2. Heat a wok and put the sesame seeds into it. Keep stirring constantly and dry roast them until the seeds turn puffy and their colour changes slightly. Sesame seeds have roasted aptly, transfer them on a plate.
  3. Now put the fenugreek seeds and yellow mustard seeds into the hot wok and dry roast them for 1-1.5 minutes so that their moisture gets evaporated. Fenugreek seeds and yellow mustard seeds have roasted aptly, transfer them on another plate.
  4. Once the roasted sesame seeds, fenugreek seeds and yellow mustard seeds cools down slightly, take sesame seeds into a mixer jar and grind them into coarse powder. Transfer it on a plate. Then put the fenugreek seeds and yellow mustard seeds into the mixer jar and grind them together into coarse powder. Take it out on another plate.
  5. Place a wok on flame and pour the oil into it. When the oil gets heated, add the chopped gooseberries into it and cook until they become slightly tender. Stir it at regular interval.
  6. Gooseberries have turned tender, turn off the flame and shift the wok on wire rack. Now add asafoetida into the piping hot gooseberries and mix it nicely. Thereafter add salt and turmeric powder into it and mix them thoroughly.
  7. Then add roasted sesame seeds powder, roasted fenugreek seeds and yellow mustard seeds powder and degi red chilly powder into the gooseberries. Mix all the spices really well into the gooseberries. Andhra style spicy gooseberry pickle is now ready, transfer it on a plate. Once the pickle cools down completely, store it in a container. You can consume the pickle now also but it will taste more delectable after 3 days when the gooseberries will absorb the spices nicely.

 

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli Pickle Recipe – How to make Tindora Pickle

Tendli or kundru pickle is one of the popular and traditional pickle recipe.  Ivy gourd is a very common vegetable available all over India. It is very crispy, delicious to eat even when it is raw. There is no strong smell or taste to theses gourds. Pickling them is a novel idea and this pickle tastes different from the regular pickles.

Here is a quick and easy recipe with pictures to Make tendli pickle. The tendli pickle recipe is mouth watering and tastes great with chapatis, rice or as a side dish with meals.The taste of the pickle is spicy, tangy yet sweet and flavorful. This Ivy gourd pickle is an easy dish which can be prepared instantly. So here, have a detailed look at the list of ingredients used and the method for preparation of this traditional Ivy gourd pickle.

Directions:
Getting ready:

Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.tindora pickle

Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.tindora pickle

Making:

After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.tindora pickle

Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.tindora pickle

Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.tindora pickle

Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.tindora pickle

Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.tindora pickle

Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.tindora pickle

Kundru pickle is now ready. Transfer it to a plate.tindora pickle

Serving:

  1. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.

Suggestions

  • If there aren’t any sun rays then place the kundru overnight inside the room. This way also it will release all its juice.
  • Make sure that the spoon you are using to take the pickle out is clean and dry so that no dirt or moisture enters the pickle. Otherwise it will spoil the pickle.
Tendli Pickle Recipe - How to make Tindora Pickletindora pickle
Author: 
Recipe type: Missecaleous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 250 grams
  • Salt – 1 tsp
  • Vinegar – 2 tbsp
  • Mustard oil – ¼ cup
  • Salt – 1.25 tsp or more than 1 tsp
  • Asafoetida – 2-3 pinches
  • Red chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Yellow mustard seeds – 2 tsp
  • Fennel seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
Instructions
  1. Rinse kundru thoroughly with water. Drain out excess water from them and allow them to dry out completely. Remove their stalks from both the sides. Cut them longitudinally into 4 pieces.
  2. Place them in a big bowl and add salt to it. Mix it really well. Cover the bowl and keep it outside under the sun rays for 3-4 hours so that the kundru releases all its juice. Then prepare its pickle.
  3. After 3-4 hours, kundru has released all its juice. Strain it out with a sieve. Keep it aside.
  4. Heat a pan and add fenugreek seeds, fennel seeds and yellow mustard seeds into it. Keep stirring continuously and dry roast the spices for 1-2 minutes to remove the moisture in them. Keep the flame on low. Don’t roast them too much so that they change their colour.
  5. Spices are now roasted aptly. Turn off the flame. Transfer it to a bowl. Allow it to cool down completely. After that, coarsely ground the roasted spices in a mixer grinder.
  6. Place a pan on flame and pour mustard oil into it. Allow it to heat completely. Turn off the flame once the oil starts to fume. Add the kundru into the hot oil.
  7. Further add coarsely ground spices into the pan along with asafoetida, red chilly powder, turmeric powder and salt. Mix all the ingredients nicely so that the each kundru pieces gets nicely coated with the masala.
  8. Once everything mixes well then place the pan on a wire rack. Add vinegar to it. Mix it really well.
  9. Kundru pickle is now ready. Transfer it to a plate.
  10. Serve this tangy-spicy and finger-licking kundru pickle along with. You can have this pickle right now but it will taste more delicious after 2 days when kundru pieces will absorb all the spices well. Store it in an air-tight glass or plastic container and stir the pickle upside down once or twice in a day with a spoon. This is done to mix all the spices because spices may get collected at the bottom of the container. Sterilize the container in which you are storing the pickle. It will keep good for 10-12 days if placed in refrigerator and if place outside then use it within a week.

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Ginger Green Chilli Pickle – Adrak Hari Mirch ka Achaar

Relish the amazing taste of spicy Ginger green chili pickle. This pickle can be prepared very easily and instantly. Ginger and green chili is easily available at home, you can make this tempting accompaniment and serve it with any food. The Adrak  Hari mirch ka Achar will surely tantalize your taste buds.

Here is an easy recipe with step by step pictures to make a delicious Ginger green chili pickle. Relish the flavors of Indian spices in this flavorful pickle. This tasty accompaniment will surely add more spice to you everyday food. Enjoy!

Direction :

Getting ready:

Take 100 gm green chili and 150 grams ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.

ginger green chili pickle

Making:

Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.

ginger and green chili pickle

Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely ground mustard. Also add 6 tsp mustard oil and 4 tsp vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.

ginger and green chili pickle Serving :

Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.

ginger and green chili pickle

Suggestion:

  • You can also take thick chilies to make pickles if desired.
  • You can take black or yellow mustard as desired.
  • We have put mustard oil like this, but if you don’t like the spicy taste of mustard oil
  • You can warm up the oil,then cool and add it, but the taste of mustard oil is very good.
  • You can add any vinegar to the pickle.
  • You can make the pickle with lemons but adding vinegar extends its shelf life and the pickle becomes more delicious.
  • Make sure you always take out the pickle with a clean and dry spoon. You can store and have this pickle for 3 to 4 months.

Ginger Green Chilli Pickle - Adrak Hari Mirch ka Achaarginger and green chili pickle
Author: 
Recipe type: miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chili – 100gms
  • Ginger- 150 gms
  • Lemon – 2
  • Mustard oil- 4 tbsp
  • Vinegar- 4 tsp
  • Mustard seeds- 2 tbsp (coarsely grind)
  • Salt- 2 tsp ( or more than 1 tsp)
  • Turmeric powder- 1 tsp
Instructions
  1. Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.
  2. Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.
  3. Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board. Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp apple cider vinegar. Take 2 lemon and squeeze out its juice.Mix all the spices well.
  4. Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger. Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.