Category Archives: Chutney recipe

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, North Indian recipe

Aloo Bukhara Chutney Recipe step by step – Plum Chutney Recipe

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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.

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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.

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, Miscellaneous, North Indian recipe

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

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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.

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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.

 

 

Chutney pickle jam recipes, Chutney recipe, Featured

Aam ki Launji – Sweet And Sour Raw Mango Chutney

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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.

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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.

 

Chutney pickle jam recipes, Chutney recipe, Featured

Raw Mango Chutney Recipe

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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.

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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.

 

 

Chutney pickle jam recipes, Chutney recipe, Featured

4 Chutneys for Navratri Vrat – Phalahari chutney recipe

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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.

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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.

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, South Indian recipe

Coconut Chutney Recipe – Nariyal Chutney Recipe

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Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut chutney also known as nariyal chutney is yet another dip from the lands of coconut i.e. South India. This chutney goes well with all the dishes not only south Indian dishes. Nariyal chutney is very simple chutney with great flavours such as tangy, spicy and sweet.

The flavour increase with the tempering that is prepared with red mustard seeds and curry leaves. This chutney can be prepared instantly anytime. So, try out making this lip-smacking fresh coconut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.

coconut chutney

For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.

coconut chutney

Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve.

coconut chutneyServing:

Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.

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Coconut Chutney Recipe - Nariyal Chutney Recipe coconut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh coconut - ½ piece (finely chopped)
  • Green coriander - ½ cup (roughly chopped)
  • Oil – 1 tbsp
  • Curd - ½ cup
  • Red mustard seeds - ¼ tsp
  • Salt – less than ½ tsp or to taste
  • Green chilies – 2
  • Curry leaves – 6-7
Instructions
  1. Take coconut, green coriander, green chilies, salt, curd and ¼ cup of water in a mixer jar and grind everything into fine paste. Transfer the chutney in a bowl.
  2. For tempering the chutney, heat a small pan with oil. When the oil gets heated, add red mustard seeds into it. After the seeds crackle, turn off the flame and add curry leaves into it. Tempering is now ready.
  3. Pour the tempering on the chutney and mix it nicely with a spoon. Coconut chutney is now ready to serve. Serve this luscious and tempting coconut chutney along with idlis, dosas or vadas.

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe, South Indian recipe

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

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Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut chutney is a speciality of South India which is popular all over the country because of its nutty flavour and grainy texture. This chutney is served mostly with dosa, idli or medu vada. Peanuts are rich in anti-oxidants, biotin, vitamin E and many more nutritional components. They are found mostly during winters.

Moongfali chutney is always there in South Indian thali as a side assortment. It can be prepared immediately by grinding peanuts, salt and green chillies with some water and lemon juice and later tempered with red mustard seeds, curry leaves and red chilly powder. So, try out this authentic recipe of peanut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.

peanut chutney

Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.

peanut chutney

For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.

peanut chutney

Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready.

peanut chutneyServing:

Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

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Peanut Chutney Recipe - Peanut Chutney for Dosa and Idli peanut chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Peanuts - ¾ cup (roasted and peeled)
  • Green chillies – 2
  • Curry leaves – 8-10
  • Lemon – 1 (1 tbsp juice)
  • Oil – 1 tbsp
  • Red mustard seeds - ¼ tsp
  • Red chilly powder – 1 pinch
  • Salt – ½ tsp or to taste
Instructions
  1. To make chutney, place the peanuts into the mixture jar. Break the green chillies into two and add it into the peanuts followed by lemon juice, salt and ½ cup of water. Put the lid on and grind everything into slightly coarse paste.
  2. Chutney has now ground aptly. Transfer it to a bowl. Add little more water into the chutney and mix it really well. Overall ¾ cup of water is used for making chutney of this consistency. Chutney is now ready to be tempered.
  3. For tempering, place a small pan on flame and pour the oil into it. When the oil gets heated, add red mustard seeds into it. As the seeds starts spluttering, turn off the flame and add curry leaves and red chilly powder into it. Mix it really well.
  4. Pour this tempering on the chutney and mix it nicely. Peanut chutney is now ready. Serve this lip-smacking and tantalizing peanut chutney as an accompaniment along with dosa, idli and vada. Place this chutney inside the refrigerator and relish eating for 4-5 days.

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe

Yam Chutney Recipes – Suran Chutney

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Yam Chutney Recipes – Suran Chutney

Yam chutney is an Indian dip prepared with yam or suran and some desi spices. Jimmikand, also known as Elephant yam is a vegetable loaded with protein, minerals and antioxidants beneficial for our bodies. This yam chutney is a speciality from the Bihar cuisine. Here the yam is boiled and mashed really finely. Later infused with mustard oil, various desi spices and lemon.

This can be served as side assortment with roti, rice, sabzi and what not. So, try given below recipe of suran chutney or dip and serve it any savory dish or recipe for a yummy flavor. These step-by-step pictures with detailed list of ingredients will help you make perfect chutney recipe. Enjoy!

Directions

Getting ready:

Cut off the dark skin of yam with the help of a knife then chop it into 1-1.5 inch chunks. Discard its black portion and place the yam chunks in a bowl filled with water. Grease both the hands with mustard oil while cutting the yam. Wash the yam pieces and place them on a plate.

yam chutney recipeMaking:

Place a pressure cooker on flame and put the yam chunks into it along with some water. Put the lid on and let the yam cook until the cooker releases a whistle. After that, reduce the flame to low and cook the yam for 2-3 minutes more.

yam chutney recipe

After cooking the yam on low flame for 2 minutes, turn off the flame and let the pressure escapes on its own. Once the pressure is released, remove the lid. Yam chunks are cooked aptly, transfer them on a sieve placed over a bowl so that the water gets drained out into the bowl. Allow them to cool down slightly.

yam chutney recipe

When the yam chunks cools down slightly, transfer them in a big bowl and mash them finely using a masher.

yam chutney recipe

Now add mustard oil, red chilly powder, salt, turmeric powder, crushed carom seeds, ginger paste, asafoetida and squeeze the lemon into it. Mix everything really well. Yam chutney is now ready.

yam chutney recipeServing:

Serve this tangy and lip-smacking yam chutney as a side assortment along with any meal. Yam chutney will taste more delicious after 3 days so cover and keep the chutney under sunlight or inside the room for 2-3 days and use it. Store this yam chutney in an air-tight sterilize container. It keep good for 8-10 days when placed outside the refrigerator and 2-3 months when placed inside the refrigerator. Enjoy!

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Yam Chutney Recipes - Suran Chutneyyam chutney recipe
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yam – 250 grams
  • Mustard oil – 2-3 tbsp
  • Turmeric powder – 1 tsp
  • Carom seeds - ¼ tsp
  • Red chilly powder - ½ tsp
  • Asafoetida – 2 pinches
  • Ginger paste – 1 tsp (1 inch baton grated)
  • Salt – 1 tsp or to taste
  • Lemon – 1
Instructions
  1. Cut off the dark skin of yam with the help of a knife then chop it into 1-1.5 inch chunks. Discard its black portion and place the yam chunks in a bowl filled with water. Grease both the hands with mustard oil while cutting the yam. Wash the yam pieces and place them on a plate.
  2. Place a pressure cooker on flame and put the yam chunks into it along with some water. Put the lid on and let the yam cook until the cooker releases a whistle. After that, reduce the flame to low and cook the yam for 2-3 minutes more.
  3. After cooking the yam on low flame for 2 minutes, turn off the flame and let the pressure escapes on its own. Once the pressure is released, remove the lid. Yam chunks are cooked aptly, transfer them on a sieve placed over a bowl so that the water gets drained out into the bowl. Allow them to cool down slightly.
  4. When the yam chunks cools down slightly, transfer them in a big bowl and mash them finely using a masher.
  5. Now add mustard oil, red chilly powder, salt, turmeric powder, crushed carom seeds, ginger paste, asafoetida and squeeze the lemon into it. Mix everything really well. Yam chutney is now ready.
  6. Serve this tangy and lip-smacking yam chutney as a side assortment along with any meal. Yam chutney will taste more delicious after 3 days so cover and keep the chutney under sunlight or inside the room for 2-3 days and use it. Store this yam chutney in an air-tight sterilize container. It keep good for 8-10 days when placed outside the refrigerator and 2-3 months when placed inside the refrigerator. Enjoy!

 

Chutney pickle jam recipes, Chutney recipe, Featured, Miscellaneous

Homemade Green Chilli Hot sauce recipe – Green Chilli sauce recipe

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Homemade Green Chilli Hot sauce recipe – Green Chilli sauce recipe

Green chilli sauce or pepper sauce refers to a spicy sauce prepared from green chilies and few other spices. It is very easy to prepare and tastes super tangy and delicious. This green chilly sauce is a really addictive and always better than the store bought ones. This sauce recipe is prepared with spicy and hot green chilies.

The consistency of this homemade green chilly sauce is same like a gravy and is preferably used in the same way. You can serve this as dip along with many snack recipes or use in making stir fries. Follow this simple and easy green chilly sauce recipe for making perfect sauce at your home.

Directions

Getting ready:

Rinse the chilies thoroughly with water and drain out the excess water from them. Allow the chilies to dry out completely, remove the stalk from all the chilies. Cut the big chilies into thick chunks and small chilies into 3-4 small pieces. Keep them aside.

green chilly sauce recipe

Peel off the skin from the ginger baton and chop it into small pieces.

green chilly sauce recipeMaking:

Place a pan on flame and pour the oil into it. Add cumin seeds and asafoetida into it. Roast the cumin seeds on low flame until it starts spluttering.

green chilly sauce recipe

Now add chopped green chilies, ginger and salt into the pan. Mix them well and saute everything for 1-2 minutes.

green chilly sauce recipe

When the chilies are coated  well with the masala, then add ½ cup of water into it. Stir to mix it well. Cover the pan and cook the chilies for 5-6 minutes on low flame. Check later.green chilly sauce recipe

After 5 minutes, remove the lid. Chilies are not cooked yet. Stir them nicely, cover the pan again and cook the chilies for another 5 minutes on low flame. Repeat the process 1 more time. Check later.

green chilly sauce recipe

Chilies have now turned tender. It took 15 minutes to cook them aptly. Now cook the chilies without covering for 2-3 minutes more on high flame so that the water gets evaporated.green chilly sauce recipe

After 3-4 minutes, water has evaporated and the chilies are ready. Turn off the flame and allow the chilies to cool down a bit.

green chilly sauce recipe

When the chilies cools down slightly, place as much chilies as possible into the mixer jar along with vinegar. Put the lid on and grind the sauteed chilies into a fine paste.green chilly sauce

Transfer this ground green chilly in a bowl and similarly, grind the remaining green chilies into fine paste as well.

green chilly sauce recipe

Now add the remaining vinegar into the chutney. Stir to mix it really well. Homemade green chilly sauce is now ready to serve.

green chilly sauce recipeServing:

Serve this lip-smacking and spicy homemade green chilly sauce as an accompaniment along with pakora, kachori, samosa or add it in chowmein, gobhi manchurian, chilly potato or any pulao recipe or in any other recipe as per your desire. Store this sauce in any glass or plastic air-tight container and use it for 2-3 months. Place it inside the refrigerator. It will keep good for about 6 months. Enjoy!

Suggestions

  • You can use any type of vinegar such as fruit vinegar or synthetic vinegar for making the chutney.
  • If you want to increase the shelf life of the sauce then add ½ tsp of citric acid or acetic acid separately into the vinegar and add it into the sauce. This way it will keep good for about 1 year when placed outside the refrigerator.

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Homemade Green Chilli Hot sauce recipe - Green Chilli sauce recipe green chilly sauce
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Big green chillies – 100 grams
  • Green chillies – 100 grams
  • Vinegar - ¾ cup
  • Cumin seeds – 2 tsp
  • Ginger – 2 inch
  • Salt – 2 tsp or to taste
  • Asafoetida – 2 pinch
  • Oil – 2-3 tbsp
Instructions
  1. Rinse the chillies thoroughly with water and drain out the excess water from them. Allow the chillies to dry out completely, remove the stalk from all the chillies. Cut the big chillies into thick chunks and small chillies into 3-4 small pieces. Keep them aside.
  2. Peel off the skin from the ginger batons and chop them into small pieces. Place a pan on flame and pour the oil into it. Add cumin seeds and asafoetida into it. Roast the cumin seeds on low flame until it starts spluttering.
  3. Now add chopped green chillies, ginger and salt into the pan. Mix them well and saute everything for 1-2 minutes. The chillies are now coated with the masala, add ½ cup of water into it. Stir to mix it well. Cover the pan and cook the chillies for 5-6 minutes on low flame. Check later.
  4. After 5 minutes, remove the lid. Chillies are not cooked yet. Stir them nicely, again cover the pan and cook the chillies for another 5 minutes on low flame. Repeat the process 1 more time. Check later.
  5. Chillies have turned tender. It took 15 minutes to cook them aptly. Now cook the chillies without covering for 2-3 minutes more on high flame so that the water gets evaporated.
  6. After 3-4 minutes, water is evaporated and the chillies are ready. Turn off the flame and allow the chillies to cool down a bit.
  7. When the chillies cools down slightly, place as much chillies as possible into the jar along with vinegar. Put the lid on and grind the chilly mixture into a fine paste. Transfer the green chilly sauce in a bowl. Similarly, grind the remaining green chillies into fine paste. Now add the remaining vinegar into the chutney. Stir to mix it really well. Homemade green chilly sauce is now ready.
  8. Serve this lip-smacking and spicy homemade green chilly sauce as an accompaniment along with pakora, kachori, samosa or add it in chowmein, gobhi manchurian, chilly potato or any pulao. Store this sauce in any glass or plastic air-tight container and use it for 2-3 months. Place it inside the refrigerator. It will keep good for about 6 months. Enjoy!

 

Chutney pickle jam recipes, Chutney recipe, Featured, Indian Regional recipe

Karonda Chutney Recipe – Cranberry Chutney Recipe

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Karonda Chutney Recipe – Cranberry Chutney Recipe – Karonde ki chutney Video

Karonda chutney is super delicious chutney recipe with a different flavor. Karonda/Natal plum is a small sized berry which is sour in taste. It is green and sour when unripe but turns red and sweet as it ripens. It is rich in Vitamin C, Iron and also has anti fungal and anti inflammatory properties. It’s spicy-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This recipe of chutney is really delicious and taste great with plain or stuffed paranthas. In fact it makes a great accompaniment to your meals. Go ahead and try out this simple and quick recipe of karonda chutney with step-by-step pictures and a detailed list of ingredients. Enjoy!

Directions

Getting ready:

Take green coriander, pluck the leaves and discard the hard stems. Wash the leaves thoroughly with water and place them on a colander to dry out completely. After this, make a bunch of the leaves and chop them roughly.

karonda chutney recipe

Cut the green chilies into 2 chunks as well so that it gets easy to grind them in the mixer grinder.

karonda chutney recipeMaking:

Place the chopped green coriander and green chilies into a mixer jar along with karonda, salt, cumin seeds, asafoetida and ½ cup of water. Put the lid on and grind everything into a fine paste.karonda chutney recipe

We have ground all the ingredients well, transfer the chutney to a serving bowl. Karonda chutney is now done and ready to serve.

karonda chutney recipeServing:

Serve this tantalizing and tangy karonda chutney as a side assortment with any delectable snacks like samosa, kachori, pakoda, sandwich or serve it along your meals. Store this chutney in refrigerator and relish it for up to 7 days. Enjoy!

Save Print
Karonda Chutney Recipe - Cranberry Chutney Recipe karonda chutney recipe
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green coriander – 1 cup
  • Karonde - 100 grams
  • Green chillies – 4-5
  • Asafoetida – 1 pinch
  • Cumin seeds - ½ tsp
  • Salt – 1 tsp
Instructions
  1. Take green coriander, pluck the leaves and discard the hard stems. Wash the leaves thoroughly with water and place them on a colander to allow them dry out completely. After this, make a bunch of the leaves and chop them roughly.
  2. Cut the green chillies into 2 chunks as well so that it gets easy to grind them in the mixer grinder.
  3. Place the chopped green coriander and green chillies into a mixer jar along with karonda, salt, cumin seeds, asafoetida and ½ cup of water. Put the lid on and grind everything into fine paste. We have ground all the ingredients well, transfer the chutney to a bowl. Karonda chutney is now done and ready to serve.
  4. Serve this tantalizing and tangy karonda chutney as a side assortment with any delectable snacks like samosa, kachori, pakoda, sandwich or serve it along your meals. Store this chutney in refrigerator and relish it for up to 7 days. Enjoy!