Category Archives: Chutney recipe

Momos Chutney recipe – Chilli Sauce for Momos – Momos White sauce

Momos Chutney recipe – Chilli Sauce for Momos – Momos White sauce

Various chutney or dipping sauces served with momos are really tempting and easy to make at home. There are numerous delicious and super tempting spicy dips served with momos. Today we have the recipe for these delicious chutneys. This easy recipe of making Red chilly chutney, spicy tomato chutney and white sauce will help you make perfect momos chutney at your home.

The spicy red chilly dip is basically a chilly sauce which makes a perfect accompaniment to momos. Despite of huge amount of chilies, this sauce is not tongue burning, infact you will crave for more. If you prefer eating less spicy sauces then try out our recipe for mildly spices tomato sauce or white sauce. The best part about these dips is that they can be prepared instantly and very easily. These chutneys keep good for quite some days. So, here you have a simple and easy to follow detailed recipe for the dips or sauces with step-by-step pictures. Go ahead and try out it yourself. Enjoy!

Directions

Getting ready:

Rinse the tomatoes well and then chop them down in big chunks.

momos chutney recipeMaking:

For making spicy red chilly chutney, start with boiling the chilies in a vessel. Take 1 cup water in a vessel followed by chilies and place it on flame. Now let the chilies simmer for 10 to 15 minutes. Cover the vessel and let the chilies simmer.

momos chutney recipe

After the water starts simmering reduce the flame and continue simmering for 10 to 12 more minutes. Now turn off the flame and place the vessel over a net stand. Let the chilies cool down and then start making the chutney.

momos chutney recipe

Meanwhile heat 1 tbsp oil in a pan for making tomato chutney. When the oil is hot, splutter cumin seeds first. Then add ¼ tsp turmeric powder and keep the flame low to prevent the spices from browning.

momos chutney recipe

Now add following ingredient to the pan – 1 inch roughly chopped ginger piece, 1 tsp coriander powder, ½ pinch asafoetida, chopped tomatoes, 4 whole red chilies, 1 tsp salt and mix everything really well.

momos chutney recipe

Saute the ingredients for a while and add ¼ cup water to it. Cover the tomatoes and cook them for 5 minutes until soft and tender. Keep the flame medium to prevent the spices from browning.

momos chutney recipe

Now that the chilies have cooled down, place them in mixer jar. Add some water, salt and oil as well and finely grind to make the chutney. Red chilly chutney is ready, transfer it another bowl. Give pouring consistency to the chutney.

momos chutney recipe

Check the tomatoes if cooked through. The tomatoes are little soft, cook them a little more. Cover again and cook for 3 to 4 more minutes on medium flame. When the tomatoes turn tender, turn off the flame and let them cool down.

momos chutney recipe

When the tomatoes cool down, place them in a mixer jar and grind finely. Tomato chutney is done and ready, transfer it to a bowl. If you find that the chutney is little thick then you can add some water to it.

momos chutney recipe

Now for making the white sauce, take 1 boiled and peeled potato. Crumble the potato and place it in a mixer jar. To it also add ¼ cup cream, followed by some milk and grind finely. Add some salt as well and grind the chutney until the potato is mixed well to the cream.

momos chutney recipe

The consistency of chutney is little thick, so add some more milk to it and churn again. White sauce is now done and ready, transfer it to another bowl. You can also add 1 tsp sugar to the sauce if wish to sweeten it.

momos chutney recipeServing:

We are done with preparing all the chutneys served with momos. This spicy red chilly chutney is for those who like eating spicy. This less spicy tomato chutney is good for those who like having less spicy food. Those who don’t relish eating spicy at all then this white sauce is best for them.

momos chutney recipe

Serve these really delicious and lip smacking side assortments with steamed momos, tandoori momos or fried momos and relish eating.

Momos Chutney recipe - Momos White sauce momos chutney recipe
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For red chilly chutney
  • Red chilies – 20 grams (20 to 25)
  • Oil – 1 tbsp
  • Salt – more than 1 tsp or to taste
  • For Tomato Chutney
  • Tomatoes – 3 (200 grams)
  • Red chilly – 4
  • Oil – 1 tbsp
  • Coriander powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1 tsp or to taste
  • Asafoetida – ½ pinch
  • Ginger – 1 inch
  • For white sauce
  • Potatoes – 1 (40 to 50 grams) (boiled)
  • Milk – 1 cup
  • Cream – ¼ cup
  • Salt – ½ tsp or to taste
Instructions
  1. Rinse the tomatoes well and then chop them down in big chunks.
  2. For spicy red chilly chutney, start with boiling the chilies in a vessel. Take 1 cup water in a vessel followed by chilies. Now let the chilies simmer for 10 to 15 minutes. Cover the vessel and let the chilies simmer.
  3. After the water starts simmering reduce the flame and continue simmering for 10 to 12 more minutes. Now turn off the flame and place the vessel over a net stand. Let the chilies cool down and then start making the chutney.
  4. Meanwhile heat 1 tbsp oil in a pan for making tomato chutney. When the oil is hot, splutter cumin seeds first. Then add ¼ tsp turmeric powder and keep the flame low to prevent the spices from browning.
  5. Now add following ingredient to the pan - 1 inch roughly chopped ginger piece, 1 tsp coriander powder, ½ pinch asafoetida, chopped tomatoes, 4 whole red chilies, 1 tsp salt and mix everything really well.
  6. Saute the ingredients for a while and add ¼ cup water to it. Cover the tomatoes and cook them for 5 minutes until soft and tender. Keep the flame medium to prevent the spices from browning.
  7. Now that the chilies have cooled down, place them in mixer jar. Add some water, salt and oil as well and finely grind to make the chutney. Red chilly chutney is ready, transfer it another bowl. Give pouring consistency to the chutney.
  8. Check the tomatoes if cooked through. The tomatoes are little soft, cook them a little more. Cover again and cook for 3 to 4 more minutes on medium flame. When the tomatoes turn tender, turn off the flame and let them cool down.
  9. When the tomatoes cool down, place them in a mixer jar and grind finely. Tomato chutney is done and ready, transfer it to a bowl. If you find that the chutney is little thick then you can add some water to it.
  10. Now for making the white sauce, take 1 boiled and peeled potato. Crumble the potato and place it in a mixer jar. To it also add ¼ cup cream, followed by some milk and grind finely. Add some salt as well and grind the chutney until the potato is mixed well to the cream.
  11. The consistency of chutney is little thick, so add some more milk to it and churn again. White sauce is now done and ready, transfer it to another bowl. You can also add 1 tsp sugar to the sauce if wish to sweeten it.
  12. We are done with preparing all the chutneys served with momos. This spicy red chilly chutney is for those who like eating spicy. This less spicy tomato chutney is good for those who like having less spicy food. Those who don’t relish eating spicy at all then this white sauce is best for them.
  13. Serve these really delicious and lip smacking side assortments with steamed momos, tandoori momos or fried momos and relish eating.

 

Til ki Chutney Recipe – Sesame Chutney recipe Video

Til ki Chutney Recipe – Sesame Chutney recipe Video

Sesame seeds chutney makes the meal/snacks more relishing when served along with it. Roasted sesame seeds when ground with green coriander, green chilly, lemon, asafoetida and salt makes a finger-licking chutney. It is very easy to prepare with countable ingredients.

As sesame seeds chutney takes no time to prepare so you can prepare it when your guests arrives and you are out of any side assortment and don’t have much time to purchase it from outside. Your family and friends will ask for more and more for sure! So, definitely try out making sesame seeds chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take the green coriander and make a bunch of it. Chop it roughly and keep it aside.

til ki chutney

Cut the lemon into half and squeeze out its juice in a small bowl using a squeezer.

til ki chutneyMaking:

Place a pan on flame. When the pan gets heated, add sesame seeds into it. Keep stirring continuously and roast the sesame seeds until it turns puffy. Don’t over roast it so that it changes its colour. Once the sesame seed gets roasted aptly, turn off the flame. Transfer it to a bowl. Allow t to cool down completely.

til ki chutney

Transfer the roasted sesame seeds in a mixer jar along with roughly chopped green chillies, chopped green coriander, salt, asafoetida, lemon juice and ½ cup of water. Churn all the ingredients to make fine chutney.

til ki chutney

Once the chutney becomes smooth, transfer it to a bowl. Sesame seeds chutney is now ready.

til ki chutneyServing:

Serve this tangy and finger-licking sesame seeds chutney as a side assortment with samosa, kachori or any sandwich.

Suggestions

  • You can add more green chillies to make the chutney spicier.
  • If you want to skip lemon then replace it with a raw mango. Peel off its skin and cut out its pulp. Use its pulp instead of lemon juice.

Til ki Chutney Recipe - Sesame Chutney recipe Video til ki chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sesame seeds – ½ cup
  • Green coriander – ½ cup
  • Green chillies – 2
  • Lemon – 1
  • Asafoetida – 1 pinch
  • Salt – ¾ tsp or to taste
Instructions
  1. Finely chop green coriander and squeeze lemon as well.
  2. Roast the sesame seeds until it turns puffy. Transfer it to a bowl. Allow t to cool down completely.
  3. Transfer the sesame seeds, green chillies, green coriander, salt, asafoetida, lemon juice and ½ cup of water in a mixer jar. Grind to make fine chutney. Transfer it to a bowl.
  4. Serve this tangy and finger-licking sesame seeds chutney as a side assortment with samosa, kachori or any sandwich.

 

Peanut Coconut Chutney

Peanut Coconut Chutney

Peanut coconut chutney makes the dish even more finger-licking when served as an accompaniment. It is very easy to make. Prepare this easy and mouth-watering peanut coconut chutney and serve it with idli, dosa, vada, uttapam or any meal.

To make peanut coconut chutney you only require fresh coconut, peanuts, green chilly and few more ingredients. The tempering added to this chutney makes it even more delectable. Store this chutney in refrigerator and relish eating for about 3-4 days. So, definitely try out making peanut coconut chutney with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Make a bunch of curry leaves and finely chop it with a scissor or knife.

peanut coconut chutneyMaking:

Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Churn to grind all the ingredients together to make slightly coarse paste.

peanut coconut chutney

Chutney is now grounded aptly. Transfer it to a bowl. Now add tempering to the chutney.

peanut coconut chutney

For tempering, place a small pan on flame. Pour some oil into it. When the oil gets heated add red mustard seeds into it. After the seeds starts spluttering, add finely chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well. Tempering is now ready.

peanut coconut chutneyServing:

Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

peanut coconut chutney

 

Peanut Coconut Chutney peanut coconut chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh coconut – ½ (grated) (1 cup)
  • Peanuts – ½ cup (roasted and peeled)
  • Oil – 1 tbsp
  • Green chilly – 2
  • Curry leaves – 8-10
  • Lemon – 1 (squeezed)
  • Red mustard seeds – ½ tsp
  • Red chilly powder – 1 pinch
  • Salt – 1 tsp or to taste
Instructions
  1. Take grated fresh coconut, roasted peanuts, lemon juice, salt, roughly chopped green chilly and ½ cup of water into a mixer jar. Grind all the ingredients together to make slightly coarse paste. Transfer it to a bowl.
  2. Heat a small pan with some oil into it. When the oil gets heated add red mustard seeds, chopped curry leaves into it. Turn off the flame and add red chilly powder as well. Mix everything really well.
  3. Pour the tempering on this finger-licking and lip-smacking peanut coconut chutney and mix it really well. Serve this chutney as a side assortment with idli, dosa, vada, uttapam or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

 

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

Kundru or Ivy gourd chutney is a devouring chutney recipe that accompaniment your meals well. Kundru chutney is highly nutritious as well. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This savoury kundru chutney is truly an amazing accompaniment with your meals.

Kundru chutney is not only delicious in taste but also it can be prepared instantly. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse kundru thoroughly with water. Drain out excess water and allow them to dry out completely. Remove the stalk of the kundru and chop it into thin round pieces. Similarly, cut all the kundrus and keep it aside.

kundru chutneyMaking:

Place a pan on flame and pour some oil into it. Once the oil gets heated, add chana lentil and urad lentil in the oil. Saute them until they turn golden brown in colour.

kundru chutney

Now add cumin seeds and curry leaves into it. Keep stirring continuously and saute them as well. Everything is roasted well. Now transfer it to a plate.

kundru chutney

Pour some more oil into the pan. Keep 1 tsp of oil aside for tempering. Now add chopped kundru into the oil. Keep stirring continuously and fry until it turns crisp. Keep the flame on medium and high.

kundru chutney

Kundru has turned crunchy. It took 6-7 minutes to fry kundru. Turn off the flame. Transfer it to the same plate. Allow it to cool down completely.

kundru chutney

Once everything cools down completely, transfer them to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves and squeeze out lemons into it.

kundru chutney

Churn to grind everything into a fine paste. Add ½ cup of water to it. Grind it again until it turns into a smooth paste.

kundru chutney

Kundru chutney is now grinded well. Transfer it to a bowl. Now add tempering to the chutney.

kundru chutney

For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle. Then turn off the flame.

kundru chutneyServing:

Garnish this tangy and finger-licking kundru chutney with the tempering. Mix it slightly. Serve this kundru chutney as a side assortment with cheela, dosa, idli or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

kundru chutneySuggestions

  • Instead of lemon you can also add tamarind pulp or dry mango powder into this chutney.

Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe kundru chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Kundru – 200 grams
  • Oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Urad dal – 1 tbsp
  • Chana dal – 1 tbsp
  • Lemon – 1
  • Green chilly – 4 (small sized)
  • Curry leaves – 20-25
  • Asafoetida – 1 pinch
  • Red mustard seeds – ¼ tsp
  • Cumin seeds – 1 tsp
  • Red chilly powder – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Chop kundrus into thin round pieces.
  2. Place a pan on flame and pour some oil into it. Fry the lentils, cumin seeds and curry leaves. Now transfer it to a plate.
  3. Pour some more oil into the pan. Now add chopped kundru into the oil.
  4. Kundru has turned crunchy. Transfer it to the same plate. Allow it to cool down completely.
  5. Transfer everything to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves, ½ cup of water and squeeze out lemons into it.
  6. Kundru chutney is now grinded well. Transfer it to a bowl.
  7. For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle.
  8. Garnish this tangy and finger-licking kundru chutney with the tempering.

 

Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

Mango Mustard Chutney Recipe – Kasundi Mustard Sauce – Bengali Mustard Sauce

Kasundi is a super yummy Indian mango mustard sauce which is prepared with rawa mangoes and mustard seeds. This delectable, tangy-zingy mustard sauce can be prepared very easily at home with no much effort. The use of raw mangoes and desi spices makes it a perfect assortment that goes well with anything.

This tempting and delicious sauce can be served as a dip with pakoras, pizza, sandwich or any other snacks. Kids will surely like the tangy-zingy taste of this mango mustard sauce for sure. So here, have a detailed look at the list of ingredients used and the method for preparation of this tempting mustard sauce. Enjoy!

Directions

Getting ready:

Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.

kasundi recipeMaking:

Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.

kasundi recipe
Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.

kasundi recipe
Then add the following spices to the mix jar – adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.

kasundi recipe
Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.

kasundi recipe
Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.

kasundi recipeServing:

Transfer the kasundi to a bowl.

kasundi recipe

Serve this delectable and lip smacking kasundi as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating. To s tore the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.

Mango Mustard Chutney Recipe - Kasundi Mustard Sauce kasundi
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mangoes – 2 (300 grams)
  • Ginger – ½ inch piece
  • Green chilies – 2
  • Yellow mustard seeds – ¼ cup (50 grams)
  • Black mustard seeds – ¼ cup (50 grams)
  • Mustard oil – 3 to 4 tbsp
  • Vinegar – 2 tbsp
  • Asafoetida – ¼ tsp
  • Turmeric powder -1 tsp
  • Red chilly powder – 1 tsp
  • Black pepper – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Coriander powder – 2 tsp
  • Sugar – 2 tsp
  • Salt – 2.5 tsp (or to taste)
Instructions
  1. Remove the stalk of the mango and peel off its skin and separate its pulp. Chop the ginger and green chilly into big chunks.
  2. Add ¼ cup black pepper to the mixture jar, followed by ¼ cup yellow mustard seeds. Also add 1 tsp black peppercorns and 1 tsp fenugreek seeds. Add the whole spices first to the mixture jar and grind them coarsely.
  3. Now add chopped mangoes, ginger and green chilly to the mixture jar. Stir a little with the spoon and add some water to the jar so that the ingredients grind easily.
  4. Then add the following spices to the mix jar - adding 1 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp coriander powder, 2 tsp sugar, 2.5 tsp salt, 2 tbsp vinegar and stir everything really well. Any other variety of vinegar can be used. Grind everything really well.
  5. Heat 3 to 4 tbsp mustard oil in the pan until it smoky. Then turn off the flame and add asafoetida to it and sauté for a while.
  6. Now add the kasundi mixture to the pan and mix everything really well. Kasundi is now done and ready with a consistency like chutney.
  7. Transfer the kasundi to a bowl and serve as a side assortment with pakoras, pizza, sandwich or any other snack as per your desire and relish eating.
  8. To store the kasundi, sterilized the container well and fill it up with the kasundi. It keeps good for up to 6 months.

 

Date Chutney recipe – Khajur Amchoor ki Chutney

Date Chutney recipe – Khajur Amchoor ki Chutney

Date chutney is a quick and easy sweet chutney recipe with perfect balance of flavors. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This sweet date chutney is truly an amazing accompaniment with your meals.

Sweet date chutney is one stop chutney recipe for all your chaat and fried savoury snacks. This sweet and sour chutney is not only delicious in taste but can be prepared instantly as well. We have used sugar and dates for this recipe but you can use jaggery along with the dates to make the chutney. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

Directions

Getting ready:

Take a date and remove its stalk and seed. After that, slice it into thin pieces. Similarly, prepare all the dates and keep it aside.

dates chutneyMaking:

Place a pan on flame and add sugar into it along with ½ cup of water. Let it simmer until the sugar dissolves completely.

dates chutney

Once the sugar dissolves completely add sliced dates into it followed by raisins, ginger paste, garam masala, red chilly powder, cumin powder, black salt, salt and asafoetida. Mix all the ingredients really well.

dates chutney

After that, add dry mango powder into the chutney. Mix everything really well. Cook the chutney until it turns thick in consistency.

dates chutney

Dates chutney has turned thick. It is now ready. Turn off the flame. Transfer the chutney in a bowl. Dates chutney is now ready.

dates chutneyServing:

Serve this finger-licking and tangy dates chutney as a side assortment with poori, parantha or any meal. Keep this chutney in refrigerator and relish eating for about 2 months. Enjoy!

Suggestions

  • If you can’t find fresh dates then take dried dates and soak them in water until they puffs up and use them. You can also use jaggery instead of sugar.
  • Time – 6-7 minutes

Date Chutney recipe - Khajur Amchoor ki Chutney dates chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fresh dates – 10-12 (100-150 grams)
  • Sugar – ½ cup (100 grams)
  • Raisins – 2 tbsp
  • Ginger paste – 2 tsp (2 inch piece grated)
  • Asafoetida – 1 pinch
  • Red chilly powder – ½ tsp
  • Garam masala – ½ tsp
  • Cumin powder – 1tsp
  • Black salt – ¾ tsp
  • Salt – ½ tsp or to taste
  • Mango powder – 2 tsp
Instructions
  1. Remove the stalk and seed of the dates and thinly slice them.
  2. Heat a pan with sugar and ½ cup of water.
  3. Once the sugar dissolves completely add dates, raisins, ginger paste, garam masala, red chilly powder, cumin powder, black salt, salt, dry mango powder and asafoetida.
  4. Dates chutney has turned thick. Turn off the flame. Transfer the chutney in a bowl.
  5. Serve this finger-licking and tangy dates chutney as a side assortment with poori, parantha or any meal. Enjoy!

 

Tomato Ketchup Recipe | Homemade Tomato Sauce Recipe

Tomato Ketchup Recipe | Homemade Tomato Sauce Recipe

Tomato ketchup is an really easy to prepare recipe which has only tomatoes and tomatoes. Some other masala are used to spice up the taste of this homemade tomato sauce. The goodness in this homemade tomato ketchup adds rich texture to it.

Tomato ketchup is the best solution in case you don’t have any other dip or sauce available. It can be served with a sandwich, burger, pakoras and so on. This homemade tomato ketchup recipe will be loved by your whole family for sure. So, go ahead and follow this simple recipe of to make the perfect tomato sauce at your home. Enjoy!

Directions

Getting ready:

Rinse tomatoes thoroughly with water and pat dry them completely. Cut each tomato into 4-6 chunks.

tomato ketchupMaking:

Heat a pan and put the tomatoes into it. Keep the flame low. Don’t add any water to it. Let the tomatoes boil into its juice. Cover and let it cook for 5 minutes. After that, remove the lid and stir the tomatoes from upside down. Again cover and cook for 5 more minutes. Now remove the lid and stir the tomatoes. Tomatoes are not cooked through so cover it again and cook it for 5 more minutes.

tomato ketchup

After about 15 minutes, tomatoes are cooked through. Turn off the flame and let the tomatoes cool down completely. Put the tomatoes into a mixture jar and grind it into a fine paste.

tomato ketchup

Tomato puree is now ready. Strain it through a sieve and discard the left out seeds and peel of the tomato.

tomato ketchup

Heat a wok and pour the tomato puree into it. Stir and cook until it starts simmering.

tomato ketchup

Add sugar to the puree. Keep stirring continuously until it becomes thick in consistency.

tomato ketchup

Now add ginger powder, black salt and garam masala into the sauce. Stir to mix everything really well. Tomato sauce has thickened now. Turn off the flame. Allow it to cool down completely.

tomato ketchup

After the sauce cools down completely then add vinegar to it and mix it really well.

 

tomato ketchup

Tomato sauce is now ready to serve. Transfer it to a bowl.

tomato ketchupServing:

Serve this finger-licking and delicious tomato sauce along with any snacks or with meals. After it cools down completely then store it in an airtight container and relish eating for 1 month. Enjoy!

Suggestions

  • If you don’t want to grind the tomatoes into mixer grinder then mash it with the spatula while cooking them.
  • If you want to add onion and garlic into the sauce then chop 1 onion and 4-5 garlic cloves and cook it along with tomatoes. Similarly, grind and sieve them and prepare the sauce. Garlic flavour sauce will be ready.
  • Instead of garam masala powder you can use whole spices. For this, add 8-10 peppercorns, 2 brown cardamoms, 1 inch cinnamon stick, 2-3 cloves and 1 inch ginger baton while boiling the tomatoes. Grind and sieve them. This sauce taste even better.
  • To increase the shelf life of the sauce, add ½ tsp of sodium benzoate to it.
  • Use pulpy tomatoes instead of juicy tomatoes for making the sauce. So, that the quantity of sauce is more.

Tomato Ketchup Recipe | Homemade Tomato Sauce Recipe tomato ketchup
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato – 1 kg
  • Sugar – ¾ cup
  • Ginger powder – ½ tsp
  • Black salt – 1 tsp
  • Garam masala – ½ tsp
  • Vinegar – 2 tsp
Instructions
  1. Rinse tomatoes thoroughly with water and pat dry them completely.
  2. Cut each tomato into 4-6 chunks.
  3. Heat a pan and put the tomatoes into it. Keep the flame low. Don’t add any water to it. Let the tomatoes boil into its juice.
  4. Cover and let it cook for 5 minutes. After that, remove the lid and stir the tomatoes from upside down. Again cover and cook for 5 more minutes.
  5. Now remove the lid and stir the tomatoes. Tomatoes are not cooked through so cover it again and cook it for 5 more minutes.
  6. After about 15 minutes, tomatoes are cooked through. Turn off the flame and let the tomatoes cool down completely.
  7. Put the tomatoes into a mixture jar and grind it into a fine paste.
  8. Tomato puree is now ready. Strain it through a sieve and discard the left out seeds and peel of the tomato.
  9. Heat a wok and pour the tomato puree into it. Stir and cook until it starts simmering.
  10. Add sugar to the puree. Keep stirring continuously until it becomes thick in consistency.
  11. Now add ginger powder, black salt and garam masala into the sauce. Stir to mix everything really well.
  12. Tomato sauce has thickened now. Turn off the flame. Allow it to cool down completely.
  13. After the sauce cools down completely then add vinegar to it and mix it really well.
  14. Tomato sauce is now ready to serve. Transfer it to a bowl.
  15. Serve this finger-licking and delicious tomato sauce along with any snacks or with meals. After it cools down completely then store it in an airtight container and relish eating for 1 month. Enjoy!

 

Eggless Mayonnaise Recipe – How to make homemade mayonnaise

How to make Eggless Mayonnaise – Instant Homemade Mayonnaise

Eggless mayonnaise is one such dip which is often used for salads, bread, sandwich, and burger or as a side dip with various recipes. Making this eggless mayonnaise at home is really easy. There are numerous ways to make this mayonnaise recipe and today we are sharing two types of mayonnaise with you all one with cream and the other with milk.

This wonderful way of preparing Eggless Mayonnaise is quick, easy and fabulously devouring. Take the perfect ingredients, mix them together and there you have eggless mayonnaise ready. That will add some zing to your dish. You will surely enjoy the intensity of mustard and the pampering flavor of fresh cream and milk in every mouthful.

Directions

Making:

1. Take 200 grams of chilled cream in a mixture jar for making the cream mayonnaise.

eggless mayonnaise

2. To it add 1 tsp sugar powder, ½ tsp salt. ½ tsp mustard powder, ¼ tsp freshly crushed black pepper, ¼ cup vegetable oil and churn all the ingredients together.

eggless mayonnaise

3. Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. You can use lemon juice instead of vinegar.

eggless mayonnaise

4. Mayonnaise with cream is now ready, transfer it to another bowl.

eggless mayonnaise

5. For making mayonnaise with milk, take ¼ cup chilled full cream milk in a mixture jar.

eggless mayonnaise

6. Then to it add 1 tsp sugar powder, ¾ cup vegetable oil (little chilled). Add oil in small parts.

eggless mayonnaise

7. Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well.

eggless mayonnaise

8. Now add rest of the oil as well, followed by 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. Churn well until thick and dense in consistency.

eggless mayonnaise

9. Mayonnaise with milk is now done and ready, take it out in a bowl.

eggless mayonnaiseServing:

10. Serve this lip smacking mayonnaise with salads, bread, sandwiches or momos. Kids relish eating it with paranthas. Store this mayonnaise for up to 1 week in refrigerator.

Suggestions

  • You can use any kind of vinegar for this recipe or replace it with lemon juice.  Vinegar increases the taste and shelf life of mayonnaise.
  • You can use hand blender to make the mayonnaise as it is easily visible how thick the mayonnaise is getting. Once it gets gets the desired consistency, stop whisking.
  • While making mayonnaise in mixture jar, keep checking occasionally that it gets appropriate thickness. The moment mayonnaise gets thick, stop churning.
  • Use chilled cream, milk and oil for making the mayonnaise. If these ingredients are chilled then you will get thick and dense mayonnaise else it will get thin in consistency.
  • If the mayonnaise is getting thin in texture then place the jar inside the freezer for half an hour. Churn again to get the desired thickness in the mayonnaise.
  • If the cream is too chilled and you whisk it too much then the milk and butter will start separating. If this happens then hold for 5 to 10 minutes and let the temperature reduce a little. After this whisk the mixture a little. You will get perfect mayonnaise.
  • Time – 10 minutes

Eggless Mayonnaise- How to make homemade mayonnaise eggless mayonnaise
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cream - 1 cup (200 grams)
  • Oil - ¼ cup (50 grams)
  • Vinegar - 2 tsp
  • Black pepper - ¼ tsp (coarsely ground)
  • Mustard powder - ½ tsp
  • Salt - ½ tsp
  • Powdered sugar - 1 tsp
  • Ingredients For Milk Mayonnaise
  • Full cream - ¼ cup (60 ml)
  • Vegetable Oil - ¾ cup (150 ml)
  • Salt - ½ tsp
  • Black peppercorns - ¼ tsp (coarsely ground)
  • Mustard powder - ½ tsp
  • Powdered sugar - 1 tsp
  • Vinegar - 2 tsp
Instructions
  1. Take 200 grams of chilled cream in a mixture jar for making the cream mayonnaise.
  2. To it add 1 tsp sugar powder, ½ tsp salt. ½ tsp mustard powder, ¼ tsp freshly crushed black pepper, ¼ cup vegetable oil and churn all the ingredients together.
  3. Add 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. You can use lemon juice instead of vinegar.
  4. Mayonnaise with cream is now ready, transfer it to another bowl.
  5. For making mayonnaise with milk, take ¼ cup chilled full cream milk in a mixture jar.
  6. Then to it add 1 tsp sugar powder, ¾ cup vegetable oil (little chilled). Add oil in small parts.
  7. Also add ½ tsp salt, ¼ tsp freshly crushed black pepper, ½ tsp mustard powder and churn all the ingredients well.
  8. Now add rest of the oil as well, followed by 2 tsp vinegar to enhance the taste of mayonnaise and its shelf life. Churn well until thick and dense in consistency.
  9. Mayonnaise with milk is now done and ready, take it out in a bowl.
  10. Serve this lip smacking mayonnaise with salads, bread, sandwiches or momos. Kids relish eating it with paranthas. Store this mayonnaise for up to 1 week in refrigerator.

 

Tomato Chutney Recipe – Red Tomato Chutney

Tomato Chutney Recipe – Red Tomato Chutney

Tomato chutney is best to accompany your breakfasts, lunch or dinner. This savoring tangy tomato chutney has always been everyone’s favorite. But today, we are going to share sweet tomato chutney with you all. It can be easily prepare at home with tomato, red chilly, ginger and few more spices.

Sweet-tangy tomato chutney pairs well with pakoras, idli or any snack. In fact it makes a perfect accompaniment with meals. So, try making it at home with this easy to follow step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

1. Wash tomatoes and chop them in rough chunks.

tomato chutney

2. Peel the ginger and chop it as well.

tomato chutneyMaking:

3. Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil.

tomato chutney

4. Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them.

tomato chutney

5. After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well.

tomato chutney

6. Cover the pan and cook it for 5 minutes. Check at regular intervals.

tomato chutney

7. After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes.

tomato chutney

8. Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely.

tomato chutney

9. After that put the mixture in a mixture jar and prepare a fine paste of it.

tomato chutney

10. Transfer the prepared tomato chutney into a bowl.

tomato chutney

11. Again, heat some oil and splutter mustard seeds.

tomato chutney

12. Turn off the flame and add 1-2 pinch of red chilly powder to it.

tomato chutney

13. Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve.

tomato chutneyServing:

14. Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating.

Tomato Chutney Recipe - Red Tomato Chutneyred tomato chutney
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato – 4 (250 grams)
  • Whole red chilly – 2
  • Ginger – 1 inch
  • Salt – 1 tsp or to taste
  • Asafoetida – 1 pinch
  • Oil – 1-2 tbsp
  • Red mustard seeds – ¼ tsp
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Coriander powder – 1.5 tsp
  • Black peppercorn – 10-12
  • Sugar – 1 tsp
  • Red chilly powder – 1-2 pinch
Instructions
  1. Wash tomatoes and chop them in rough chunks.
  2. Peel the ginger and chop it as well.
  3. Heat 2 tbsp of oil in a pan. Splutter fenugreek seeds and cumin seeds into hot oil.
  4. Then add mustard seeds and stir them for a while. Further add asafoetida, coriander powder and roast them.
  5. After that add chopped tomatoes, ginger, salt, whole red chilly and black peppercorns. Mix everything really well.
  6. Cover the pan and cook it for 5 minutes. Check at regular intervals.
  7. After 5 minutes, remove the cover. Keep stirring and let it cook for 5 more minutes.
  8. Tomatoes are now cooked through. Now cook it on high flame for about 1-2 minutes. Turn off the flame and let the tomato mixture cool down completely.
  9. After that put the mixture in a mixture jar and prepare a fine paste of it.
  10. Transfer the prepared tomato chutney into a bowl.
  11. Again, heat some oil and splutter mustard seeds.
  12. Turn off the flame and add 1-2 pinch of red chilly powder to it.
  13. Pour the tempering on the tomato chutney. Tangy tomato chutney is ready to serve.
  14. Serve this mouth-watering and delectable tomato chutney as a side assortment with dosa, idli, paranthas or any meal. Store the remaining in refrigerator for a week and relish eating.

 

Flax Seeds Powder Chutney

Flax Seeds Powder Chutney Recipe Video in Hindi

Flax seeds powder chutney will not enhance the taste of your meals and make them more tempting but consuming this chutney proves to be good for health as well. Flax seeds are considered to be one of the top health foods in the market nowadays. Flax seeds are dark brown in color. One should include antioxidant flax seeds in their daily diet as these are full of proteins, fiber, vitamin B1, minerals and important fatty acids like Omega – 3, Omega – 6.

There are numerous ways to include these highly nutritious flax seeds in your diet to make smoothies, baked dishes or use in powdered form to make chapatti or parantha or try making a little spicy flax seeds dry chutney or powdered chutney. So, today I have on super and duper healthy chutney powder recipe for you all. It is not only easy to make alsi chutney in fact it’s a big life save when you have a busy schedule or too lazy to cook something. Try making this chutney yourself. Enjoy!

Directions

Getting ready:

1. Clean the flax seeds well, prior roasting.

alsi powder chutneyMaking:

2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.

alsi powder chutney

3. When the seeds crackle, turn off the flame.

alsi powder chutney

4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.

alsi powder chutney

5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.

alsi powder chutney

6. Stir constantly until the leaves get dry completely. Take them out in a bowl.

alsi powder chutney

7. Then add coriander seeds, red chilly and cumin seeds in the wok.

alsi powder chutney

8. Stir and roast until they turn fragrant and little brown.

alsi powder chutney

9. Saute for a minute and transfer it into the flax seeds plate.

alsi powder chutney

10. Saute the sesame seeds now till they change in color and transfer to the same plate.

alsi powder chutney

11. Roast the grated coconut as well and take out in the same plate.

alsi powder chutney

12. Also, saute the peanuts and black pepper and transfer it to the same plate.

alsi powder chutney

13. Let all the roasted ingredients cool down and then mix them together.

alsi powder chutney

14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.

alsi powder chutney

15. Place them in mixture jar. Grind the spices coarsely.

alsi powder chutney

16. Dry flax seed chutney is ready. Transfer it to a plate.

alsi powder chutneyServing:

17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

Suggestion

You can adjust the quantity of chilies as per your taste. If you prefer eating spicy then increase the quantity else omit the use of chilies if you don’t like eating spicy food.

Flax Seeds Powder Chutney Flax Seeds Powder Chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flax seed - ½ cup
  • Curry leaves - ½ cup
  • Coriander seeds - 4 tsp
  • Dry red chilly - 4
  • Dry coconut - ½ cup (grated)
  • Peanuts - 3-4 tbsp
  • Sesame seeds - 2 tbsp
  • Cumin seeds - 2 tsp
  • Black pepper - 2 tsp
  • Black salt- 2 tsp
  • Salt - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Clean the flax seeds well, prior roasting.
  2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.
  3. When the seeds crackle, turn off the flame.
  4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.
  5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.
  6. Stir constantly until the leaves get dry completely. Take them out in a bowl.
  7. Then add coriander seeds, red chilly and cumin seeds in the wok.
  8. Stir and roast until they turn fragrant and little brown.
  9. Saute for a minute and transfer it into the flax seeds plate.
  10. Saute the sesame seeds now till they change in color and transfer to the same plate.
  11. Roast the grated coconut as well and take out in the same plate.
  12. Also, saute the peanuts and black pepper and transfer it to the same plate.
  13. Let all the roasted ingredients cool down and then mix them together.
  14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.
  15. Place them in mixture jar. Grind the spices coarsely.
  16. Dry flax seed chutney is ready. Transfer it to a plate.
  17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.