Category Archives: Chutney recipe

Karonda Launji Recipe – How to make Karonda Launji

Karonda Launji Recipe – How to make Karonda Launji

Karonda launji is really healthy and super delicious. 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 sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This recipe of Lonji is really delicious and taste great with chapatti, parantha. In fact it makes a great accompaniment to your meals. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!

Directions

Getting ready:

Rinse karonda thoroughly with water. Drain out excess water from it. Allow it to dry out completely. Remove its stalk. Cut it into half. Slice all the karonda similarly. Keep it aside.

karonda launjiMaking:

Place a pan on flame and add oil to it. Let the oil get heated. Then add cumin powder into it along with turmeric powder, asafoetida and coriander powder. Saute the masala for a while.karonda launji recipe

Now add chopped karonda into the masala followed by salt, red chilly powder, fennel powder and garam masala. Mix all the ingredients nicely. Saute the karonda for 2 minutes so that each pieces gets nicely coated with the masala.

karonda launji recipe

Pour ½ cup of water into the pan. Stir to mix well. Cover the pan and let it cook for 3-4 minutes on low flame. Check later.

karonda launji

After 3 minutes, remove the lid and check. Karonda have turned tender. Add sugar to it. Mix it really well. Cook until the sugar melts completely and the mixture become concentrated.karonda launji

After a while, sugar syrup has thickened. Karonda launji is now ready. Turn off the flame. Transfer it to a bowl. Karonda launji is now ready.

karonda launjiServing:

Serve this sweet-tangy karonda launji along with chapatti, poori, parantha or rice. Store it inside the refrigerator and relish eating for 8-10 days. Enjoy!

Karonda Launji Recipe - How to make Karonda Launji karonda pickle recipe
Author: 
Recipe type: Chutney/Dip
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Reddish white karonda – 250 grams
  • Sugar – ½ cup
  • Oil – 2 tbsp
  • Fennel powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Salt – ¾ tsp or to taste
  • Red chilly powder – ½ tsp
  • Garam masala – ½ tsp
  • Turmeric powder – ¼ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Rinse karonda thoroughly with water. Drain out excess water from it. Allow it to dry out completely. Remove its stalk. Cut it into half. Slice all the karonda similarly. Keep it aside.
  2. Place a pan on flame and add oil to it. Let the oil get heated. Then add cumin powder into it along with turmeric powder, asafoetida and coriander powder. Saute the masala for a while.
  3. Now add chopped karonda into the masala followed by salt, red chilly powder, fennel powder and garam masala. Mix all the ingredients nicely. Saute the karonda for 2 minutes so that each pieces gets nicely coated with the masala.
  4. Pour ½ cup of water into the pan. Stir to mix well. Cover the pan and let it cook for 3-4 minutes on low flame. Check later.
  5. After 3 minutes, remove the lid and check. Karonda have turned tender. Add sugar to it. Mix it really well. Cook until the sugar melts completely and the mixture become concentrated. After a while, sugar syrup has thickened. Karonda launji is now ready. Turn off the flame. Transfer it to a bowl. Karonda launji is now ready.
  6. Serve this sweet-tangy karonda launji along with chapatti, poori, parantha or rice. Store it inside the refrigerator and relish eating for 8-10 days. Enjoy!

 

Guava Chutney Recipe – Amrood ki Chutney

Guava Chutney Recipe – Amrood ki Chutney

Guava chutney is an amazingly super chutney recipe that goes well with anything. Green coriander chutney, Mint chutney, Tamarind chutney, tomato chutney and so on are some of the dips, prepared and served with many dishes. Today we are presenting a great and easy recipe of guava chutney for you all. This tarty and savory chutney is prepared with fresh and ripe guava.

Guava chutney is little sweet, spicy and has a smooth and sumptuous green texture. Guava chutney is best to accompany your breakfasts, lunch or dinner. This sweet-tangy amrood chutney pairs well with pakoras, idli or any snack. So, try making it at home with this easy to follow step-by-step instructions and pictures. Enjoy!

Directions

Getting ready:

Wash the guavas thoroughly with water and drain out the excess water. Allow them to dry out completely. Cut the guavas into rough chunks and discard their seeds. Place them in a bowl.

guava chutney recipe

Cut the green chillies into 2-3 pieces. Place it with the guava chunks. Chop the ginger into 4-5 pieces as well. Wash the green coriander leaves and allow them to dry out completely.

guava chutney recipeMaking:

Place chopped guavas, green chillies and ginger into the mixer jar along with lemon juice, green coriander, black salt, salt, black pepper powder and roasted cumin powder. Put the lid on and grind everything to make a fine paste.

guava chutney

Chutney has ground well. Transfer it to a bowl. Guava chutney is now ready.

guava chutney recipeServing:

Serve this mouth-watering and tantalizing guava chutney as a side accompaniment with any meal. Enjoy!

Guava Chutney Recipe - Amrood ki Chutney guava chutney
Author: 
Recipe type: Chutney/Sauce
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Guavas – 2 (250 grams)
  • Green coriander – ¼ cup
  • Lemon juice – 1 tbsp
  • Black salt - ½ tsp
  • Salt – ½ tsp
  • Roasted cumin powder – 1 tsp
  • Black pepper powder - ¼ tsp (7-8 peppercorns)
  • Green chillies – 2
  • Ginger baton – 1 inch
Instructions
  1. Wash the guavas thoroughly with water and drain out the excess water. Allow them to dry out completely. Cut the guavas into rough chunks and discard their seeds. Place them in a bowl.
  2. Cut the green chillies into 2-3 pieces. Place it with the guava chunks. Chop the ginger into 4-5 pieces as well. Wash the green coriander leaves and allow them to dry out completely.
  3. Place chopped guavas, green chillies and ginger into the mixer jar along with lemon juice, green coriander, black salt, salt, black pepper powder and roasted cumin powder. Put the lid on and grind everything to make a fine paste. Chutney has ground well. Transfer it to a bowl. Guava chutney is now ready.
  4. Serve this mouth-watering and tantalizing guava chutney as a side accompaniment with any meal. Enjoy!

 

Meethi Saunth Ki Chutney Recipe – Sonth Chutney Recipe

Meethi Saunth Ki Chutney Recipe – Sonth Chutney Recipe

Sweet sonth chutney is sweet dry mango chutney spiced with dry ginger powder. This special chutney is famous in Northern India and can be served with almost any delicacy. This sweet and tempting chutney is often used in chaats like dahi bhallas, papdi chaat, dahi vada chaat, aloo tikki chaat and so on.

The tartness of dry mango is balanced with the sweetness of sugar and dates and the ginger powder and red chilly powder gives it a mild hot flavor. We have already prepared the another version of this sweet chutney with dry mango powder. Follow this easy and simple recipe for making perfect sweet sonth chutney at your home with step-by-step pictures and serve along with any recipe. Enjoy!

Directions

Getting ready:

Rinse the dry mango chunks thoroughly with water and drain out the excess water from it. After that immerse it completely in water and soak it for 5-6 hours.

sonth ki chutney

Slit a date and discard its seed. After that, slice it into thin pieces. Similarly, slice the rest of the dates.

sonth ki chutney

Peel the green cardamom and crush its seeds in a mortar pestle.

sonth ki chutneyMaking:

Place a steel vessel on flame and add soaked dried mango into it along with its water. Add 1 more cup of water into it. Cover the vessel and let the mango chunks boil until they turn tender. Keep the flame on medium. Check later.

sonth ki chutney

After 12-15 minutes, take off the lid. To check, press a mango chunk either with spatula or lift a piece with spatula and squeeze it between fingers. Now turn off the flame. Allow it to cool down completely.

sonth ki chutney

Once the mixture cools down completely, take the hard part of the mango. Take off its pulp and discard its solid part. Keep doing this until only the pulp remains in the vessel. Then mash the pulp with the hand.

sonth ki chutney

Now put the boiled mango pieces into a mixer jar along with ½ cup of water. Churn to grind it into a fine paste.

sonth ki chutney

When the dried mango paste is ground completely, transfer it on a sieve placed over a bowl along with ½ cup of water. Strain the mixture into a bowl. Discard the fiber.

sonth ki chutney

Transfer the pulp in a vessel. Turn on the flame. Now add sugar into the vessel along with red chilly powder, black salt, salt, cumin powder and garam masala. Mix everything really well.

sonth ki chutney

Further add raisins, date palm and ginger powder into the mixture. Mix all the ingredients really well. Keep stirring the chutney mixture at a regular interval of 2 minutes.

sonth ki chutney

After a while, chutney has turned thick. If you want then you can check its consistency by sticking it between the fingers. It should have sticky consistency. Turn off the flame and add green cardamom powder in it. Mix it really well.

sonth ki chutney

Sweet saunth chutney is now ready. Transfer it to a bowl.

sonth ki chutneyServing:

Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!

Suggestions

  • If you don’t have dates then soak the dry dates for 5-6 hours and use it.
  • You can replace ginger powder with ginger paste. Add 2 tsp of ginger paste or finely grated 2 inch baton into it.
  • If the chutney turns thick after being stored for some days then add water and make it and serve.

Meethi Saunth Ki Chutney Recipe - Sonth Chutney Recipe sonth ki chutney
Author: 
Recipe type: Chutney/Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dry mango pieces – 100 grams
  • Sugar – 250 grams (1 ¼ cup)
  • Dates – 10
  • Raisins – 2 tbsp
  • Green cardamom – 6
  • Red chilly powder – ½ tsp
  • Cumin powder – 1 tsp
  • Garam masala – 2 tsp
  • Salt – ½ tsp
  • Black salt – 1 tsp
  • Ginger powder – 1 tsp
Instructions
  1. Soak dry mango for 5-6 hours. Boil the dry mango with a cup of water in steel vessel. When it is cooked through, prepare a paste of its pulp and ½ cup of water. Sieve the paste.
  2. Cook the pulp with sugar, red chilly powder, black salt, salt, cumin powder, garam masala, raisins, date palm and ginger powder.
  3. After a while, chutney has turned thick then add green cardamom powder. Mix it really well. Sweet saunth chutney is now ready. Transfer it to a bowl.
  4. Serve this tangy and finger-licking sweet saunth chutney on the top of dahi vada or along with any snack. Store this chutney in a container and use it for 6 months. Enjoy!

 

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!