Category Archives: Chutney recipe

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.

 

Curd Chutney Recipe – Curd Pudina Chutney recipe

Curd Chutney Recipe – Curd Pudina Chutney recipe

Dahi chutney is an Indian dip prepared with coriander leaves, mint leaves and curd. Today we have a simple yet yummy recipe for the most relished dahi chutney for you all. We have also added some asafoetida here just to give a better taste. Dahi chutney is a good source of vitamin and calcium and makes a perfect pair with almost anything.

Curd coriander chutney or dahi chutney is one the most relished and popular chutneys. This can be served as side assortment with momos, tandoori paneer tikka, potato wedges, from biryani to dosa, samosa, roti, rice, sabzi and what not. So, try given below recipe of Curd chutney or dip and serve it any savory dish or recipe for a yummy flavor. Enjoy!

Directions

Getting Ready:

Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.

dahi chutney

 

Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.

dahi chutneyMaking:

Now to prepare the chutney, pour curd in a mixture jar to whisk it well.

dahi chutney

Place coriander leaves, green chilies and mint leaves. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.

curd chutney

Further add 1/4 cup of water to it. Grind everything until fine and smooth in texture.

curd chutney

Transfer the chutney to a bowl. Curd chutney is now ready.

curd chutneyServing:

Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

  • For 1 bowl chutney
  • Time – 10 minutes

Curd Chutney - Curd Phudina Chutney recipe Curd Chutney Recipe – Curd Phudina Chutney recipe
Author: 
Recipe type: Chutney recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green coriander – 100 grams
  • Mint leaves – 2 ro 3 tbsp
  • Curd – ½ cup (100 grams)
  • Salt – ¾ tsp
  • Green chilly – 2 to 3
  • Ginger paste – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Separate out fresh and green coriander leaves from the stalk and wash them thoroughly. Roughly chop coriander leaves.
  2. Similarly wash the mint leaves as well and place them on a sieve to remove excess water. Roughly chop mint leaves as well.
  3. Remove stalk from the chilies and wash them well. Cut chilies into rough pieces.
  4. To make chutney, pour curd in a mixture jar.
  5. Place coriander leaves, green chilies and mint leaves.
  6. Also add some salt, asafoetida, cumin seeds and ginger paste to the mixture jar.
  7. Further add ¼ cup of water to it.
  8. Grind everything until fine and smooth in texture.
  9. Transfer the chutney to a bowl. Curd chutney is now ready.
  10. Serve this super yummy and lip smacking curd chutney with any savory dish as per your desire. Enjoy! Store the remaining in refrigerator. It keeps good for 5 to 6 days.

 

Star Fruit Launji recipe – Carambola Sweet Dip

Kamrakh Lonji Recipe – Star Fruit Jam Recipe – Carambola Relish Recipe

Carambola Chutney tastes super tempting and delicious. Too sour, zingy, tangy is all that describes Kamrakh (Carambola) so well. No doubt that tangy-zingy Carambola (Kamrakh) Pickle (Carambola Pickle) and Carambola Chutney tastes super tempting and delicious but have you ever tried making Carambola Lonji? Its sweet-tangy flavor is really tempting and everyone at your home will just go wow, especially kids.

This star fruit is enriched with vitamins C and antioxidants, fibre and is low on sodium, fats and acids. The dishes usually prepared with this fruit are salads, stir fries, pickles and chutney. But this recipe of Lonji is really delicious and taste great with chapatti, parantha or serve it as a dip with snacks. So, let’s get started and prepare this Lonji recipe with these easy to follow instructions. Enjoy!

Directions

Getting ready:

Rinse the Carambola thoroughly with water and then chop them in small chunks.

kamrakh launjiMaking:

Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.

kamrakh launji

Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.

kamrakh launji

When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame.

kamrakh launji

Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.

star fruit launjiServing:

Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

Carambola Sweet Dip - Star Fruit Launji recipe Kamrakh Lonji Recipe – Carambola Lonji
Author: 
Recipe type: Jam/Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carambola (Kamrakh) - 200 grams (4 medium sized)
  • Oil - 1 tbsp
  • Cumin - ½ tsp
  • Methi seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Fennel Powder - 1 tsp
  • Salt - ⅔ tsp (or according to the taste)
  • Sugar - 3 table spoon
  • Red Chilly Powder - less than ¼ tsp
  • Garam Masala - ¼ tsp
Instructions
  1. Rinse the Carambola thoroughly with water and then chop them in small chunks.
  2. Heat some oil in a wok or pan and splutter cumin seeds, fenugreek seeds and asafoetida first.
  3. To it now add turmeric powder, coriander powder and fennel powder. Mix well and let it simmer for a while.
  4. Now add carambola, salt and red chilly powder then cover with lid. Let it cook for 3-4 minutes on low flame.
  5. When the kamrakh gets tender, add sugar, garam masala and 1 cup of water to it. Cook for 7-8 more minutes on low flame. Transfer it to another bowl. Tangy and lip-smacking carambola sweet dip is now ready.
  6. Serve this amazing and devouring carambola sweet dip with chapatti, paranthas and plain rice. It keeps good for 5-10 days if stored in refrigerator.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney

Instant Sweet Chutney – Instant Sweet and Sour Chutney for Chaat

Instant sweet sour chutney is another delightful chutney recipe prepared with jaggery and dry mango powder. We all relish eating chutneys served with various dishes like, chaat, vadas, papdi and so on. The sweet chutney served with these savory dishes is usually prepared with tamarind, which is quite time consuming. But today we are sharing an instant and easy sweet-tangy chutney recipe prepared with mango powder, jaggery, dates and few other desi spices. We all usually have mango powder in our kitchens, so making this chutney gets easier.

You may not be able to prepare sweet tamarind chutney that easily and instantly, but this sweet chutney prepared with mango powder can be prepared very quickly. This chutney is very tantalizing and a great fix. Here is an easy step-by-step recipe for Sweet mango chutney. Enjoy!

Directions

Getting ready:

Remove the seed and cut dates in thin slices.

sweet sour chutneyMaking:

Take mango powder, 1 cup water and finely crushed jaggery in a wok or pan and place it in low flame for heating.

sweet sour chutney

When the jaggery dissolved in water completely, add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.

sweet sour chutney

Let it simmer for 5 minutes and then add chopped dates to it and cook for another 5-6 minutes.

sweet sour chutney

Chutney is now ready, turn of the flame and transfer it to another bowl.

sweet sour chutneyServing:

Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for upto 6 months.

Suggestions

  • You can also replace the use of jaggery with sugar for making sweet mango chutney. Keep the quantity same and likewise prepare the chutney.
  • If you see that the chutney has turned little thick in consistency after taking it out from refrigerator then add some water into it and bring in use.

 

Instant Sweet Sour Chutney Recipe | Dry Mango Sweet chutney amchur chutney
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Jaggery - 1 cup (200 grams)
  • Mango powder - ¼ cup (30 grams)
  • Dates - 7 to 8
  • Red chilly powder - ½ tsp
  • Ginger powder - 1 tsp
  • Garam masala - 1 tsp
  • Black salt - 1 tsp
Instructions
  1. Cut dates in thin slices.
  2. Heat mango powder, 1 cup water and finely crushed jaggery in a pan.
  3. Add black salt, garam masala, ginger powder and red chilly powder into it. Stir everything well.
  4. Add chopped dates to it and cook for another 5-6 minutes.
  5. Turn of the flame and transfer it to another bowl.
  6. Serve this delectable sweet-tangy chutney with any dish and relish eating. When it cools down then store in an airtight container. It keeps good for up to 6 months.

 

Green Tomato Chutney – Raw Tomato Chutney Indian

 

Raw Tomato Chutney – Green Tomato Chutney Recipe

Green tomato chutney is an amazingly super chutney recipe that goes well with anything. We often relish eating our dishes with numerous dips or chutney. 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 Green tomato chutney for you all. This tarty and savory chutney is prepared with raw, unripe and green tomatoes.

Tomatoes are loaded with antioxidants and Vitamin C. Tomatoes are a good and healthy choice to be included in our daily meals. Chutney prepared with roasted raw green tomato can be served with any starter, pakoras, dosa, uttapam and so on. So, let’s make this tangy and mildly spiced green tomato chutney with this easy and simple step-by-step method.

Directions

Getting ready:

Rinse the green tomatoes and dry them completely.

green tomato chutneyMaking:

Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.

green tomato chutney

Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.

green tomato chutney

Then peel off the skin of tomatoes and chop them roughly.

green tomato chutney

Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.

green tomato chutney

Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine. Transfer the chutney in a bowl.

green tomato chutney

Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.

green tomato chutney

When the seeds crackle, add curry leaves and whole red chilly to it. Then turn off the flame and add red chilly powder.

green tomato chutney

Pour this tempering over the chutney and mix well. Green tomato chutney is ready.

green tomato chutneyServing:

Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

  • For 5 to 6 members
  • Time – 20 minutes

Green Tomato Chutney - Raw Tomato Chutney Indian Green Tomato Chutney - Raw Tomato Chutney Indian
Author: 
Recipe type: Chutney Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green tomatoes - 4 (200 grams)
  • Coconut - ½ cup (grated)
  • Peanuts - ¼ cup (roasted)
  • Green coriander - ½ cup (finely chopped)
  • Oil - 2 tsp
  • Ginger - 1 inch baton
  • Red chilly - 1
  • Green chilly - 1
  • Curry leaves - 7 to 8
  • Urad dal - ½ tsp
  • Mustard seeds - ½ tsp
  • Red chilly powder - 1 pinch
  • Salt - 1 tsp or as per taste
Instructions
  1. Rinse the green tomatoes and dry them completely.
  2. Let’s start with roasting the tomatoes. Place a wire net over the flame and keep the tomatoes over it.
  3. Roast the tomatoes until they get black on the surface. Keep tossing the sides of tomatoes to cook them through.
  4. Take off the tomatoes from flame and let them cool down. Pour some water over the roasted tomatoes, so that they cools down quickly.
  5. Then peel off the skin of tomatoes and chop them roughly.
  6. Place roasted peanuts, grated coconut, green chilly, green coriander, ginger, salt and ¼ cup water in a mixture grinder to make a coarse paste.
  7. Now add roasted tomatoes to the mixture jar as well and churn again until smooth and fine.
  8. Transfer the chutney in a bowl.
  9. Heat 2 tsp oil in small pan or wok and add red mustard seeds and urad dal to it.
  10. When the seeds crackle, add curry leaves and whole red chilly to it.
  11. Then turn off the flame and add red chilly powder.
  12. Pour this tempering over the chutney and mix well. Green tomato chutney is ready.
  13. Serve this mouth watering and tangy green tomato chutney with idli, dosa, parantha and any other dish you desire eating.

 

Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe

Amla Meethi Chatni – Gooseberry sweet Chutney recipe

Amla meethi chutney is a quick and easy recipe of chutney which makes a perfect side accompaniment with your meals. Winters are here and we all should try to include gooseberry (amla), best known for its strong immunity and nutritious value, in our daily diets. Today we are presenting a quick recipe for Sweet amla chutney. This is a quick and easy way to include amla (gooseberries) in our daily meals.

This sweet amla chutney is really nutritious and tasty too. This can be served with parantha or poori. It also tastes scrumptious if directly applied in the bread slices. Try this amazing yet simple chutney with this small recipe.

Directions

Getting ready:

1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.

amla meethi chutney

2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.

amla meethi chutney

3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.

amla meethi chutney

4. Remove the seeds from amla. Chop them in rough chunks.

amla meethi chutney

5. Place the boiled amlas to a mixture jar to make a fine paste.

amla meethi chutneyMaking:

6. Place this fine amla paste in a pan and turn on the flame.

amla meethi chutney

7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.

amla meethi chutney

8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.

amla meethi chutney

9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.

amla meethi chutneyServing:

10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.

Suggestions

  • Stir the chutney at regular intervals; it should not stick to the bottom of the pan.
  • You can even use jaggery instead of sugar for making this chutney.
  • Time – 30 minutes

Amla Sweet Chutney Recipe Amla Meethi Chutney – Gooseberry Sweet Chutney Recipe
Author: 
Recipe type: Chutney/Sauce
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry – 250 grams
  • Jaggery – 250 grams
  • Salt – ½ tsp
  • Black salt – 1 tsp
  • Cardamom powder – ½ tsp
  • Red chilly powder- ¼ tsp
  • Garam masala – 1 tsp
Instructions
  1. For making the chutney take ½ cup water in any vessel and place it on flame to simmer.
  2. Add amlas into the water till it gets soft and tender. It can take 10 to 15 minutes.
  3. Then turn off the flame and strain the amlas in a bowl through a sieve. Let it cool down for a while.
  4. Remove the seeds from amla. Chop them in rough chunks.
  5. Place the boiled amlas to a mixture jar to make a fine paste.
  6. Place this fine amla paste in a pan and turn on the flame.
  7. Now add jaggery, salt, black pepper, cardamom powder, red chilly powder and garam masala.
  8. Stir and mix well and cook the mixture on low lame. Keep stirring at regular intervals and cook until it gets dense in consistency.
  9. Chutney is ready. To check, you can take little amount of chutney in a bowl and make sure it shouldn’t have running consistency. If it sets at one place that means chutney is ready.
  10. Turn off the flame now and transfer amla chutney to a serving bowl. Serve this scrumptious sweet amla chutney with parantha, poori or apply it on bread as a jam. Store this sweet amla chutney in refrigerator for 3 to 4 months or outside the refrigerator for up to a month.