Category Archives: Chutney pickle jam recipes

Coconut Chutney Recipe – Nariyal Chutney Recipe

Coconut Chutney Recipe – Nariyal Chutney Recipe

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

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

Directions

Making:

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

coconut chutney

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

coconut chutney

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

coconut chutneyServing:

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

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

 

Strawberry Jam Recipe – How to make Strawberry Jam ?

Strawberry Jam Recipe – How to make Strawberry Jam ?

Strawberry jam is prepared with only ingredients i.e. strawberry, sugar and lemon. Here the jam is made by simmering the finely chopped strawberry and sugar on flame. Therefore, you will bite into strawberry chunks while having this jam.

Strawberry lends its vibrant red colour to the jam which makes it more enticing. This jam can be used for garnishing ice-cream or shakes apart from applying it on bread, parantha or anything else. You should definitely try making this delightful strawberry jam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the strawberries thoroughly with water and let them dry out completely. Now cut off the stem and chop each strawberry into fine pieces. Cut the lemon and squeeze out its juice in a small bowl.

strawberry jam Making:

Place a wok on flame and put the chopped strawberries into it. Keep the flame on low and mash them with a masher.

strawberry jam

Then add powdered sugar into it. Mix it well and cook the mixture for 10 minutes on low flame. After 10 minutes, increase the flame to medium-high and cook the mixture by stirring continuously until it turns thick in consistency.

strawberry jam

Strawberry jam is getting thick, add lemon juice into it. Mix it nicely. Lemon juice will enhance the flavour of the jam and prevent the sugar from crystallization. After 12 minutes, check the consistency of jam. Take few drops of it on a plate, it is getting freezed that means strawberry jam is ready. Turn off the flame and transfer it to a bowl.

strawberry jamServing:

Serve this tempting and luscious strawberry jam along with parantha, spread it on breads, pour it on ice-creams or use them in making shakes. Store it in an air-tight container and relish eating it for 8 months.

Suggestion

  • Sterilize the container before storing the jam in it.

Strawberry Jam Recipe - How to make Strawberry Jam ? strawberry jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Strawberries – 400 grams
  • Powdered sugar – 300 grams
  • Lemon – 1
Instructions
  1. Wash the strawberries thoroughly with water and let them dry out completely. Now cut off the stem and chop each strawberry into fine pieces. Cut the lemon and squeeze out its juice in a small bowl.
  2. Place a wok on flame and put the chopped strawberries into it. Keep the flame on low and mash them with a masher. Then add powdered sugar into it. Mix it well and cook the mixture for 10 minutes on low flame. After 10 minutes, increase the flame to medium-high and cook the mixture by stirring continuously until it turns thick in consistency.
  3. Strawberry jam is getting thick, add lemon juice into it. Mix it nicely. Lemon juice will enhance the flavour of the jam and prevent the sugar from crystallization. After 12 minutes, check the consistency of jam. Take few drops of it on a plate, it is getting freezed that means strawberry jam is ready. Turn off the flame and transfer it to a bowl.
  4. Serve this tempting and luscious strawberry jam along with parantha, spread it on breads, pour it on ice-creams or use them in making shakes. Store it in an air-tight container and relish eating it for 8 months.

 

Apple Jam Recipe – How To Make Apple Jam

Apple Jam Recipe Indian – How To Make Apple Jam

Apple jam will definitely bring water in your mouth because of its golden and shiny texture. Apple is one such fruit that has a saying on it that goes like this “an apple a day keeps the doctor away”. So, if not the fruit then we can have it in the form of jam.

Apply this jam on bread, parantha or chapatti and wrap it up in aluminium foil or napkin paper. Give this to your children and let them enjoy their meal while playing games. This time try making apple jam at home with these easy step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the apples and chop them into small chunks. Place them in a bowl. You can also grate the apples.

apple jam

Cut the lemons into half and squeeze out their juice in a bowl using a squeezer.

apple jamMaking:

Place a pan on flame and put the apples into it followed by ½ cup of water. Cover and cook them for 3-4 minutes on high flame. Stir the apples after 4 minutes, they are not cooked yet so cover and cook them for another 5 minutes.

apple jam

5 minutes are over, apples have turned soft. Mash them using a masher then add sugar into them. Mix it well and cook until the sugar melts completely. Stir after every 2 minutes.

apple jam

Sugar has melted completely, now cook the jam until it becomes thick in consistency. Keep stirring after every 2 minutes. Jam has started leaving the sides of the pan, it is now ready. Turn off the flame and allow it to cool down a bit.

apple jam

Jam has cooled down, add lemon juice to it and mix thoroughly. Apple jam is now ready, transfer it to a bowl.

apple jamServing:

Apply this luscious and tempting apple jam on bread slices and serve. Once the jam cools down completely, store it in a sterilize container.

Suggestions

  • You can add green cardamom powder into it as well.
  • To make this jam pink in colour, peel and chop a beetroot and boil it along with apples. This will lend a beautiful pink colour to the jam.

Apple Jam Recipe - How To Make Apple Jam apple jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Apples – 1 kg
  • Sugar – 800 grams
  • Lemons – 2
Instructions
  1. Peel the apples and chop them into small chunks. Place them in a bowl. You can also grate the apples. Cut the lemons into half and squeeze out their juice in a bowl using a squeezer.
  2. Place a pan on flame and put the apples into it followed by ½ cup of water. Cover and cook them for 3-4 minutes on high flame. Stir the apples after 4 minutes, they are not cooked yet so cover and cook them for another 5 minutes.
  3. minutes are over, apples have turned soft. Mash them using a masher then add sugar into them. Mix it well and cook until the sugar melts completely. Stir after every 2 minutes.
  4. Sugar has melted completely, now cook the jam until it becomes thick in consistency. Keep stirring after every 2 minutes. Jam has started leaving the sides of the pan, it is now ready. Turn off the flame and allow it to cool down a bit.
  5. Jam has cooled down, add lemon juice to it and mix thoroughly. Apple jam is now ready, transfer it to a bowl. Apply this luscious and tempting apple jam on bread slices and serve. Once the jam cools down completely, store it in a sterilize container.

 

Gooseberry Jam Recipe – Amla Jam Recipe

Gooseberry Jam Recipe – Amla Jam Recipe

Amla jam is loaded with various nutrients such as calcium, phosphorus, iron, vitamin B, protein and many more. Beside these entire things they taste super delicious. Kids prefer jam in their every dish and instead of purchasing it from outside you can prepare it at home very easily.

Gooseberries jam has sweet and tangy taste in it. Amla may taste bitter but its jam will make everyone drool. Have this jam with parantha, poori, bread or anything else. So, try out making this amla jam with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Place a vessel on flame and put the gooseberries into it followed by a cup of water. Cover and cook till the gooseberries become soft.

amla jam

After 12 minutes, gooseberries will turn tender. Turn off the flame and drain out the gooseberries in a bowl and let them cool down for 2 minutes. Once the gooseberries cools down slightly, separate their wedges by pressing with fingers or using knife. Keep the gooseberries in another bowl and discard the seeds.

amla jam

Put the gooseberries in a mixer jar and grind them into fine paste. Take out the paste in a bowl.

amla jamMaking:

Place a wok on flame and transfer the gooseberry paste in it along with sugar. Mix them properly and cook until the jam becomes thick in consistency. Stir after every 1 to 2 minutes to prevent jam from sticking at the bottom of the wok. Partially cover the wok with a plate and stir the jam.

amla jam

Jam has turned thick, to check, take few drops of it in a bowl. Once it cools down, stick between the finger. It is solidifying. Gooseberry jam is ready, turn off the flame and add cinnamon-green cardamom powder to it. Mix them thoroughly. Transfer the gooseberry jam in a bowl.

amla jamServing:

Serve this nutritious and delectable gooseberry jam with breads and paranthas. Store this jam in a container and relish eating it for 3-4 months.

Suggestion

  • Always prepare gooseberry jam in steel wok not in iron wok because gooseberry reacts with iron and become dark in colour.

Gooseberry Jam Recipe - Amla Jam Recipe amla jam
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberries – 500 grams
  • Sugar – 500 grams (2.5 cups)
  • Green cardamom – 4 to 5
  • Cinnamon stick – 2 inch
Instructions
  1. Place a vessel on flame and put the gooseberries into it followed by a cup of water. Cover and cook till the gooseberries become soft.
  2. After 12 minutes, gooseberries will turn tender. Turn off the flame and drain out the gooseberries in a bowl and let them cool down for 2 minutes. Once the gooseberries cools down slightly, separate their wedges by pressing with fingers or using knife. Keep the gooseberries in another bowl and discard the seeds.
  3. Put the gooseberries in a mixer jar and grind them into fine paste. Take out the paste in a bowl. Place a wok on flame and transfer the gooseberry paste in it along with sugar. Mix them properly and cook until the jam becomes thick in consistency. Stir after every 1 to 2 minutes to prevent jam from sticking at the bottom of the wok. Partially cover the wok with a plate and stir the jam.
  4. Jam has turned thick, to check, take few drops of it in a bowl. Once it cools down, stick between the finger. It is solidifying. Gooseberry jam is ready, turn off the flame and add cinnamon-green cardamom powder to it. Mix them thoroughly. Transfer the gooseberry jam in a bowl.
  5. Serve this nutritious and delectable gooseberry jam with breads and paranthas. Store this jam in a container and relish eating it for 3-4 months.

 

Gobi Ka Achaar – Cauliflower pickle Recipe step by step – Pickle Gobhi Achar

Gobi Ka Achaar – Cauliflower pickle recipe – Pickle Gobhi Achar

Gobi pickle is prepared mostly during winters when we have fresh cauliflower in abundance in the market. This easy to prepare cauliflower pickle loaded with many spices and is super spicy-tangy in taste. So here, posting another pickle recipe for you all. This pickle is everyone’s favorite and takes very less time for the preparations but has longer shelf life.

This cauliflower pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of cauliflower and some desi spices, as a side accompaniment, with this easy recipe. Follow these step-by-step instructions with pictures and Enjoy!

Directions

Getting ready:

Cut off the stalk from cauliflower and make florets.

gobhi pickle

Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria.

gobhi pickle recipe

Place the florets in water and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.

gobhi pickle recipeMaking:

To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame.

gobhi pickle recipe

Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.

gobhi pickle recipe

After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness.

gobi pickle recipe

Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.

gobi pickle recipe

Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.

gobi pickle recipe

 

Serving:

Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon.  By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

gobi pickle recipeSuggestions:

  • Keep note that while taking out the pickle always use clean and dry spoon and thoroughly wash the container used for storing the pickle with boiling water, dry it under the sun or in oven. There should not be any kind of moisture in the container.

Gobi Ka Achaar - Cauliflower pickle recipe - Pickle Gobhi Achargobi pickle recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower – 1 (750 grams)
  • Salt – 2 tsp
  • Mustard oil – ½ cup (100 grams)
  • White vinegar – 2 tbsp
  • Salt – 2 tsp
  • Mustard powder – 2 tsp (coarsely ground)
  • Fennel seeds – 2 tsp (coarsely ground)
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Fenugreek powder – 1 tsp (coarsely ground)
Instructions
  1. Cut off the stalk from cauliflower and make florets. Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria. Place the florets in cauliflower and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.
  2. To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame. Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.
  3. After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness. Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.
  4. Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.
  5. Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon. By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

 

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

Peanut Chutney Recipe – Peanut Chutney for Dosa and Idli

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

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

Directions

Making:

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

peanut chutney

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

peanut chutney

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

peanut chutney

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

peanut chutneyServing:

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

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

 

Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka Heeng Wala Achar – Mango Pickle with Asafoetida

Aam ka heeng wala achar is perhaps one of the most simplest and easy to prepare punjabi pickle recipe. Punjabi Mango pickles loaded with spices and super tangy-zingy in taste is everyone’s favorite and takes very less time for the preparations but has longer shelf life. Every meal is just incomplete without pickles.

So, this mango pickle with asafoetida makes a perfect and delightful side assortment to your meals. Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life.Try out this raw mango pickle with predominant flavors of asafoetida with this step by step pictures and instructions.

Directions

Getting ready:

Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.

mango pickle with asafoetidaMaking:

Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.

mango pickle with asafoetida

5 days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.

mango pickle with asafoetidaServing:

Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.

Suggestion

All the utensils i.e. spoons, bowls and wok used for making pickle should be clean and dry. Take plastic or glass container and sterilize it before storing the pickle. Use clean and dry spoon to take out the pickle.

Aam ka Heeng Wala Achar - Mango Pickle with Asafoetidaaam ka heeng wala achar
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Raw mangoes – 500 grams
  • Salt – 4 tsp
  • Turmeric powder – 1 tsp
  • Mustard oil - ¼ cup
  • Salt – 1 tsp
  • Red chilly powder – 1 tsp
  • Asafoetida - ¼ tsp
Instructions
  1. Cut off the stalk from the mangoes, peel them and cut out the pulp. Discard the seeds and further chop the mango pulp into small chunks. Place them in a bowl.
  2. Add salt and turmeric powder into the mango chunks and mix them thoroughly. Cover and tie the bowl with a clean and dry thin muslin cloth or cling film and keep the bowl under sunlight or in room. You can put the mango chunks in a container as well. Stir the mango chunks thoroughly with a spoon once in 1 or 2 days and within 5 days mango chunks will turn tender.
  3. days are over, mango chunks have turned soft. Now place a wok on flame and pour the oil into it. Mustard oil is heated before adding into the pickle to remove the bitterness of the oil. Oil starts to smoke, turn off the flame and allow it to cool down slightly. When the oil cools down a bit, pour it into the mango chunks followed by salt, red chilly powder and asafoetida. Mix all the ingredients really well. Mango pickle with asafoetida is now ready. Now also you can consume the pickle but it will taste more scrumptious after 3 days when the mango chunks will absorb the masala nicely.
  4. Serve this lip-smacking and mouth-watering mango pickle with asafoetida along with chapatti, parantha, naan or dal-chawal. Store the pickle in any container and relish eating it for about an year. There is no need to add more oil into it because asafoetida is added in large amount which will act as a preservative.

 

Yam Chutney Recipes – Suran Chutney

Yam Chutney Recipes – Suran Chutney

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

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

Directions

Getting ready:

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

yam chutney recipeMaking:

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

yam chutney recipe

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

yam chutney recipe

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

yam chutney recipe

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

yam chutney recipeServing:

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

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

 

Homemade Green Chilli Hot sauce recipe – Green Chilli sauce recipe

Homemade Green Chilli Hot sauce recipe – Green Chilli sauce recipe

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

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

Directions

Getting ready:

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

green chilly sauce recipe

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

green chilly sauce recipeMaking:

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

green chilly sauce recipe

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

green chilly sauce recipe

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

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

green chilly sauce recipe

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

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

green chilly sauce recipe

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

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

green chilly sauce recipe

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

green chilly sauce recipeServing:

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

Suggestions

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

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

 

Karonda Chutney Recipe – Cranberry Chutney Recipe

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

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

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

Directions

Getting ready:

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

karonda chutney recipe

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

karonda chutney recipeMaking:

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

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

karonda chutney recipeServing:

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

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