Category: chutney

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chutney My recipes

(513) Green Mint Chutney

Ingredients

  • 2 cups Mint leaves(Phudina)
  • 1 cup Coriander leaves.
  • 2 Green chilies.
  • ¼ cup Roasted chana OR Sev OR Daliya dal.
  • 2 Lemon juice cubes OR 1 lemon or ¼ cup Raw Mango pieces.
  • 1 tsp. Salt.

Method

  1. Pluck leaves from the sprigs of Mint plant.
  2. Pluck tender twigs of Coriander.
  3. Wash thoroughly both the greens.
  4. Roughly chop coriander and add in the mixture grinder jar. Add all other ingredients and grind them into fine paste. Green mint chutney is ready to serve.
  5. Transfer paste into silicon ice tray  and refrigerate for 6-8 hours
  6. After 8 hours unmould the cubes and store in the ziplock bag in the frizer.
  7. When require defrost the cube and serve it. Serve it with love and smile.

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chutney dips My recipes

(505) Chutneys and Dips

Both chutneys and dips are used as accompaniments to enhance the taste of food, they differ in origin, ingredients, preparation, and cultural use. Chutney is a traditional part of Indian meals for centuries. Often served with rice, roti, dosa, snacks, or even as a palate cleanser. Whereas Dips more common in Western cuisines (American, Maxican, Mediterranean,  etc.). Dips are served with chips, crackers, vegetables, or breads (like pita). Used as an appetizer, snack, or party food.

Chutneys are made from herbs (coriander, mint), fruits (mango, tamarind), vegetables (tomato, onion, garlic), spices, and sometimes jaggery or sugar. Usually includes strong spices like mustard seeds, cumin, hing, curry leaves, etc. Whereas Dips typically made with dairy (cheese, yogurt, cream), legumes (hummus from chickpeas), or condiments (mayonnaise, sour cream).Uses herbs like parsley, dill or paprika

Chutney can be spicy, tangy, sweet, or bitter. Sometimes it may be layered flavors due to roasting or tempering. Whereas Dips are generally mild, creamy, or cheesy. These are less spicy and complex in flavor.

Chutney can be raw or cooked.Texture of chutney ranges from coarse to smooth, chunky to paste-like.It may be ground in a stone mortar, mixer, or hand-pounded. Whereas Dips are usually blended to a smooth consistency.Rarely cooked; if so, it’s mild heating (e.g., cheese dips).

While chutneys and dips may seem similar in function, they are culturally and culinarily distinct. Chutneys are deeply rooted in Indian traditions, known for bold spices and diverse textures, whereas dips are creamier and milder, designed for snacking. Both have their own charm and can even inspire fusion recipes!

Chutneys vary widely in flavor—spicy, tangy, sweet, or pungent—and are often made using fresh, seasonal, and regional ingredients. Here are some of the most popular types:

Dips are more commonly associated with snacks, party platters, or appetizers, and are generally milder in taste. Here are some of the most popular types:

A Flavorful Bridge Between Cultures

Whether it’s a vibrant green coriander chutney from an Indian thali or a creamy bowl of hummus at a Mediterranean table, chutneys and dips connect us to cultures, memories, and traditions. Each spoonful tells a story—of spice, texture, and comfort. Try experimenting with both in your kitchen, and let your meals become a beautiful blend of global flavors.

👉 And as always, serve with love and a smile. 😊

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chutney My recipes

(442) Amla Chutney

Ingredients

  • 1 cup residue obtained from Amla juice
  • 1 cup finely chopped Coriander leaves.
  • 2-3 Green chilies or ½ tsp. Black pepper powder.
  • 1½ tsp. Salt.

Method

  1. In a mixture grinder make a fine paste of all above ingredients.
  2. Amla chutney is ready. Store this in the form of cubes so that you can use it every day along with your breakfast, lunch, dinner or as you wish.
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chutney My recipes

(384) Amla Phudina ni chutney.

Ingredients

  • 2 Indian Gooseberry (Amla)
  • ¼ cup chopped Coriander.
  • ¼ cup Mint leaves.
  • 10-15 Curry leaves.
  • 1 inch size Ginger.
  • 1 tsp. Rock salt.

Method

  1. Wash all ingredients thoroughly.
  2. Cut amla into small pieces and discard the seeds.
  3. Mix all fresh ingredients in a mixture grinder jar.
  4. Grind the ingredients into the coarse consistency.
  5. Serve with Bhakri, Thepla, Roti, Paratha, Dosa, Utappa or as you wish but serve with love and smile. You can also serve it with farali paratha.
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chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
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chutney dips

(97) Tomato ni chutney

Ingredients

  • 4 medium sized tomatoes.
  • ½ inch size ginger.
  • 2 green chilies.
  • ½ tsp. salt.
  • ½ cup mint leaves.

Method

  1. Wash tomatoes and cut into small pieces.
  2. Separate mint leaves from stalk and wash thoroughly.
  3. Peel ginger and cut into small pieces.
  4. Wash chilis and cut into small pieces.
  5. Mix all the ingredients and blend into smooth paste.
  6. Serve tomato chutney with chila, momos, muthiya, dhokla, vada, or as you desire.
  7. Serve with love and smile.
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chutney

(68) Coconut chutney

Idli-dosa’s chutney

Ingredients

  • 10 coconut cubes.
  • 1 cup curd.
  • Tempering ingredients
  • 1 tbsp. salt.

Tempering ingredients

  • 1 tbsp oil.
  • ½ tsp. Mustard seeds (rai).
  • ½ tsp. Udad dal.
  • 6-7 Curry leaves.
  • 2 byadgi chilis.
  • 1 tbsp. Coriander leaves.

Method

  1. Defrost cubes in one bowl.
  2. Add whisked curd , salt and mix it.
  3. Heat tempering vessel with oil and add mustard seeds.
  4. As mustard seeds crackled add udad dal and stir continuously till it turns colour. Add chili , curry leaves and coriander leaves. Give 1-2 stir and pour this in coconut chutney bowl.
  5. Mix thoroughly and coconut chutney is ready.
  6. Enjoy with Idli,Dosa, Uttapam and other South Indian dishes.
coconut chutney
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chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

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chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

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