Category: Chutney

Samosa Chutney (5 मिनट में बनाये मारकेट जैसा चटनी)-Chutney Recipe

Ingredients –

  • Corn starch /corn flour
  • Sugar (as per your taste)
  • Yellow food color
  • Black salt (as per your taste)
  • Red chilli flakes (as per your taste)
  • Tamarind – 1 tbsp (soak in water and filter)

Method –

  1. Heat a pan, add 2 cups of water, sugar, salt, and red chilli flakes.
  2. Mix well, cook on high heat and let it boil.
  3. Once water is boiled add tamarind juice, a pinch of food color.
  4. Add water into corn flour to make a paste and pour into the pan.
  5. Keep stirring until it becomes little thick.
  6. Once it becomes little thick, switch off the stove.
  7. When it becomes cold it will get bit more thicker.
  8. Samosa chutney is ready.
  9. You can keep it in fridge to be used later.

Plastic Chutney(प्लास्टिक की चटनी)- Khatti Meethi Papaya Chutney–Chutney Recipe

Ingredients –

  1. Raw papaya (medium size)
  2. Ghee /butter –1/2 table spoon
  3. Fennel seeds –1/2 tea spoon
  4. Sugar  (as per your taste)
  5. Red chilli flakes (as per your taste)
  6. Black salt –1/2 tea spoon
  7. Raisins (kismis) – 8-9
  8. Whole green cardamom- 1-2

Method –

  • Peel the papaya skin and stalk, make sure the green part is not left.
  • Cut the papaya into small pieces and grate with grater.
  • Add sugar, toss it well and coat all the pieces evenly.
  • Cover and leave it for 5 – 10 minutes.
  • If you want you can add food color and rose or kewra essence  5-6 drops.
  • Heat a pan  on medium heat, add ghee and fennel seeds.
  • Add grated papaya, raisins, black salt and chilli flakes, cardamom cook till papaya looking transparent.
  • Stir continuously so it doesn’t burn.
  • Once sugar is almost dissolved and syrup becomes thick, turn off the heat and let it cool down.
  • Plastic (papaya) chutney is ready.
  • Keep it in fridge for storage, you can use this for 8-10 days.

Plastic Chutney(प्लास्टिक की चटनी)- Khatti Meethi Papaya Chutney–Chutney Recipe

Ingredients –

  1. Raw papaya (medium size)
  2. Ghee /butter –1/2 table spoon
  3. Fennel seeds –1/2 tea spoon
  4. Sugar  (as per your taste)
  5. Red chilli flakes (as per your taste)
  6. Black salt –1/2 tea spoon
  7. Raisins (kismis) – 8-9
  8. Whole green cardamom- 1-2

Method –

  • Peel the papaya skin and stalk, make sure the green part is not left.
  • Cut the papaya into small pieces and grate with grater.
  • Add sugar, toss it well and coat all the pieces evenly.
  • Cover and leave it for 5 – 10 minutes.
  • If you want you can add food color and rose or kewra essence  5-6 drops.
  • Heat a pan  on medium heat, add ghee and fennel seeds.
  • Add grated papaya, raisins, black salt and chilli flakes, cardamom cook till papaya looking transparent.
  • Stir continuously so it doesn’t burn.
  • Once sugar is almost dissolved and syrup becomes thick, turn off the heat and let it cool down.
  • Plastic (papaya) chutney is ready.
  • Keep it in fridge for storage, you can use this for 8-10 days.

Capsicum (Red,Green,Yellow) Chutney Recipe–South Indian Style–Easy And Quick Capsicum/Bell Pepper Chutney

Ingredients –

  1. Chopped capsicum (any color) –1 cup
  2. Chopped onions –1 cup
  3. Garlic –1-2 cloves
  4. Coconut powder/pieces – 1 tsp.(optional)
  5. Salt to taste
  6. Oil –2 tbsp.(if needed add little more oil )
  7. Green chilli or red chilli powder (as per you taste)

Seasoning

  1. Curry leaves – 6-7
  2. Mustard seeds –1 tsp.
  3. Whole dry red chilli -1
  4. Asafetida (hing) –1 pinch
  5. Oil –1 tsp

Method-

  • Add oil to a hot  pan add chopped onion, chopped capsicum, garlic and sauté till it becomes slightly soft.
  • Turn off the heat and let it cool down.
  • Add fried ingredients into a jar add 1-2 tsp water, coconut (optional), chilli (as per your taste) and blend till it becomes smooth paste.
  • Transfer the paste into the bowl and add salt to taste.
  • Heat a small pan add oil, mustard seeds and hing.
  • When mustard seeds begin to crackle add curry leaves fry till they turn crisp and pour the over the capsicum chutney.
  • Capsicum chutney is ready to serve….

Note –You can serve this chutney with Dosa, Idli, Puri, Paratha, etc…

Capsicum (Red,Green,Yellow) Chutney Recipe–South Indian Style–Easy And Quick Capsicum/Bell Pepper Chutney

Ingredients –

  1. Chopped capsicum (any color) –1 cup
  2. Chopped onions –1 cup
  3. Garlic –1-2 cloves
  4. Coconut powder/pieces – 1 tsp.(optional)
  5. Salt to taste
  6. Oil –2 tbsp.(if needed add little more oil )
  7. Green chilli or red chilli powder (as per you taste)

Seasoning

  1. Curry leaves – 6-7
  2. Mustard seeds –1 tsp.
  3. Whole dry red chilli -1
  4. Asafetida (hing) –1 pinch
  5. Oil –1 tsp

Method-

  • Add oil to a hot  pan add chopped onion, chopped capsicum, garlic and sauté till it becomes slightly soft.
  • Turn off the heat and let it cool down.
  • Add fried ingredients into a jar add 1-2 tsp water, coconut (optional), chilli (as per your taste) and blend till it becomes smooth paste.
  • Transfer the paste into the bowl and add salt to taste.
  • Heat a small pan add oil, mustard seeds and hing.
  • When mustard seeds begin to crackle add curry leaves fry till they turn crisp and pour the over the capsicum chutney.
  • Capsicum chutney is ready to serve….

Note –You can serve this chutney with Dosa, Idli, Puri, Paratha, etc…

Raw Mango Chutney (Plastic chutney)

Yummy……Smile

DSC_4839-3

Ingredients –

DSC_4763-3

  1. Raw Mango -1
  2. Ghee /Oil –1 table spoon
  3. Fennel seeds –1 tea spoon
  4. Bay leaves –2
  5. Jiggery/sugar  -1 cup (as per your taste)
  6. Red chilli powder –1/2 tea spoon (as per your taste)
  7. Black salt –1/2 tea spoon
  8. Gram masala –1/2 tea spoon
  9. Turmeric powder –1 pinch for color (optional)
  10. Raisins (optional)

Method –

DSC_4765-3

  • Peel the Mango and grate with grater.

DSC_4766-3

  • Heat a pan add ghee, fennel seeds and bay leaves cook for few second.

DSC_4768-3

  • Add grated mango, mix well and cook for 2-3 minutes on medium flame.

DSC_4769-3DSC_4771-3

  • After 2-3 minutes add Jaggery, salt, red chilli powder, turmeric powder and gram masala.

DSC_4776-3

  • Cover and cook for 3-4 minutes, keep stirring till it become little thick.
  • Mango chutney is ready to serve.

Meethi (Sweet) Chutney

DSC_4585

Ingredients –

  1. Seedless dates – ½ cup
  2. Seedless tamarind – ½ cup
  3. Jaggery/ sugar – ½ cup (as par you taste)
  4. Red chilli powder – ½ tea spoon
  5. Black salt to taste
  6. Vegetable / olive oil – 1 table spoon
  7. Bay leaves – 2
  8. Garam masala – ½ tea spoon
  9. Fennel seeds – ½ tea spoon

Method –

  • Heat a pan, add dates, tamarind and 1 cup water, cover and cook till the mixture comes to boil.
  • Switch off the flame, let it cool down completely.
  • Strain it using a strainer, keep it aside.

DSC_4573

  • Heat another pan, add oil, fennel seeds, bay leaves and sauté them.
  • Add ½ cup water and jaggery cook for 2 minutes. Make sure all the jaggery is dissolved completely.

DSC_4574

  • Add tamarind – dates pulps, red chilli powder, black salt, garam masala and mix well, cook for 5 minutes.

DSC_4575

  • Meethi/sweet chutney is ready, let it cool down completely, store in a refrigerator and use as required.

Garlic tomato chutney

DSC_4562

Ingredients –

  1. Whole red chili (any kind of chili) – 7- 8
  2. Chopped tomato – 1
  3. Garlic cloves – 3 – 4
  4. Salt to taste
  5. Lemon juice – 1 tsp
  6. Oil – 1 tsp

Method –

  • Heat a pan, add 1 cup water and let it boil.
  • Once water starts boiling add red chili and chopped tomato, cover for 2 minutes.

DSC_4546

  • After 2 minutes turn off the flame and let it cool down.
  • Add all ingredients into the blender and make a paste.
  • Garlic tomato chutney is ready, you can serve with you meals.

Spicy Green Chutney

DSC_4560

Ingredients –

  1. Coriander leaves – 1 bunch
  2. Apple OR Tomato – 1
  3. Garlic cloves – 2-3 pcs
  4. Green chili as per your taste
  5. Lemon –1 tsp
  6. Salt to taste
  7. Sugar – 1 pinch

Method –

  • Take a small jar of mixer grinder, add fresh lemon juice, coriander, chopped apple or tomato, green chili, garlic, salt to taste and sugar.
  • Make a smooth paste in the mixer grinder by grinding it for 2-3 minutes, make sure not to add water while grinding the chutney.
  • Your chutney is ready, serve with meals or evening snacks.