Chutneys add a great taste to our meals. A chutney can be sweet or sour or sweet and sour both. It can also be served with papad or any snacks.
Recipe type: cholesterol free, appetizer
Preparation time: 15 minute
Chili Pickles recipe | Carrot Pickle recipe |Coriander-Mint Chutney recipe | Mango Chutney | Garlic Chutney recipe |
Coconut Chutney | Imli Raita recipe
Serve a chutney with low fat crackers, papad, corn chips, spread on a toast & bread, use in sandwiches, use as a spread for burger and can also be added to noodles.
Keeping time: 3 days in fridge
Ingredients
- 2 bunches of fresh coriander (cilantro), leaves with tender stem only
- 1 bunch of fresh mint, leaves only
- 1 cup red onion (or green onion) chopped
- 4 green hot peppers, seeds removed and chopped
- 3 cloves garlic (optional)
- 1 inch ginger root, chopped
- 1 tsp. salt (or to taste)
- 1 tsp. red chili powder (or black pepper powder)
- 1/4 small raw mango (good for making pickles)(optional)
- 2 tsp. lime juice
Preparation
Put all ingredients in a blender. Add a small quantity of water and blend until smooth.
Note: You can make this chutney by taking 3 bunches of mint or coriander. You will get chutney of different taste.
Submitted by Shefali Pandya
Ingredients:
- Mango, raw, 1, grated
- Sugar, equal to grated mango
- Salt to taste, about 1/2 tsp
- Black Pepper
- Red chili powder, 1/2 tsp
Preparation:
Heat a non stick pan and put the grated mango and stir it for a while until it becomes soggy. Add sugar and stir it well. Take the pan off from the heat and add salt, red chili powder and a pinch of black pepper. Stir it well.
Submitted by Pooja Kashyap
Ingredients:
- Garlic cloves, peeled & chopped, 1/2 cup
- Onion, 1 small, chopped
- Red chilies, dry, 10 whole
- Ginger, 1 inch chopped,
- Amchoor (mango powder), 2 Tbsp
- Coriander seeds, whole, 2 Tbsp
- 1 tsp Cumin seed , 1 tsp
- Salt to taste
Preparation:
Put all ingredients in a blender and blend until smooth without water. You can prepare chutney with the help of "sil-butta" or "kundi-sotta".
Ingredients:
- Coconut, grated, 1 cup
- Urad dal, 2 tsp
- Red chili Powder, 1 tsp
- Mustard seeds, 1 tsp
- Tamarind Powder or Amchur, 1 tsp
- Olive oil or canola oil, 2 tsp
- hing, a few grains
- Salt to taste
Preparation:
- Heat 1 tsp oil in a pan and add urad dal and chilies. Stir for a minute and let it cool. Add the tamarind, hing, and coconut and grind to a paste .
- Heat 1 tsp oil in a spoon and add mustard seeds. When the seeds become dark, add to the chutney.
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