Dahi ki Chutney
This chutney goes well with all Indian snacks and paratha’s. I make it specially for my fav hara bhara kebabs.
Pudina/Mint leaves: 1 cup
Coriander leaves: 1 cup
Garlic cloves: 2-3
Green chilies: 2
Cumin seeds: 1 tsp
Yogurt: 1 tbsp
Sugar: 1/4 tsp
Salt to taste
Blend coriander leaves, Mint leaves, green chilies, cumin seeds, garlic, salt and sugar in a blender.
Add yogurt and blend again.
Serve with Kebabs and Enjoy !!
Coconut Peanut chutney goes very well with Medu wada, Idli and Dosa.
- Grated Coconut: 1/2 Cup
- Peanuts: 1/2 Cup (Salted and Roasted)
- Green Chilies: 3-4
- Garlic cloves: 2(optional)
- Grated Ginger: 1 tsp
- Salt: To Taste
- Red chili powder: 1/2 tsp
- Tamarind: 1/2 tsp
- Oil: 1/2 tsp
- Mustard Seeds: 1/2 tsp
- Curry Leaves: 4 to 5
In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.
Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.
This is a variation of the white warm and gooey cheese sauce, the mexican Queso dip that comes with Nachos. It is very simple to make at home.
Just grab a packet of Nachos or tortillas and savour it with your homemade dip –
- Cheese Spread : 2 tbsp (Garlic cheese spread tastes awesome in this dip)
- Fresh thick Cream : 2 tbsp
- Chili flakes : 1/2 tsp
- Jalapenos : 1 chopped finely
Mix the cheese spread with the cream and warm it in the microwave for 10-15 seconds.
Mix in finely chopped jalapenos and sprinkle some chili flakes and Serve with Nachos.
This dip goes well with pizza too.
This Chutney is also an important accompaniment of Samosas,Pakoras, Kachoris, and Indian Chaat Items.
It also goes well with Sandwiches and Kebabs.
Very easy to make and a very versatile chutney. The basic ingredients are green coriander and green chilies.
Other things that can be added are peanuts (roasted) or ground coconut or tomato.
Coriander leaves: 1 cup
Green chilies : 3-4 medium sized
Sugar : 1/2 tsp (can be substituted with jaggery )
Garlic cloves : 3-4 (optional)
Cumin seeds : 1 tsp
Salt : as per taste
Lemon juice : 1 tsp
Water : 1 tbsp
Wash the coriander leaves and blend with chilies, sugar, salt, cumin seeds (Jeera), garlic and water.
Mix in the lemon juice and your chutney is ready.
This chutney can also used for Pani puri, Bhel puri and Sev puri.
The lip smacking street foods of India popularly known as Chaats is incomplete without a dollop of this Chutney.
It has a unique taste, sweet, tangy and spicy with a hint of cumin and fennel.Simply DELICIOUS !
Goes very well with Pani puri, sev puri, dahi bada, samosa, kachori and a lot of wonderful snack items.
Make it and Store in a glass jar with a lid in fridge and use as required.
Note: This chutney can be made without dates too and the result is just as good. Please adjust the amounts as per taste; some like it more tangy than sweet or vice versa.
- Tamarind : 1 cup (seedless)
- Dates : 7-8 (seedless)
- Jaggery : 1 cup(adjust to taste. the chutney is supposed to be sweet with a tang of the tamarind) – the gur/jaggery may be substituted with dark brown sugar or molasses. Please adjust the amount if you are using substitutes.)
- Water : 2 cups
- Cumin seeds : 1 tsp whole
- Roasted Cumin seeds powder : 2tsp
- Salt : as per taste
- Fennel seeds : 1tsp
- Rock salt or Kala Namak : 1/2 tsp
- Red chili powder : 1 tsp
- a pinch of Hing/ Asafoetida : optional
Wash dates and tamarind. Soak in water for about 15 – 30 minutes.
Add the dates and tamarind to a heavy bottomed pan along with some water. Bring to a boil (about 5-7 minutes).
Cool and blend in a mixi.
Now remove fibres if any (This mixture can be strained and used) and put the mixture back into the pan, Add Jaggery, water and rest of the ingredients/spices to the pan.
Simmer on low heat for about 15-20 minutes or until the mix becomes thick and pulpy. The consistency should be thicker than what you started with but you should still be able to pour it out. The chutney should start coating the sides of the pan and coating a spoon when dipped in it. You can leave it thin too. I prefer the chutney to be thin.
Cool again and store in air tight container and refrigerate. Use as required.