Showing posts with label Chutney-Recipe. Show all posts
Showing posts with label Chutney-Recipe. Show all posts

sweet tamarind chutney recipe | saunth chutney recipe | imli Chutney recipe | meethi sonth recipe

sweet tamarind chutney recipe | saunth chutney recipe | imli meethi Chutney recipe | sonth chutney recipe



sweet tamarind chutney recipe or saunth chutney recipe or imli meethi chutney recipe or sonth chutney recipe with step by step process - it can be eaten as a dip for samosas, kachoris, dahi vada and all types of chaat.


in north india, saunth chutney is mostly used for chaat snacks like dahi papdi chaat, dahi bhalle, dahi vada, samosa chaat, kachoris, aloo tikki, etc. the chutney is slightly thick with a smooth texture. it has the sourness of tamarind balanced with the sweetness of the jaggery, sugar and the mild hotness coming from the spice mix.

home made meethi chutney is far better than the one available in the market. kids love this chutney. pour this meethi chutney in a container and keep it in the fridge. take it out and eat whenever you feel like, it will not be spoiled for 5-6 months.



ingredients for tamarind chutney or saunth chutney :

  • tamarind/imli paste - ½ cup
  • crushed jaggery/gudh - ½ cup
  • sugar - ½ cup
  • oil - 1 tsp
  • asafetida (hing) - ¼ tsp
  • ginger powder (sonth powder) - 1 tsp
  • aniseed powder (saunf powder) - ¾ tsp
  • roasted cumin seeds (jeera) powder - 1 ½ tsp
  • garam masala - 1 tsp
  • red chilli powder - 3/4 tsp
  • amchur powder - 1 tsp
  • rock salt (kala namak) - ½ tsp
  • salt - 1 tsp
  • melon seeds - 2 tsp (optional)
  • raisins - 15-20
  • cashews - 2 tbsp
  • chuare -  5 to 6 (chop into long thin strips) optional
  • water - 2 cups


directions for tamarind chutney or saunth chutney :

  • take a bowl and add ginger powder, saunf powder, roasted cumin seeds powder, garam masala, red chilli powder, amchur powder, rock salt and salt. mix well and keep this spice mix to aside.
  • now heat oil in a heavy bottom pan and asafetida.
  • after that add water, tamarind paste, crushed jaggery, sugar and mix well.
  • cook on low flame until jaggery and sugar dissolves completely.
  • add spice mix, which is prepared in step 1st and mix well.
  • put raisins, cashews and chuare in this mix, boil till it becomes a thick mixture.
  • taste for sweetness and add more jaggery if you want to make sweeter chutney.
  • always keep stirring while you are cooking the chutney
  • take the chutney off the gas, sweet tamarind chutney is ready. now you can have it with dahi vadas or any snacks.
  • pour this meethi chutney in a container and keep it in the fridge. take it out and eat whenever you feel like, it will not be spoiled for 5-6 months.


recipe card for sweet tamarind chutney or meethi saunth chutney :


4.9 from 65 reviews
sweet tamarind chutney recipe | saunth chutney recipe | imli Chutney recipe | meethi sonth recipe
 
Prep time
Cook time
Total time
 
sweet tamarind chutney recipe or saunth chutney recipe or imli meethi chutney recipe or sonth chutney recipe with step by step process - it can be eaten as a dip for samosas, kachoris, dahi vada and all types of chaat.
Author:
Recipe type: side
Cuisine: north indian
Serves: 1 cup
Nutrition:
Serving size: 1 table spoon
Calories per serving: 60 cal
Fat per serving: 0.5 g
Ingredients :
  • tamarind/imli paste - ½ cup
  • crushed jaggery/gudh - ½ cup
  • sugar - ½ cup
  • oil - 1 tsp
  • asafetida (hing) - ¼ tsp
  • ginger powder (sonth powder) - 1 tsp
  • aniseed powder (saunf powder) - ¾ tsp
  • roasted cumin seeds (jeera) powder - 1 ½ tsp
  • garam masala - 1 tsp
  • red chilli powder - 3/4 tsp
  • amchur powder - 1 tsp
  • rock salt (kala namak) - ½ tsp
  • salt - 1 tsp
  • melon seeds - 2 tsp (optional)
  • raisins - 15-20 (optional)
  • cashews - 2 tbsp (optional)
  • chuare - 5 to 6 (chop into long thin strips) (optional)
  • water - 2 cups
Instructions :
  1. take a bowl and add ginger powder, saunf powder, roasted cumin seeds powder, garam masala, red chilli powder, amchur powder, rock salt and salt. mix well and keep this spice mix to aside.
  2. take chilled yogurt in a bowl and whisk well until it become smooth.
  3. now heat oil in a heavy bottom pan and asafetida.
  4. after that add water, tamarind paste, crushed jaggery, sugar and mix well.
  5. cook on low flame until jaggery and sugar dissolves completely.
  6. add spice mix, which is prepared in step 1st and mix well.
  7. put raisins, cashews and chuare in this mix, boil till it becomes a thick mixture.
  8. taste for sweetness and add more jaggery if you want to make sweeter chutney.
  9. always keep stirring while you are cooking the chutney.
  10. take the chutney off the gas, sweet tamarind chutney is ready. now you can have it with dahi vadas or any snacks.
  11. pour this meethi chutney in a container and keep it in the fridge. take it out and eat whenever you feel like, it will not be spoiled for 5-6 months.


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cilantro chutney recipe | coriander chutney recipe | dhaniya chutney recipe | green chutney recipe

cilantro chutney recipe | coriander chutney recipe | dhaniya chutney recipe | green chutney recipe



coriander chutney recipe or dhaniya chutney recipe or green chutney recipe or cilantro chutney recipe with step by step process - dhaniya chutney is one of the most widely eaten chutneys in india. you can not imagine paratha, samosa, kachori, pakora, aloo tikki, dahi vada and many other indian snacks without it.


fresh coriander chutney is the easiest to make and it goes well with almost every snack and meal. the ingredients used are also very common and easily available in your kitchen.

if you are looking for more chutney recipes then do check mint chutney, coconut chutney, schezwan chutney, tomato chutney, capsicum chutney, tamarind chutney etc.


ingredients for cilantro chutney or coriander chutney :

  • fresh coriander leaves (dhaniya or cilantro) - 1 cup
  • ginger (adrak) - ½ inch (chopped)
  • green chilli (hari mirch) - 1
  • lemon juice - 1-2 tsp
  • cumin seed (jeera) - ½ tsp
  • black salt - ¼ tsp
  • salt - to taste
  • water - as per required


directions for cilantro chutney or coriander chutney :
  • wash the coriander leaves and drain the excess water.
  • then in mixer grinder, grind all the ingredients: coriander leaves, ginger, green chilli, black salt and salt together.
  • alternatively you can use indian stone grinder to grind all the ingredients: coriander leaves, ginger, green chilli, black salt and salt together
  • however as the quantity is very small it is advisable to use the stone grinder.
  • once the chutney is ready, add lime juice to preserve the green color of the chutney for a longer time.
  • now your coriander chutney is ready to served. you can also refrigerate it for longer life.

cilantro chutney recipe | coriander chutney recipe | dhaniya chutney recipe | green chutney recipe




recipe card for cilantro chutney or coriander chutney :


4.7 from 126 reviews
cilantro chutney recipe | coriander chutney recipe | dhaniya chutney recipe | green chutney recipe
 
Prep time
Cook time
Total time
 
coriander chutney recipe or dhaniya chutney recipe or green chutney recipe or cilantro chutney recipe with step by step process - dhaniya chutney is one of the most widely eaten chutneys in india. you can not imagine paratha, samosa, kachori, pakora, aloo tikki, dahi vada and many other indian snacks without it.
Author:
Recipe type: side
Cuisine: indian
Serves: 4-5
Nutrition:
Serving size: 1 tablespoon
Calories per serving: 10 cal
Fat per serving: 0.2 g
Ingredients :
  • fresh coriander leaves (dhaniya or cilantro) - 1 cup
  • ginger - ½ inch (chopped)
  • green chilli - 1
  • lemon juice - 1-2 tsp
  • cumin seed (jeera) - ½ tsp
  • black salt - ¼ tsp
  • salt - to taste
  • water - as per required
Instructions :
  1. wash the coriander leaves and drain the excess water.
  2. then in mixer grinder, grind all the ingredients: coriander leaves, ginger, green chilli, black salt and salt together.
  3. alternatively you can use indian stone grinder to grind all the ingredients: coriander leaves, ginger, green chilli, black salt and salt together.
  4. however as the quantity is very small it is advisable to use the stone grinder.
  5. once the chutney is ready, add lime juice to preserve the green color of the chutney for a longer time.
  6. now your coriander chutney is ready to served. you can also refrigerate it for longer life.

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capsicum coconut chutney recipe | green coconut chutney recipe | capsicum chutney recipe

capsicum coconut chutney recipe | green coconut chutney recipe | capsicum chutney recipe



capsicum coconut chutney recipe or green coconut chutney recipe or capsicum chutney recipe or coconut chutney recipe with step by step process - coconut chutney is an important part of any south indian dish. it goes perfect with idli, dosa, uttapam and vada.


capsicum coconut chutney is one of my innovations which i did with the coconut chutney and i really loved it. with the twist of capsicums, it enhances the taste and look of coconut chutney. this chutney is easy to make.

you can also try my other coconut chutney recipes like as red chilli coconut chutney, coconut chutney etc.

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ingredients for capsicum coconut chutney :

  • fresh grated coconut - 1 cup
  • capsicum - 1
  • roasted chana dal (split) - 2 tsp
  • garlic clove - 1-2
  • ginger - 1 inch
  • green chilies - 2
  • lemon juice -  ½ tsp (as per taste)
  • sugar - ½ tsp  
  • salt - as per taste
  • mustard seeds (rai) - ½ tsp
  • cumin seeds (jeera) - ½ tsp
  • asafoetida (hing) - a pinch
  • curry leaves - 6 to 7
  • oil - 1 tbsp


directions for capsicum coconut chutney :

  • cut capsicums and green chillies into small pieces.
  • heat oil in a pan and add cumin seeds and fry for 1 minute.
  • now add capsicums and fry till slightly soft. don’t overcook or over fry.
  • now switch off the flame and wait for 10-15 mins till cool down completely.
  • now in a mixer grinder, add coconut, ginger, garlic, green chilies, salt and fried capsicums.
  • grind this mixture to coarse paste.
  • add water and lemon juice and grind once again.
  • to make tadka, heat oil in a small pan. once oil is hot, add curry leaves, mustard seeds and cumin seeds and a pinch of hing. fry for one minutes.
  • mix half of the above tadaka in the chutney and grind it once again.
  • pour this chutney in a bowl and add remaining tadaka and mix well.
  • serve capsicum coconut chutney with idli, dosa, uttapam, vada, pakoda or any south indian dish.


recipe card for capsicum coconut chutney :


4.8 from 181 reviews
capsicum coconut chutney recipe | green coconut chutney recipe | capsicum chutney recipe
 
Prep time
Cook time
Total time
 
capsicum coconut chutney recipe or green coconut chutney recipe or capsicum chutney recipe or coconut chutney recipe with step by step process - coconut chutney is an important part of any south indian dish. it goes perfect with idli, dosa, uttapam and vada.
Author:
Recipe type: side
Cuisine: south indian
Serves: 4-5
Nutrition:
Serving size: 1 tablespoon
Calories per serving: 70 cal
Fat per serving: 5 g
Ingredients :
  • fresh grated coconut - 1 cup
  • capsicum - 1
  • roasted chana dal (split) - 2 tsp
  • garlic clove - 1-2
  • ginger - 1 inch
  • green chilies - 2
  • lemon juice - ½ tsp (as per taste)
  • sugar - ½ tsp
  • salt - as per taste
  • mustard seeds (rai) - ½ tsp
  • cumin seeds (jeera) - ½ tsp
  • asafoetida (hing) - a pinch
  • curry leaves - 6 to 7
  • oil - 1 tbsp
Instructions :
  1. cut capsicums and green chillies into small pieces.
  2. heat oil in a pan and add cumin seeds and fry for 1 minute.
  3. now add capsicums and fry till slightly soft. don’t overcook or over fry.
  4. now switch off the flame and wait for 10-15 mins till cool down completely.
  5. now in a mixer grinder, add coconut, ginger, garlic, green chilies, salt and fried capsicums.
  6. grind this mixture to coarse paste.
  7. add water and lemon juice and grind once again.
  8. to make tadka, heat oil in a small pan. once oil is hot, add curry leaves, mustard seeds and cumin seeds and a pinch of hing. fry for one minutes.
  9. mix half of the above tadaka in the chutney and grind it once again.
  10. pour this chutney in a bowl and add remaining tadaka and mix well.
  11. serve capsicum coconut chutney with idli, dosa, uttapam, vada, pakoda or any south indian dish.


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