Chaatwali chutney/Dip/khatti meethi chutney


You are on the right page, searching for a perfect khatti meethi chutney that is simple and easy. Not like others, who have so much fancy stuff to add to this chutney, believe me with this basic ingredient you are going to make just your chaats and bhel taste like the chaatwala.

Chaatwaali chutney

The sweet, spicy and tangy flavour of this chutney will make you crave more. Made with tamarind pulp and coriander leaves to balance the taste in any chaat.

Indian chaat is Incomplete with our chutneys two most important ones are khaathi chutney n meethi chutney. Meethi chutney is made of imli/ tamarind pulp. Today we are going to cook this simple but most important chutney for any chaat.

One can store them and reuse them when required from the refrigerator. Store it in an airtight container.

Where can you use this chutney?

Best for chaat and bhel. One can add a teaspoon as a salad dressing also. Have them with samosa, batata vada and dahi vada.

Some point to remember here is the tamarind you are using has to be fresh, otherwise the smell changes.

Let’s head on to the recipe

#purvanchaltadka#foodblogger#chaat#chutney

Imli/ Tamarind/ meethi chutney

Ingredients

  • 100 grams imli/tamarind
  • 100 grams sugar
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon Kala namak/ black salt
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon red chilli powder

Method

  • Take a pan to add in imli and water boil with sugar
  • Boil this for 5 minutes, off the flame and let it cool down well
  • Strain the pulp in another bowl, add in salt, Kala namak, red chilli powder, chaat masala
  • Mix this well
  • Note- adjust the masala n salt according to your taste.
  • Imli chutney is ready to use when required.
  • Store it in an airtight container when not in use.
  • Lasts for 10 to 15 days.
  • Hope you enjoyed this recipe.
  • Until then keep exploring.

Coriander chutney/ Tikhi chutney

Ingredients

  • Bunch of coriander leaves
  • 1-inch ginger
  • 4 to 5 garlic
  • 4 to 5 green chilli
  • 1 teaspoon jeera\ cumin seeds
  • Salt
  • 1/2 cup Water

Method

  • Take a grinding jar
  • Add coriander leaves, green chilli, salt, ginger, garlic, cumin and water
  • Grind till smooth paste
  • Remove from a serving bowl
  • Coriander chutney is ready
  • You have the perfect chaatwali chutney now, store and use as required.

Dry Garlic chutney/ Lehsun Chutney powder


Ever wondered what that red chutney in your Vada pao was, which tastes so delicious and makes the vada pao more spicy. This chutney is also available in grocery shops every where in Maharashtra, guessing why Maharashtra so let me tell you Garlic chutney originates from here. Maharashtrian people are fond of eating their meals a bit spicy and this gives exact pungent taste with any thing, not necessarily you have them in Vada Pao indulge this chutney with your parathas, this goes so well.

Ingredients required for this chutney is easily available in your kitchen pantry. Simple and easy to make. Store it for months in your refrigerator and enjoy as you like. I’ll be sharing with you the exact way of making this chutney here,

After trying this recipe of Garlic chutney I am sure you’ll be drooling over this.

So, let’s get started

Garlic chutney

#foodblogger #purvanchaltadka #garlicchutney

Garlic chutney/ Lehsun ki chutney

Ingredients

  • 1 tablespoon oil
  • 10 to 12 garlic cloves (peeled)
  • 1 cup dried coconut (Chopped or grated)
  • 2 tablespoon white sesame seed
  • 1/2 cup kashmiri Lal mirch/ Kashmiri red chili powder
  • 1 tablespoon salt or as per taste

Method

  • Heat oil in a pan, add in garlic saute for few seconds
  • Add in dried coconut , along with sesame seed
  • Fry all this only for a minute
  • Let it cool down completely
  • Take a mixer jar add the mixture along with red chili powder, salt
  • Pulse the mixture by few seconds then stop , pulse again till you have a coarse powder
  • If you pulse the mixture in one go , mixture starts leaving oil, which we don’t want
  • Once grinded well, it’s ready to be served
  • You can store this for month in air tight container.
  • Relish them with Vada pao or parathas
  • Adjust red chili powder according to your desired taste
  • This is kashmiri Lal mirch so you will only get the red colour with a little spiciness
  • Hope you liked this recipe
  • Until then keep exploring…….

Coconut chutney


South Indian food is loved by all and one dish which you can’t miss on is coconut chutney.without which our dosa,idli and uttapam or mendu vada all would be incomplete. I have personal way of eating coconut chutney with parathas.

Made with fresh coconut this chutney is just so tasty and amazing that only with aroma you’ll die to eat idlis with them.

Coconut tree is such a versatile tree with every part of the tree being used,nothing goes waste.

Off late people have stopped eating coconut as there is news circulated that coconut is high on cholesterol, trust me which is not at all true.if that would have been the case our ancestors would have never be so healthy and strong. We being more choosy about our diet and facing more health issues.

So let’s get cooking

#purvanchalstadka #coconutchutney#southindianrecipes#foodblogger #indianfoodbliggers

Coconut chutney:

Ingredients:

  • 1 cup coconut chopped (fresh)
  • Handful of coriander leaves
  • 1 inch ginger
  • 3 to 4 green chillies or as per taste
  • Salt as per taste
  • 1 tablespoon mustard seed
  • 3 to 4 red chilli
  • Some curry leaves
  • 1 cup buttermilk or curd
  • Water if using curd for consistency

Method:

  • Take grinding jar add chopped coconut,green chillies, ginger,coriander leaves ,salt and buttermilk or curd
  • Grind it to a fine paste
  • Pour it in a bowl and keep

For Tadka

  • Heat oil in a pan
  • Add mustard seeds let them splatter
  • Now add red chilli and curry leaves
  • Pour them on the chutney and mix
  • Coconut chutney is ready to enjoy
  • Until then keep exploring….

Tomato chutney/Vrat ki chutney


Fasting for nine days is not everyone’s job,that too with strict restrictions. In our house we don’t deep fry things like making puris,bhajiyas or even chipsAs we say kadhai Navami ko chadegi (means deepfrying will be done on navami) as on this day havan is done and Devi is offered kala chana,puri and kheer then after she is offered we can enjoy.This implies to the house were someone is fasting for nine days otherwise you can deep fry.Cooking food for yourself and then rest of the family member is quite a work.

So to keep oneself going you need eat the right thing,which includes rajgire,sinhghada.

Today I am sharing with you simple tomato chutney for any fast in which you eat sendha namak.

Before starting wanted to just show you how the sky looks todayšŸ˜Š

Sunset

So,let’s get the chutney recipe

#purvanchalstadka#chutney#indiancooking#vratrecipes#fasting #navratrirecipes#tomatochutney#foodbloggers#indianfoodbloggers

Tomato Chutney/Vrat ki chutney

Ingredients:

  • 2 tamotoes
  • 2 green chillies
  • 1/2 tablespoon sendha namak
  • 1 tablespoon sugar
  • 1 tablespoon roasted groundnut
  • 1/2 tablespoon grated ginger

Method:

  • Take all the given ingredients in a blender jar and blend it fine
  • There you go yummy Tomato chutney is ready to relish with sabudana vada or singhade ki roti.
  • Hope enjoyed reading this post,
  • Until then keep exploring……

Shengdane ki chutney/ peanuts chutney or dip


We Indians have so many varieties of chutney to accompany our dish.Peanut chutney being one of them.I do remember in my native place Aheeyai wet coconut was not available way back to 30 years as it was not preferred by people only dry coconut was used for pujas or hawans.so if one desired of making idli sambhar coconut chutney was not available and to replace coconut my elder sisters started using Groundnut for making chutney and it tasted super awesome, this is How i came to know about peanuts chutney. Later to realise people do make shengdane ki chutney. If ever we went hunting for coconut the shopkeepers would say Beta ye sab Mumbai me milega,yaha nahišŸ˜‘ now things have changed drastically.

This chutney is made by dry roasting peanuts and removing the skin.I have used with the skin and it tastes good,It’s your wish to keep the skin or remove but the tastes remains same

Without much delay let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodbloggers#foodphotography#cooking#chutney #peanuts

Ingredients

  • 1/2 cup Groundnut
  • 1 cup buttermilk or curd
  • 1/2 tablespoon salt
  • 4 to 6 green chillies
  • 1 inch ginger
  • Curry leaves
  • 1/2 tablespoon mustard seeds
  • 1 tablespoon oil
  • Handful of coriander leaves

Method

  • Heat a pan and dry roast Groundnut
  • Let it cool down and remove the skin by crushing (skip if using the skin)
  • Take a blender add Groundnut, ginger,green chillies, coriander leaves, salt and buttermilk
  • Grind to a fine paste
  • Pour more buttermilk if the chutney is too dry and grind it again

For Tadka

  • Heat pan add oil ,once hot enough add in mustard seeds
  • Let them crackle
  • Off the flame add in curry leaves
  • Pour the tadka on the groundnut mixture
  • Your Shengdane ki chutney is ready
  • Enjoy it with chillas,mendu vada,dosa or idli
  • Until then keep exploring

Green Chutney/ Dhaniya ki chutney


Green Chutney can be called as the king of all the chutney, as green chutney is used in so many Indian recipe, some recipes won’t be possible without green chutney. Completely spicy,tangy and flavourful.Green Chutney or dhaniya ki chutney is enjoyed with bhajiyas,kathi rolls,Sandwich and many more…..

This recipe is the way i make no hanky pankyšŸ˜†

#foodbloggers #purvanchalstadka #chutney #dhaniyakichutney

Ingredients

  • Handful of dhaniya/coriander
  • 3 to 4 garlic (or less if you don’t like too much)
  • 1/4 tablespoon jeera (cumin)
  • 2 to 3 green chillies
  • 1 tomato
  • 1/2 tablespoon salt

Method

  • Wash and clean coriander/ dhaniya
  • Peel garlic
  • Take grinding jar
  • Add all the given ingredients with the salt
  • Grind to a fine paste
  • Your green chutney or dhaniya ki chutney is ready to enjoy
  • You can store them in the refrigerator for 2 to 3 days

Kairi ki chutney/ raw mango chutney/ Dip


Month of April to June are hot here and eating spicy food could leave you in trouble ,so to keep one’s stomach happy and full this Kairi ki chutney is a best option in these days.Have it with simple dal-chawal, stomach and tongue both are satisfied and happy.As this chutney has the tanginess and spice too.A recipe from Purvanchal region this recipe is called Raja of all chutney(king) in our native place.One of my father in-laws favourite chutney lets see what goes in making this kairi ki chutney

Ingredients

2 thin slices of raw mango

3 green chilies

3 to 4 garlic cloves

A handful of coriander leaves

6 to 7 pudina leaves (mint)

1/4 tablespoon jeera (cumin seeds)

4 tablespoon water

1/2 tablespoon salt or as per taste

ingredients for chutney
ingredients for chutney

Method

Take a blender put all the ingredients with salt and blend into fine paste

Adjust water as per consistence

Kacche aam ki chutney/ kairi ki chutney is ready to be served with dal-chawal or roti

The fun increases when mangoes are from your own tree

Happy cooking and enjoy the season of mangoes

20180419_113341.jpg

Shengdana(peanuts) chutney(maharashtrian)


Peanuts,shengdana or groundnuts whatever you call them,they surely enhance the taste of food.Chutneys are another form in which we can have are peanuts.Peanuts are healthy nuts,just love them in the boiled form also.This chutney is loved by my kids n is regular in there tiffin.So let’s see the recipe

Ingredients

  • 1/2 cup peanutsĀ  (shengdana)
  • 3 to 4 green chiliĀ  (you can use red chili also)
  • 2 to 3 garlic
  • 1 tsp jeera (cumin)
  • Salt as per taste
  • Oil for roastingĀ 
  • PEANUT CHUTNEY
    FRIED PEANUTS CHUTNEY

    Method

  • In a pan or tawa take oil 1 tsp add jeera,green chili,garlic and peanuts and roast them till they get black spots or when the colour changes to dark
  • Let them cool
  • In a grinder,grind the mixture with salt into a coarse powder
  • Your shengdana chutney is ready to eat
  • My kids love them with puris and parathas
  • I did not use haldi(turmeric) powder, you can if you wish to.
  • This chutney is especially eaten with bhakris or rotis in my house
  • I also did not remove the skin of peanuts after roasting it,I like them with the skin,if you don’t want the skin,roast it separately and after cooling just rub the skin.

Tamatar ki methi chutney


Who doesn’t like tomatoes,we all love them right in salads,pizzas or any form.Methi chutney is from the northern region especially Banaras the holy city of Ganga,you’ll find them with puris to relish on.Nothing much is needed in this recipe and this can be stored and later you can have it with bread,parathas,samosas and the list goes on.Lets see the recipe

TAMATAR/TOMATOES
TAMATAR KI CHUTNEY

Ingredients

  • 500 gms tomatoes(half kg)
  • 100 gms jaggery/ Sugar
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera(cumin seeds)
  • 1/4 tsp ajwain(carom seeds)
  • 1 tsp sauf(fennel seeds)
  • 1/4 tsp meethi seeds(fenugreek)
  • 1/4 tsp kalonji(nigella seeds)
  • 1/2 tsp khadi dhaniya(coriander seeds)
  • 1/2 tsp haldi(turmeric powder)
  • 2 to 3 green chili
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • salt as per taste
  • 2 tsp oil

    Method

  • Ingredients look long but they are all available in the spice box of every household
  • First wash the tomatoes and chop them finely
  • Heat oil add the mustard seed and let it crackle,once its done add all the seeds in the list given
  • Chop green chili and add them in it
  • Now put the chopped tomatoes into it
  • With haldi,red chili and coriander powder
  • salt as per taste close the lid and let it cook in its steam only
  • Once the tomatoes are done,mix the jaggery n keep it a good mix
  • So that the jaggery mix well
  • Tamatar ki methi chutney is ready to eat
  • You can store it in the freeze for a week

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