Peanut Coriander Chutney | Peanut Dip | Chutney Recipe | मूंगफली धनिये की चटनी

Whether you’re eating dosa or paratha, pulao or naan, a little chutney on the side always lifts the meal up. Chutneys, which are basically slightly thick relishes made with mild spices and fresh foods, are a staple in Indian cuisine no matter which part of the country you come from.

Peanut Coriander Chutney

Peanut Coriander Chutney is a perfectly fresh and herby addition to anything you choose to dip in it. A mix of fresh coriander leaves is given a boost by garlic, green chiles, and roasted peanuts. I especially love the green chutneys and the coconut chutneys. And these are the chutneys I make almost every week.

Peanut Dip

Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.

Chutney Recipe

Combination of fresh coriander leaves and roasted peanuts ground with spices makes an interesting dip or chutney to any breakfast dish. Apart from making this amazing chutney, peanuts also provides good health benefits. Peanuts contain the good monounsaturated fat, proteins, and antioxidants. Peanuts are versatile ingredients that are used in various other dishes and snacks like the masala peanuts goes well with cocktails and is also used as topping to enhance the flavors in cookies as well as sabzis to give that nutty and flavor tinge. In this recipe I used store bought roasted peanuts.

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Ingredients :
Fresh coriander leaves – 1 small bunch
Garlic – 2
Roasted peanuts – 1/2 cup (store bought)
Green chilly – 1
Juice of half lemon
Salt to taste

मूंगफली धनिये की चटनी

Method :

  1. Wash coriander leaves, garlic, green chilies.
  2. Put coriander leaves, garlic, and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth.
  3. Add 1/4 cup of water and again blend it.
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Chutney or Dip

Wood Apple Jaggery Chutney (No Sugar) | Summer Special Recipe

Think summer and the most popular fruits that come to mind includes – Mangoes, Melons, and Wood Apple. Wood Apple popularly known as bael in the Northern part of India, Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body. I shared some recipes with Woodapple – Woodapple JamWoodapple Summer DrinkWhole Wheat Woodapple Cake, and Spicy Woodapple Chutney made with sugar. Today I am sharing wood apple chutney with jaggery or gur. By adding jaggery this chutney becomes healthier.

Healthy Chutney

 The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals. This sugar free chutney is spicy and sweet chutney made with wood apple or bael, jaggery, and mix spices. It goes well parathas or with any chaat.

Woodapple Chutney With Jaggery

Wood Apple Jaggery Chutney

Ingredients:
Woodapple – 1 medium
Grated jaggery or gur – 1 cup

Spices:
Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Add jaggery with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
  5. Allow chutney to cool down. Then add lemon juice and mix well.
Bael Chutney

Tips :

  • Lift chutney with a spatula and pour chutney, it should flow together and not in drops.
  • Pour few drops of prepared chutney on a plate if it spreads then it’s not ready if it stays firm without moving then the chutney is ready.
  • Allow to cool and store in sterilized glass jar.
  • Keep chutney in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.

Wood Apple Spicy Dip | Bael Spicy Chutney | Summer Special

The wood apple is a peculiar fruit – it looks like a rotten coconut on the outside, and on the inside, it doesn’t get any prettier. Nor does it smell right – many refer to as a sort of mixed stench of rotten blue cheese with overripe bananas. But much like the stinky durian, we know better not to judge a fruit by its odor. Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body.

Spicy Chutney

The wood apple is actually a popular fruit in Indian and Sri Lankan cuisine, native to those areas and neighbouring Bangladesh and Andaman Islands. Botanically called limonia acidissima, and commonly referred to as the elephant apple, wood apple fruit grows on trees that reach up to nine meters tall, ranging between 5-9 cm when mature. Recently I posted some recipes with Woodapple – Woodapple Jam, Woodapple Summer Drink, and Whole Wheat Woodapple Cake. Today I am going to share a spicy and sweet chutney made with wood apple or bael, sugar, with spices. It goes well parathas or with any chaat.

Woodapple Chutney

Ingredients:
Woodapple – 1 medium
Brown Sugar – 1/2 cup

Spices:
Black Salt – 1 tsp
Roasted cumin seeds- 1 tsp
Black pepper powder – 1 tsp
Fennel seeds – 1/4 tsp
Red chili powder – 1/2 tsp
Salt to taste

Method :

  1. Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
  2. After 30 minutes using your palms gather and squish the pulp to separate the seeds. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
  3. Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
  4. Now add brown sugar with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
  5. Allow chutney to cool down. Then add lemon juice and mix well.
  6. Enjoy Woodapple Chutney with hot parathas.
Summer Spicy Chutney

Tips :

  • Lift chutney with a spatula and pour chutney, it should flow together and not in drops.
  • Pour few drops of prepared chutney on a plate if it spreads then it’s not ready if it stays firm without moving then the chutney is ready.
  • Allow to cool and store in sterilized glass jar.
  • Keep chutney in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.

Snoeptomaatjes Knoflook Dip | Tomato Garlic Chutney | Spicy Garlic Tomato Dip

Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack. These snack tomatoes are packed in a handy bucket or cup. The tomatoes are ‘ready to eat’.

Snoeptomaatjes or Snack Tomato

Snack or snack tomatoes are vegetables for a tasty appetite. They are candy vegetables: fresh, healthy, and above all delicious. They are also called candy tomatoes. Children love it, even tricky vegetable eaters can be tempted.

My Favorite Snack

Tomatoes are high in healthy nutritional values. They are rich in vitamin C and beta carotene, which together with other nutrients protect the body against tissue damage and aging. The tomato also contains a lot of dietary fiber and relatively much protein. Also, the tomato contains potassium that plays a role in maintaining healthy blood pressure.

Snoeptomaatjes

These snack tomatoes have sweet and tart in taste. They are a perfect combination with pan-roasted garlic and dry red chilies, bringing on fresh flavors to a chutney. A simple, spicy, and quick chutney recipe that is packed with flavors and goes well as a side dish with parathas or dosa.

Tomato Garlic Chutney

Snoeptomaatjes Knoflook Dip | Tomato Garlic Chutney |Spicy Garlic Dip

This spicy tomato, dry red chili, and garlic chutney recipe simply require blending together soaked red chilies, garlic, and tomatoes with a little salt and cumin for seasoning. Its recipe is super easy and ready within 20 minutes, this chutney is a great accompaniment to any meal.

Snoeptomaatjes Knoflook Dip

Ingredients :
Snack Tomatoes – 250 gms (Slice into half)
Garlic pods – 6
Dry red chilli – 5
Oil – 2 tbsp
Black Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Juice of one lemon
Salt to taste

Spicy Garlic Tomato Dip

Method :

  1. Bring a pan of water to the boil, then add dry red chillies and cook for 10 minutes. Drain really well and allow to cool for a few minutes or you can soak dry red chilli overnight as well.
  2. Put 1 tbsp of oil in a pan. Saute garlic pods for 1 minute on medium low flame. Then add soaked dry red chilli and saute for another minute.
  3. Add saute garlic and dry chilli in a mixer and process until smooth.
  4. In a same pan, heat 1 tbsp oil. Temper black mustard seeds, cumin seeds.
  5. Lower the flame and snack tomatoes with grounded garlic, dry red chilli paste.
  6. Add salt and cook in low to medium flame till oil releases in sides.
  7. Switch off the flame. Keep aside to cool down completely.
  8. Add lemon juice and mix well. Store in a clean glass jar and enjoy.
Vegetable Chutney

Granny Smith Apple Coriander Chutney | Healthy Green Chutney | Fruit Based Hari Chutney

Green Chutney is a very popular condiment from India. You will always find this delicious sauce at most Indian homes and restaurants as side or dipping sauce. Chutney with Coriander or Cilantro LeavesKiwi Coriander Chutney, Kiwi Avocado Coriander Chutney, Green Raw Mango Coriander Chutney

Granny Smith Apple Coriander Chutney

We make a variety of Green Chutney from coriander or cilantro leaves. Green chutney is usually made with fresh coriander and green chilies. Ginger, garlic, green chilies, and something sour like mango or lemon is also added and then blended to form a dip.

Healthy Green Chutney

In this chutney recipe, I used Granny Smith Apple. Delicious and salubrious relish packed with health benefits of green apples and coriander. Green apples impart a nice crunchy texture along with a tangy savor and coriander bestows a superb green color coupled with a refreshing flavor. The green apples in this recipe just give you the perfect amount of sweet combined with tartness.

Granny Smith Apple

An apple is sweet and found in many varieties, most people are confused with green apple and a red apple. Which one is a better green apple or red apple that should be included in our daily diet? Both apples are full of nutrition, vitamins, and calories. Green apples are mostly sour in taste and red apples are sweeter than green ones. Green apples also have less sugar than red apples, which makes sense considering their taste is sour and less sweet. I like green apple more because of its sour taste. 

Apples

Green Apple Coriander Chutney | Healthy Green Chutney | Fruit Based Hari Chutney

Green apples are a little like tangy raw green mangoes. They worked perfectly well in a typical hari chutney. This Hari Chutney or Green Chutney is quick, easy to prepare, and enhances the flavor of any chaat recipe.

Served With Aloo Tikki

Ingredients :
Fresh coriander leaves – 1 small bunch
Granny Smith Apple – 1
Garlic – 2
Cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of one lemon
Salt to taste

Fruit Based Hari Chutney

Method :

  1. Wash coriander leaves, garlic, green chilies, and roughly chop them.
  2. Put chopped coriander leaves, Granny Smith Apple (with skin), garlic, and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  3. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Apple Chutney

Watermelon Rind Chutney | Sweet & Sour Dip | No Sugar Chutney

Watermelons are a great summer fruit. They contain around 92% percent water and loads of essential nutrients. My favorite fruit is watermelon because of its juicy, rich taste. Watermelon is not only yummy, but it also benefits your health in many ways. But, watermelon rind that ends up in our dustbin is actually quite nutritious and good for health, and is also good in taste.

Make this watermelon rind chutney once and you will never throw away watermelon rinds. A simple recipe with a handful of ingredients, super easy to make and healthy too. Watermelon rind puree flavor with panch phoran, some spices and for sweetness I used jaggery to make it more healthy. By adding jaggery this chutney becomes healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.

Jaggery

Watermelon Rind Chutney | Sweet & Sour Dip | No Sugar Chutney

Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.”  It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds:  Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  Quick and easy to assemble, you simply measure out and combine the five different spice seeds.  Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.  

Panch phoran is a mix of whole spices.

Ingredients :
Watermelon Rind ( one small size )
Grated Jaggery – 1 cup
Oil – 1 tbsp
Panch Phoron – 1 tbsp
Juice of half lemon


Spices:
Roasted cumin powder – 1 tbsp
Red chili powder – 1 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

  1. Remove pink flesh from watermelon; reserve for another use. Carefully remove and discard green skin from the white rind.
  2. Chop white rind into small pieces.
  3. Add chopped watermelon rind in a grinder and make a smooth puree. It yields 2 cups of puree.
  4. Heat a saucepan and heat oil. Add panch phoron and allow them to crack.
  5. Then add watermelon rind puree and mix well.
  6. Add all spices and mix well. Cover the saucepan and cook for 10 minutes on low heat.
  7. After 10 minutes add grated jaggery. Cook the chutney on low flame till to right and little thick consistency on low flame.
  8. Switch off the gas and add lemon juice. Mix it well.
  9. Keep aside prepared chutney to cool down completely and then store in a glass jar.
Sweet & Sour Dip

Tips :

  1. This stays good in the fridge for 2 weeks.
  2. You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements.
  3. Adjust the amount of jaggery according to your taste.
  4. Don’t overcook chutney. It will be thick when cools down.
Fruit base chutney

Beetroot Yogurt Dip | Vegetable Curd Dip | Minty Beetroot Curd Dip

Everyone loves dip 🙂 They are great served with Doritos, salty crackers or vegetable cutlets, or with salad. I am a huge fan of beetroot and its beautifully rich-colored root vegetable is full of goodness. I love to add beetroot in many ways, but eating it raw is the one I love the most.

Beetroot Yogurt Dip

Including beets in your kid’s diet is great for their health. Beetroot is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, manganese, potassium, iron, and vitamin C.

Bursting with flavor and fragrance, mint is a great flavor booster. It adds bright, fresh notes to both sweet and savory dishes. Lemon juice is my favorite flavor booster. If a dish tastes a little dull, the addition of some freshly squeezed lemon juice will often boost the flavor. To retain the fresh flavor, it is best to add the lemon juice at the last moment. Aside from adding a boost of acidity the lemon juice often means that the dish will require less salt and retains color as well.

Vegetable Yogurt Dip

Click here for recipes with Beetroot

Beetroot Yoghurt Dip | Vegetable Base Dip | Minty Beetroot Curd Dip

Dips are a fantastic way to encourage children to eat vegetables and it is a win-win situation if dip made with vegetables like beets. This veggie dip easy to make and is perfect as a make-ahead recipe. Surprisingly, Reyansh loved it and finished half of the bowl (Happy Me).

Minty Beetroot Curd Dip

Ingredients :
Beetroot – 1 medium
Few fresh mint leaves
Sesame seeds – 1/4 cup
Greek yogurt – 1/4 cup
Chopped garlic – 3 tbsp
Roasted cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of half lemon
Himalayan pink salt to taste

Healthy Veggies Dip

Method :

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes.
  2. Wash mint leaves, green chilies, and roughly chop them.
  3. Put boiled beetroot, mint leaves, garlic, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
My Favorite Veggie Dip

Sesame Seeds Chutney | Calcium Rich Dip | Til Ki Chutney

A simple chutney can liven up any Indian meal. South Indian meals like dosa, idli, vada, uttapam are always accompanied with chutney, coconut chutney, most of the times. To add extra zing and flavour to your meal, try this sesame seeds chutney. I served this chutney with stuffed paneer sprouts paratha.

Sesame Seeds Chutney

This Sesame Seeds Chutney is very easy and tasty chutney made with sesame seeds. It is spicy in taste with the nutty flavour of sesame seeds. Sesame which is also known as”Til”. The sesame seeds are naturally rich in calcium. They are also a rich source of minerals like copper and manganese. This chutney pairs very well with idlis, dosa or even parathas or pakoras.

Sesame Seeds

For this chutney, I used soaked sesame seeds because soaking sesame seeds before eating allows you to germinate the seeds, which aids in digestion. It also expels any latent toxins within the seeds. Soaking sesame seeds also promotes the absorption of minerals to your body. It also discourages the presence of phytic acid, which is thought to make the seeds taste bitter and lower their nutritional benefits.

Sesame Seeds Chutney | Calcium Rich Dip | Til Ki Chutney

Sesame Chutney recipe made with sesame seed (til), garlic, cumin seed and green chilies. This chutney goes well with parathas, poori or as a side dish with chapati and dosas.

Sprouts Paneer Stuffed Paratha

Sesame or Til chutney is an innovative way to add calcium and other bone-friendly minerals and micronutrients while adding variety and taste to your meal.

Calcium Rich Dip

Ingredients :
White sesame seeds – 1 cup
Greek yogurt – 4 tbsp
Chopped garlic – 3 tbsp
Roasted cumin seeds powder – 1 tsp
Green chilly Or Red chilly– 2
Juice of half lemon
Himalayan pink salt to taste

Til Ki Chutney

Method :

  1. Soak sesame seeds with 2 cups of water for 3 hours or for overnight.
  2. Once again wash soaked sesame seeds, add them into a blender with green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  3. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Healthy Dip

Creamy Mint Sesame Chutney | Green Chutney | Mint Yogurt Dip | Coriander Mint Dressing | Pudina Dahi Chutney

The natural green color of this chutney is so appetizing and fresh. It is not only tasty but also loaded with good nutrients – vitamins, minerals & dietary fiber. This chutney is made with fresh coriander, mint leaves, ginger, and sesame seeds. A delicious accompaniment to Indian food like Aloo tikkiDhoklas, Parathas, etc, and also tastes amazing with roasted veggies, salads, etc. It is easy and quick that can be made in 5 minutes.

Creamy Mint Sesame Chutney

Cilantro has good amounts of antioxidants and contains no cholesterol. These green leaves of coriander pop up in the cuisines of Thailand, Vietnam, India, and Mexico and add a wondrous, complex flavor to dishes. It looks a little like parsley but that is where the similarity ends.

The citrusy leaves add a pungent kick to guacamole and salsas and, along with the roots and stems, are used to add a distinctive flavor to curries. The fragrant seed of coriander is an essential ingredient in many cuisines including exotic curries from India and aromatic Middle Eastern dishes.

Mint Yogurt Dip

Mint is the main ingredient in this chutney. So always use fresh leaves because the main flavor of the mint chutney purely depends on the mint leaves. While making chutney always add lemon juice. Do not skip it. It acts as a preservative and keeps the chutney fresh. Also, it helps to retain the green color of the chutney and adds a nice tangy flavor.

Coriander Mint Dressing

Creamy Mint Sesame Chutney | Mint Yogurt Dip | Coriander Mint Dressing

The sesame seeds are not just for garnish. the nuttiness of the sesame enhances the overall flavors and adds a really delicious textural element to the whole dip. I used greek yogurt in this dip. The thick curd added to the base gives a creamy silky texture to the dip and enhances its taste.

Pudina Dahi Chutney

Ingredients :
Fresh coriander leaves – 200 gms
Fresh mint leaves – 100 gms
Sesame seeds – 1/4 cup
Greek yogurt – 1/4 cup
Grater ginger – 2 tbsp
Roasted cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Juice of one lemon
Himalayan pink salt to taste

Green Chutney

Method :

  1. Wash coriander leaves, mint leaves, green chilies, and roughly chop them.
  2. Put coriander leaves, mint leaves, ginger, sesame seeds and green chilies with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  3. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Yogurt Base Chutney

Desiccated Coconut Chutney | Nariyal ki Chutney | Instant Coconut Chutney with Coconut Powder

Coconut Chutney is a South Indian condiment made from freshly grated coconut and flavored with mustard seeds, dry red chilies, onions, curd, and tempering of fresh curry leaves. It is a perfect and must-have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam, etc. The main ingredient use in this chutney is coconut. South Indian platter is incomplete without it.

Traditionally, coconut chutney is made with fresh coconut. If fresh coconuts aren’t readily available. You can still make this traditional chutney without fresh coconut. I have replaced the fresh coconut with desiccated coconut. This desiccated coconut chutney is a great alternative when you don’t have fresh coconut.

Desiccated Coconut

Desiccated coconut soaked in yogurt and warm makes it soft. It’s easy to grind and make chutney smooth. Here, I used coconut yogurt to make it more coconutty flavor but you can use normal curd as well.

Desiccated Coconut Chutney | Nariyal ki Chutney | Instant Coconut Chutney with Coconut Powder

Desiccated coconut is an ingredient I use a lot in my kitchen. Whenever I am making my favorite dosa, uttapam, or idli for breakfast, I try to make different chutney each time. So we do not get bored with having the same flavor. Variations in side dishes show some excitement to the whole meal. Sometimes I add coriander, dry red chili, or peanuts (will share recipes soon ).

Nariyal ki Chutney

Ingredients:

Desiccated coconut – 1 cup

Coconut yogurt or Greek yogurt – 3/4 cup (you can use normal curd too)

Warm water – 3/4 cup

Roasted chana dal – 3 tbsp

Green chilly Or Red chilly– 2

Himalayan pink salt to taste

For Tempering :

Oil – 2 tbsp

Curry leaves – 10

Black mustard or rai – 1/2 tsp

Instant Coconut Chutney with Coconut Powder

Method:

  1. Soak the desiccated coconut with yogurt and 1 cup warm water for 10 minutes.
  2. Grind soaked coconut (soaked in yogurt and water mixture) with roasted chana dal, green chili, salt and make a smooth paste.
  3. Transfer the chutney to a serving bowl.
  4. For tempering: Now heat oil in a small pan. Once hot, add black mustard seeds and allow them to crackle.
  5. Then add curry leaves and stir it for about 30-45 seconds.
  6. Immediately pour this tempering into the chutney and mix it well.
  7. Easy, quick, and tasty coconut chutney is ready.
My Favorite Dip

Tip :

Adjust the texture of chutney by adding more curd or warm water according to your choice.

Easy & Quick Chutney

Apple Jaggery Chutney | Healthy Fruit Chutney

A sweet and spiced Apple Jaggery Chutney made with the goodness of apple blended in the flavor of jaggery and spices. A great accomplishment with parathas and chaats.

Apple Jaggery Chutney

Apples are extremely rich in important antioxidants, and dietary fiber. Whereas Jaggery is loaded with antioxidants and minerals.

Apple

Ingredients :
Apple (Cubed with skin ) – 2 medium
Brown sugar – 2 tbsp
Juice of two lemons
Grated jaggery – 1/2 cup
Grated ginger – 2 tbsp
Raisins – 1/4 cup
Oil – 1 tsp

Spices :
Red chili powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Amchur powder – 1/4 tsp
Cinnamon powder – 1/4 tsp
Salt to taste

Method :

  1. Take 2 cups of water in a bowl and add 1 tbsp of lemon juice. Mix well and add apple cubes in it. Keep it aside.
  2. Heat oil in a non-stick pan, add ginger and saute for a minute. Then add drain apples with brown sugar and raisins. Cook on medium flame until apple becomes soft.
  3. Switch off the gas and let it cool down completely. Then grind cooked apple into a smooth puree.
  4. Switch on the gas and add apple puree, jaggery, 1 tbsp of lemon juice and all spices.
  5. Mix well and cook chutney on low flame for 10 minutes till it becomes thick.
  6. Cool down to room temperature, store in a glass jar.
Healthy Fruit Spread

Kiwi Avocado Coriander Chutney or Dip | Green Chutney With A Twist – Healthy Fruit Dip | Creamy Coriander Chutney

Chutney is an all-time favorite accompaniment in every Indian cuisine. It is present in almost every Indian meal and adds its refreshing flavor to any food that it is paired with. The best part about chutney is how you can play with different ingredients like fruits, herbs, or vegetables and always end up with a perfect chutney recipe.

Kiwi Avocado Coriander Chutney or Dip

This mouth-watering Kiwi Avocado Coriander Chutney goes with many dishes like tikki, pakoras, or parathas. Prepared in like minutes, with a good mix of just ripened kiwi, avocado, garlic, coriander, spices, and a dash of lemon – it brings the flavors on your plate.

Green Chutney With A Twist – Healthy Fruit Dip

Avocado is a delicious fruit contains a powerful list of health benefits. Due to its rich and creamy texture, this fruit is prized for its high nutrient value and is added to various dishes. Avocado health benefits include acting as an aphrodisiac, helps in treating arthritis, helps with diabetes management, promotes skin health, promotes weight loss, a rich source of fiber, can help improve cholesterol profile, bolster absorption of plant-based nutrients.

Avocado – Healthy Fruit

Kiwi is one of my favorite fruit and I often keep stock of kiwi at home. Its sweet and sour taste is great in making jam, chutney, smoothies, ice lollies, or in salads too – Kiwi Grapes Chutney, Orange Kiwi Popsicles, Mango Kiwi Popsicles, Kiwi Jam, Muskmelon Kiwi Smoothie, Sweet Potato Kiwi Salad, Green Salad, Minty Avocado Smoothie, Cucumber Kiwi Lemonade

In this recipe, I used yellow kiwi or Sungold kiwi. They are yellow from inside and naturally rich in fiber, have a good source of potassium and a natural source of folate. One Zespri SunGold kiwifruit provides a generous hit of vitamin C which helps to strengthen the body’s natural defenses. You can use green kiwi too.

Healthy Fruit Dip

Kiwi Avocado Coriander Chutney or Dip | Green Chutney With A Twist – Healthy Fruit Dip

This chutney is bright, tangy & slightly sweet and I just love its gorgeous green color. It’ll be so perfect pair with dosa, paratha, bread pakoras, and hot cup of tea. This chutney is healthy way to include some super fruit like kiwi and avocado in your meal.

Enjoy With Non Fried Bread Pakora

Ingredients :
Fresh coriander leaves – 1 small bunch
SunGold Kiwi – 1
Ripe Avocado – 1
Garlic – 2
Cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Salt to taste

Creamy Coriander Chutney

Method :

  1. Cut the avocado into 2 halves, remove the stone inside and scoop out the pulp using a spoon into a bowl.
  2. Peel and slice kiwi. Wash coriander leaves, garlic, green chillies and roughly chop them.
  3. Put chopped coriander leaves, kiwi, garlic, green chilies and avocado pulp with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
  4. Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.

Special Tip :

After taking out chutney, don’t rinse the grinder. Just add 4 tbsp of yogurt with 1/2 cup of water. You will have delicious Avocado kiwi lassi ready.

Tip – Tasty Spicy Lassi