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

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

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

Kiwi Coriander Chutney | Fruit Base Dip | Green Chutney

Chutney is a savory condiment made from slow-cooked fruits and vegetable vinegar and spices. Originating from India, chutneys have traveled the globe, and every country has their take on this versatile condiment. Chutneys from South Africa will often include apricots, while British chutneys favor the use of apples. Indian chutneys can be made from a wide variety of ingredients, including fresh coriander leaves, coconut, mint, peanut, mango, or tamarind.

Kiwi Coriander Chutney

Kiwi is one of my favorite fruits and it’s also called Chinese gooseberry. Kiwis are small fruits that pack a lot of flavor and plenty of health benefits. Their green flesh is sweet and tangy. It’s also full of nutrients like vitamin C, vitamin K, vitamin E, folate, and potassium. They also have a lot of antioxidants and are a good source of fiber. Their small black seeds are edible and skin as well.

There are many easy and delicious ways to enjoy kiwifruit. I would like to add kiwi fruit in my saladsmoothiessalsajamspopsiclesopen-faced sandwichsalad dressing, and even in no-cook pasta sauce. But my most favorite use of this fruit is in making chutney. Trust me, it always turns out super delicious. I already shared Kiwi Avocado Coriander Chutney in this chutney I used avocado and kiwi. But in this chutney, I used fresh coriander leaves and kiwi (Green & Sungold) with skin.

Green Chutney

While many people love kiwis, there is some controversy over whether or not the skin should be eaten. Technically, the skin is edible, but some people dislike its fuzzy texture. Kiwi skins contain a high concentration of nutrients, especially fiber, folate, and vitamin E. Best way to use the whole kiwi is CHUTNEY.

Kiwi Coriander Chutney | Fruit Base Dip | Green Chutney

Kiwi Coriander Chutney is a simple, quick, and yet delicious recipe. This tangy chutney goes well with aloo tikki, kebab, dosa, idli, or even with plain paratha.

Spicy, Sweet Fruit Dip

Ingredients :
Fresh coriander leaves – 1 small bunch
Kiwi – 2 (One Green & One Yellow)
Garlic – 2
Cumin seeds – 1 tsp
Green chilly – 2
Black salt – 1/2 tsp
Salt to taste

Green & Sungold Kiwi Fruit

Method :

  1. Wash coriander leaves, garlic, green chilies, and roughly chop them.
  2. Put chopped coriander leaves, kiwi (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.
Best Serve With Chaat, Pakoras

Uttrakhand Flavored Salt | Garlic Chilli Dry Chutney | My Mom’s Recipe | Pisyun Loon ( Kumaoni Hara Namak )

Uttarakhand is the land of sublime natural beauty and serene spirituality with beautiful green mountains that you can’t miss it. When I was a kid, I used to visit my grandfather’s place (Pithoragarh, Uttarakhand) in summer vacations. It was 10-12 hours of journey by bus from Chandigarh.

Spicy Vegetables & Fruits

At every stop many vendors come to bus window to sell all kind of snacks. Fresh cucumber (pahadi kheera) with spices on top, coconut wedges, spicy popcorns etc. It was the spices in these snacks that make that long journey enjoyable.

Spicy Green Salt

This chutney is extremely spicy made with garlic and green chili. I still remembered me and my brother used to have this chutney with hot stuffed parathas. Now, Reyansh ( My son ) also loves this chutney. I love to have this flavored salt with cucumber salad or with orange slices or toss with salad or serve with stuffed paratha.

My Favorite Salad Plate

Pahadi Namak (Salts), they have staple in Uttarakhand (Garhwali and Kumaoni) households. They are made in different flavors like mint, mustard, ginger, coriander, garlic, cumin, and chilies (You can use anyone red or green ).

My Mom’s Recipe

Every household will have their version of hara namak (hara nood). Traditionally, it is made on sil batta. Sil Batta in Hindi with sil referring to flat stone and batta referring to a cylindrical grinding stone. Hara namak is made by crushing or grinding coriander leaves, green chilies, cumin seeds, garlic, salt, and making it into a semi-dry form. These flavored salts loaded with micronutrients (using Rock Salt or Himalayan pink salt) are not only a healthy option but can also tickle your taste buds.

Pahadi Namak

The Himalayan crystal salt contains certain minerals like potassium, calcium, and magnesium that makes it so precious. It is a healthier choice than the regular table salt, Himalayan salt is one of the best natural healers. It is available in different grain sizes. For cooking purposes, go for the extra fine grain while medium and coarse are the perfect sizes for finishing.

Himalayan Pink Salt

Surprisingly, Himalayan salt lamps to purify the air. Himalayan salt lamps host an array of health and environmental benefits which make them very beneficial for the home. The beautiful Himalayan salt lamps not only add beauty to your house but they also purify the air. These lamps attract moisture from the air and due to the warmth on the surface, the water evaporates quickly. The process of evaporation creates negative ions that react with the pollen, dust, dirt, pollutants, and allergens which carry a positive charge and neutralize them.

Himalayan Rock Salt

I have kept a big Himalayan candle holder at my house. While Himalayan Salt Candle Holders may not be enough to rid your house of all pollutants, they can be used in conjunction with air purifiers and house plants to help improve air quality. In turn, this can reduce your allergies and make your home feel fresh and clean.

Himalayan Salt Candle Holders

Garlic Chilli Chutney | My Mom’s Recipe | Pisyun Loon ( Kumaoni Hara Namak)

Combination of herbs and salt, these age-old ‘pisyun loon’ from the mountains are not just healthy, they are delicious enough to liven up any meal.

My Mom’s Recipe

Ingredients :
Green chilies or red chilli ( chopped ) –  2
Garlic ( chopped ) – 3
Cumin seeds – 1/2 tsp
Few Coriander leaves
Salt to taste or pink salt
Lemon juice – 2 tbsp

Pisyun Loon ( Kumaoni Hara Namak )

Method :

Grind all the above ingredients coarsely or pound everything in mortar- pestle. Enjoy with paratha or with cucumber, orange slices, or even avocado, pineapple.

Green Raw Mango Coriander Chutney | Green Chutney For Chaats

Green Chutney for chaat recipes – a quick chutney that can be added to many chaat snacks like tikki, sev puri, and samosas. This raw mango green chutney stays good in the fridge for 3-4 days.

Green Raw Mango Coriander Chutney

Ingredients:
Green Raw Mango – 1 medium
Chopped Coriander leaves – 1 cup
Garlic – 4
Green chilies – 2
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Roasted cumin seeds – 1/2 tsp
Salt to taste

Method :

Grind all above ingredients with 1 tsp of water and grind it till smooth. Transfer chutney into a clean and dry glass jar.
Serve with your favorite snacks.

Green Chutney

Amchur Chutney (Dry Mango Powder Dip) | Easy & Quick Recipe | Sweet Sour Chutney

Amchur also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Sweet & Sour Chutney

Amchur always available at home and it a very easy, quick recipe. Earlier I posted Amchur chutney with Gur or Jaggery. This time I used brown sugar instead of Gur or Jaggery. Since Gur or jaggery is only available in winters. So, I am using brown sugar. You can use normal white sugar too.

Brown Sugar

Ingredients:
Amchur powder – 4 tbsp
Brown sugar – 1 cup
Water – 2 cups
Raisins – 3 tbsp
Roasted Sunflower seeds – 4 tbsp

Spices:
Roasted cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Roasted Fennel Powder – 1/4 tsp
Black salt – 1/2 tsp
Salt – 1/2 tsp

Method:

  1. Dissolve the amchur in a 1/2 cup of water and mix well.
  2. Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
  3. Let it boil for 5 minutes on medium flame. Now add brown sugar and mix till to dissolve.
  4. Take 1/4 cup of prepared amchur brown sugar mixture in small bowl and add all spices. Mix them well.
  5. Put prepared spices mixture and raisins back into the saucepan.
  6. Cook the chutney on low flame till to right and little thick consistency.
  7. Add roasted sunflower seeds once chutney cools down.
Amchur Chutney

Tips:

  • Keep aside to cool and store in a glass jar.
  • This stays good in the fridge for 6 months.
  • Don’t overcook chutney. It will be thick when cools down.
  • You can add any dry fruits of your choice.
Dry Mango Powder Dip