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.

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

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

Amchur Gur Chutney (Dry Mango Powder Jaggery Dip) | Ready in 10 minutes

Amchur Jaggery Chutney is a sweet and tangy chutney made from dry mango powder, jaggery with some Indian spices. This chutney is largely used for the preparation of Indian chaats. Dry mango chutney is most popular in North India and is generally prepared for all festivals and family functions. The dry mango chutney is simple to prepare and with few ingredients. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.

Sweet Sour Dip

Ingredients:
Amchur powder – 4 tbsp
Powdered Gur or Jaggery – 1 cup
Water – 2 cups
Crushed Cashews – 1/4 cup

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 gur and mix till to dissolve.
  4. Take 1/4 cup of prepared amchur gur mixture in small bowl and add all spices. Mix them well.
  5. Put prepared spices mixture and crushed cashews back into the saucepan.
  6. Cook the chutney on low flame till to right and little thick consistency.
Easy & Quick Chutney

Tips:

  • You can also make this chutney with brown sugar or white sugar.
  • 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.
Ready in 10 minutes