IXORA FLOWER CHUTNEY The flowers, leaves, roots, and the stem are used to treat various ailments in the Indian traditional system of medicine, the Ayurveda, and in various folk medicines, in traditional Indian medicine the fusion of juice leaves and the fruit of Ixora coccinea is used to care for dysentery, ulcers and gonorrhea. Acts as
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HEALTHY MORINGA LEAVES CHUTNEY PODI RECIPE/ MURUNGAI KEERAI PODI BY DISHA LAHORI INGREDIENTS METHOD Clean Moringa leaves and remove the stalks completely. Make sure there are no stems/stalks. Wash and pat dry Moringa leaveS making sure there is no moisture. Heat oil and add all ingredients one by one as shown in video and roast
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SCHEZWAN CHUTNEY MADE WITH FRESH RED CHILLI BY DISHA LAHORI INGREDIENTS METHOD Grind the deseeded chilli into a coarse paste by adding water . In a pan heat oil, add garlic + ginger celery / coriander stems . Fry until aromatic, make sure not to brown . Add in chilli paste and mix well. Continue
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RIDGE GOURD PEEL THECHA | BEST OUT OF WASTE RECIPE | TURAI KE CHILKE KI CHUTNEY | SHIRALYACHYA SAALACHI CHUTNEY BY DISHA LAHORI The nutritive peels of the humble Ridge gourd or soft gourd can be used to make a quick, lip smacking spicy chutney Thecha or kharda is an authentic maharashtrian recipe of dry
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ANDHRA STYLE BHINDI CHUTNEY BY KUSUM UMASHANKAR INGREDIENTS METHOD Wash and wipe the ladies finger. Chop into 1 inch size. Heat oil in a thick bottomed pan on low flame , fry chana dal. Now add coriander seeds and fry till golden . Lastly add red chillis and give a mix . Remove and keep
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SOUTHINDIAN KARA CHUTNEY FOR IDLI AND DOSA INGREDIENTS NOTE – Adjust red chilli as per taste METHOD Heat oil and fry the dals.Dont burn it . Add red chilli and give a quick mix. Add garlic + onion and fry till transparent. Add chopped tomato + salt and mix well. Now add tamarind + red
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STREET STYLE COCONUT CHUTNEY FOR IDLI AND DOSA INGREDIENTS METHOD Firstly grind all ingredients except coconut without water to a fine powder . Now add coconut and grind to a smooth paste , don’t grind the coconut to smooth .Check the picture , you can see bits of coconut . Add water and grind .
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SIMPLE SOUTHINDIAN STYLE WHITE COCONUT CHUTNEY FOR IDLI AND DOSA INGREDIENTS METHOD Scrap the white fleshy part of coconut without brown part for better taste. Take coconut, green chillies, fried gram dal and required salt in a mixie jar and grind . Add milk and grind it smooth . It should be smooth but you
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MADURAI STYLE THIN COCONUT CHUTNEY / MADURAI SPECIAL THANNI CHUTNEY RECIPE Thanni means water in tamil. This thanni chutney is very popular in Madurai district in Tamilnadu. This thanni chutney is very watery in consistency and it is spicy. Thanni Chutney is watery in consistency but very flavorful because of the shallots and spicy . It
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WOOD APPLE CHUTNEY / BEL KI CHUTNEY BY SHWETA GALINDE Wood Apple fruit is a round hard shell fruit and core of fruit has tangy reddish/ brown pulp .Wood Apple is also known as , bael fal / kodbel Kavath/kabeet, kaitha, bel kaitha. The hard, rough exterior is covered in sticky brown pulp and small
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DAHI CHUTNEY FOR SABUDANA VADA / PEANUT CURD CHUTNEY | FARAL CHUTNEY | FARALI CHUTNEY FOR SABUDANA VADA | HEALTHY SHINGDANA CHUTNEY BY SHWETA GALINDE It is a quick and easy farali chutney eaten during fasting days . This chutney compliments really well with farali food like sabudana vada or any other snacks INGREDIENTS TO TEMPER [
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BETEL LEAVES CHUTNEY / PAAN KI CHUTNEY /VETALAI CHUTNEY BENEFITS OF BETEL LEAVES – https://www.netmeds.com/health-library/post/amazing-benefits-of-betel-leaves-nobody-told-you Betel leaves come with several curative health benefits as they are loaded with vitamins like Vitamin C, thiamine, niacin, riboflavin, carotene and a great source of calcium. Betel leaves have amazing antiseptic properties as they are rich in polyphenols especially chavicol
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TOMATO MINT CHUTNEY FOR SOUTHINDIAN BREAKFAST INGREDIENTS METHOD Heat 1 tsp oil in a pan, add the urad dal and fry till golden . Add the red chilli and give a mix. Immediately add the chopped onions + garlic and fry till translucent. Add tomatoes + salt and fry till it becomes soft. Add mint
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HAMPI KARNATAKA RESTAURANT STYLE PEANUT CHUTNEY RECIPE INGREDIENTS METHOD Take all ingredients one by one and grind . Now add required water and grind. Grind thick and slightly coarse in texture. Transfer to a serving bowl and temper it Serve with any south Indian breakfast items . VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney FOR MORE RECIPES
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VIDYARTHI BHAVAN BANGALORE COCONUT CHUTNEY RECIPE VIDYARTHI BHAVAN – A heritage South Indian veg restaurant, started in 1943 as a small students’ eatery It is one of the legendary restaurants and is well known for their own style of Dosas. The Masala Dosa offered is just so unique that you will definitely come back for
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RESTAURANT STYLE GREEN COCONUT CHUTNEY INGREDIENTS METHOD Wash the coriander and mint leaves .Let there be some water. Heat a small pan with few drops of oil. Add the coriander leaves + mint leaves with few drops of water. Stir fry on medium flame until the leaves shrink . Grind coconut + green chilli +
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BASIL LEAVES GREEN CHUTNEY INGREDIENTS 1 cup of coriander leaves 1 cup of basil leaves . 1 small onion 3 or more chillies as per taste . Tiny piece of ginger Garlic -1 Sugar – ½ tsp Roasted jeera pwdr – ¼ tsp [ optional ] Salt as per taste . 1 tbsp lemon juice.
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PIRANDAI CHUTNEY / ADAMANT CREEPER THUVAIYAL RECIPE Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil’s Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences. It can be easily grown at home. Pirandai has many medicinal benefits. It is used for medicinal purposes
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CHETTINAD TOMATO CHUTNEY Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region in sivagangai district of Tamil Nadu state in South India, India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with
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TAMIL NADU STYLE COCONUT CHUTNEY INGREDIENTS Freshly grated coconut – 1 cup Green chilli – 4 or 5 [ don’t reduce ] Tamarind – a small piece [ must ] Water – 1 cup Salt to taste Oil – 1 tbsp Shallots finely chopped – 8 [ or 1 small sized onion ] Mustard seeds
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PUDHINA CHUTNEY FOR SOUTHINDIAN BREAKFAST /MINT LEAVES CHUTNEY INGREDIENTS Fresh mint leaves – 2 cup Fresh coriander leaves – ½ cup Curry leaves – 1 sprig Onion – 1 Garlic cloves – 4 or 5 Ginger – small piece Green chilli – 3 or 4 or as per taste Urad dal – 2 tsp Cumin
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CHUTNEY FOR IDLI AND DOSA WITHOUT COCONUT INGREDIENTS Onion – 1 medium Green chilli – 3 or 4 or as per taste Oil – 2 tsp + 2 tsp Daria dal /chutney dal / futana dal – 4 or tbsp Black pepper – 8 nos Mustard seeds – ½ tsp Curry leaves – few METHOD
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PEANUT SAMA RICE CURD CHUTNEY | GROUNDNUT CURD CHUTNEY | PEANUT CURD CHUTNEY FOR VRAT | FARALI CHUTNEY BY DISHA LAHORI Peanut curd chutney | Farali chutney is an easy, quick and the best side dish that we can serve with any fasting snacks like sabudana vada, thalipeeth, farali pattice, etc. It is very easy
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RASBHARI CHUTNEY / CAPE GOOSEBERRY PICKLE BY DISHA LAHORI A tangy delicious dip of cape gooseberry Incorporating them in your diet can give you these health benefits. Store house of Vitamin C and antioxidantsCape gooseberries have abundant Vitamin C much more than lemons! Not only is Vitamin C good for your skin, but it also helps in
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BLACK SESAME SEEDS CHUTNEY | KARUPPU ELLU THUVAIYAL / THOGAYAL | கருப்பு எள்ளு துவையல் Ellu Chutney also known as the Sesame Seeds Chutney Recipe is one of the popular accompaniment recipes from South India. It is usually made using black sesame. Sesame with its nutty taste and flavour gives a unique taste to this til
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GARLIC ONION / SHALLOTS CHUTNEY INGREDIENTS [ IF YOU DONT HAVE SHALLOTS USE 1 BIG ONION ] INGREDIENTS Peeled garlic – 20 Peeled shallots – 20 Red chilli – 3 or 4 or as per taste Oil – 1 ½ tsp Urad dal – 1 tsp Tamarind – a tiny piece Jaggery – a tiny
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APPLE ORANGE CHUTNEY BY DISHA LAHORI Chutney is a gluten-free, spicy or savory condiment originating in India. Chutney is made from fruits, vegetables, and/or herbs with vinegar , sugar, and spices. Chutney is an integral part of indian cuisine It is served with everything from rice to bread items . Apple chutney is quite an easy
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INSTANT AMCHUR JAGGERY CHUTNEY FOR CHAAT Khatti meethi teekhi chutney for chatpata Indian snacks like kachoris / samosas / bhajiyas /chaat items etc INGREDIENTS METHOD Take all ingredients [ except jeera pwdr ] in a pan and mix well . See that there are no lumps Keep on medium flame . Stir and cook till
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KARNATAKA STYLE RED COCONUT CHUTNEY This chutney is very famous in restaurants, small hotels or even in roadside food carts in Karnataka. INGREDIENTS Grated coconut – 1 cup Fried gram dal – 3 or 4 tbsp Red chill – 3 or 4 or as per taste Tamarind – Small piece Garlic cloves – 3 Salt – as
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BANGALORE HOTEL STYLE COCONUT CHUTNEY This chutney is very famous in restaurants, small hotels or even in roadside food carts, especially in Karnataka. INGREDIENTS Grated coconut – 1 cup Fried gram dal / Hurikadale / Pottukadalai – ½ cup Green chilli – 4 or as per taste Tamarind – Small piece Garlic cloves – 3 Curry leaves
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AMBAT CHUKKA CHUTNEY / CHUKKA KEERAI CHUTNEY / GREEN SORREL CHUTNEY / KHATTA BHAJI CHUTNEY Green Sorrel or Ambat Chukka is a perennial herb that is used all around the world and is cultivated for a wide variety of uses. It is used in Smoothie as one of the major green ingredients. Chukka leaves are medium to
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CURRY LEAVES ONION TOMATO CHUTNEY Kadi patta or curry leaves are not only popular spices but they are packed with several health benefits too. Ensure you take curry leaves in various forms for good health. Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply
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CURRY LEAVES COCONUT CHUTNEY RECIPE / KADIPATTA NARIYAL CHUTNEY Coconut curry leaves chutney is an aromatic and flavourful condiment that tastes great with southindian breakfast items . As the name suggests, the main ingredients of this lip smacking chutney are fresh coconut and curry leaves. Kadi patta or curry leaves are not only popular spices but they are
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MAHARASHTRIAN ONION PEANUT CHUTNEY BY NIMU Spicy Maharashtrian Chutney is an easy and incredibly flavorful condiment. It has a very sharp tart and tangy taste with overpowering garlic flavor. This chutney is special in Maharashtra regions. This chutney goes well with almost every snack item also with vada pav . The main ingredient for this
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SPICY RAW GARLIC CHUTNEY FOR IDLI AND DOSA /KARA POONDU CHUTNEY / QUICK GARLIC CHUTNEY / NO COOK GARLIC CHUTNEY RECIPE COURTESY SUMITHRA H MENON INGREDIENTS Garlic – 25 small pearls Sambar pwdr – 11/2 or 2 tsp Red Chilli powder – 1 tsp [ use kashmiri red chilli powder for colour ] Hot Oil
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KATHIYAWADI GARLIC CHUTNEY / गुजराती लहसुन की चटनी / GARLIC CHUTNEY /NO COOK GARLIC CHUTNEY / GUJARATI LASAN NI CHUTNEY BY DISHA LAHORI Gujarati Lasan ni Chutney is something that’s often made fresh every day. This is simple Kathiyawadi village recipe from the heart of Gujarat. Kathiyawad is a peninsula off the western coast of
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CLUSTER BEANS CHUTNEY / GAVAR CHA THECHA Thecha or kharda is an authentic Maharashtrian recipe made from green chilly or red chilly garlic chutney. It is served with jawari (sorghum) or bajra bhakri (roti). Here in the same recipe of thecha we are going to try with gavar /guar /cluster beans . Cluster beans come in
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CUCUMBER CHUTNEY FOR RICE AND ROTIS KUSUM UMASHANKAR This is a healthy and flavorful chutney from the region of Mangalore, Karnataka. This cucumber/southekkai chutney is tasty mixed with rice, with chapathi or dosa. A cooling cucumber relish made with a paste of black mustard seeds and white sesame seeds. Finely chopped cucumbers and the ground
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DRY GREEN CHUTNEY POWDER FOR SUKHA BHEL BY SHWETA GALINDE The key item in dry bhel is the sukha chutney recipe. It is kind of a dry chutney, which can be made and stored in the refrigerator for a few days. This chutney gives the bhelpuri it’s distinct taste. INGREDIENTS ¼ cup roasted chana with skin2 tsp
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PAPAYA SAMBHARO / RAW PAPAPYA CHUTNEY BY DISHA LAHORI Health Benefits Of Raw Papaya Aids Digestion. Raw papaya can help you cleanse your body and improve digestion. … A Powerhouse Of Vitamins, Minerals. Ms. … Help In Cell Repair. Ms. … Prevents Constipation. Raw papaya is loaded with fibre which prevents constipation. … Soothes Inflammation Or Infection. Papaya chutney
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GREEN GARLIC CILANTRO CHUTNEY / HARE LEHSUN KI CHUTNEY It is a basic green chutney .Fresh garlic imparts amazing flavour and freshness to this chutney. This chutney can be served with appetizers as dips , sandwiches wraps etc Green garlic contains the same nutrients as full-grown garlic, such as allicin (a sulfur compound and natural antibiotic), manganese (a
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Kerala style coconut chutney recipe for Idli, Dosa, Vada Coconut chutney is a Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies and coriander. It is served with dosa, idli and vada. Fresh coconut, ginger, shallots, green
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ANDHRA STYLE TOMATO PEANUT CHUTNEY FOR IDLI AND DOSA Peanut Tomato Chutney is a popular chutney recipe from Andhra Pradesh, India. It serves as a great side for South Indian breakfast items like Idli /Dosa/ idiyappam etc . It is a simple and tasty chutney which is made with roasted peanuts, dry red chillies and
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ROSELLA FLOWERS CHUTNEY | AMBADI KE PHOOLO KI CHUTNEY | AMAARI KE PHOOLO KI CHUTNEY | KUDRUM KE PHOOLO KI CHUTNEY / GONGURA KE PHOOL KI CHUTNEY. BY DISHA LAHORI Rosella is often referred to as “wild hibiscus” in other countries and often used to make cordial, tea or jam. pickle, achar, Roselle flowers are commonly
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HOW TO MAKE ROASTED CHANA DAL CHUTNEY FOR SOUTHINDIAN BREAKFAST INGREDIENTS • Roasted gram dal – 1/2 cup • Red chilli – 3 to 4 • Garlic – 3 • Tamarind – a small piece • Salt & water – as needed • Oil – 2 tsp • Mustard seeds – 1/2
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CORIANDER CHUTNEY FOR IDLI / DOSA Coconut coriander chutney recipe – the best accompaniment for south Indian dishes like idli vada, dosa, uttapam, vadas.. Adding coriander leaves along with fresh coconut, green chillies and lemon juice makes this chutney more tasty . INGREDIENTS Fresh coconut – 1 cup roasted chana dal /daria / fried gram –
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PIRANDAI CHUTNEY / HADJOD CHUTNEY / ADAMANT CREEPER CHUTNEY Pirandai (Cissus quadrangularis) is known as Veldt Grape, Devil’s Backbone and Adamant Creeper in English. It is known as Hadjod in Hindi. It is a creeper and grows wild on fences. It can be easily grown at home. Pirandai has many medicinal benefits. It is used for
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CHUTNEY FOR IDLI AND DOSA WITHOUT COCONUT / FRIED GRAM DAL CHUTNEY / FUTANA CHUTNEY INGREDIENTS Fried gram dal / fuatana / chutney dal / daria dal – ½ cup Garlic – 3 Green chilli – 4 or 5 Salt to taste Water – 1 or 11/4 cup Oil – 2 tsp Mustard seeds –
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INSTANT AMCHUR CHUTNEY BY SONU SHOREE Khatti meethi teekhi chutney for chatpata Indian snacks like kachoris / samosas / bhajiyas /chaat items etc INGREDIENTS Amchur pwdr – 1 tbsp RECIPE – Homemade amchoor powder Chaat masala pwdr – ½ tsp Sugar / jaggery pwdr – ¼ cup Water – 5 or 6 tbsp Black salt
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PEANUT CHUTNEY FOR IDLI AND DOSA / PEANUT CHUTNEY WITHOUT COCONUT Peanuts are as popular as they are healthy. They’re an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds. They can be useful as a part of a weight loss diet and may reduce your risk of both heart disease and gallstones .
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