|Khatti Meethi Hari Chutney Recipe|

Khatti Meethi Hari Chutney Recipe- Khatti Meethi Hari Chutney made by fresh green coriander leaves and green chillies seasoned with spices and sweetened with gur (jagery) or shakkar is a perfect side recipe for any snacks, starters or meal.

Chutneys are the heart of Indian food and Dhaniya chutney is the one recipe that can be transformed into variety of different ways. It can be made teekhi, dahi-dhaniya chutney or khatti meethi dhaniya chutney. Every kind of this chutney is just delicious to go with either pakoras or any other snacks.

 

Ingredients:

Fresh green coriander leaves-1 bunch

Onion-2 medium pc

Green chilly-5 to 6 pc

Amchur-1 table spoon

Ginger-1 inch stem

Garlic-5 to 6 pc

Cumin seeds-1 tea spoon

Gur /Shakkar/ Sugar-2 table spoon

Water-4 to 5 table spoon

Salt-to taste

Method:

1. Clean the coriander leaves nicely to remove all the unwanted leaves and stem. Wash in running water to remove all the dust.
2. Peel, wash and cut onion into rough cubes of around 1 inch. Cut the chilies from top to remove stem part. Peel off the ginger and garlic and roughly cut ginger into pieces.
   
3. Dry roast cumin seeds on a hot flat pan and keep a side.
4. Take a grinder and add all the ingredients into it except shakkar/ gur/ sugar and water. Grind the ingredients to form a thick paste.
5. Once all ingredients are mashed into thick paste, add water and shakkar just to make its consistency liquid.
6. Again grind it for 30 seconds to make fine smooth running paste.
7. Final recipe for khatti meethi hari chutney is ready to be part of snacks or meal.

|Momos Chutney Recipe|

Momos Chutney Recipe- Momos can be made in number of different ways like veg momos, cheese momos, noodle momos, tawa momo, fried momos, etc. But with any of its variant, chutney remains same. Momos chutney is made very spicy and gives the actual flavor to the steamed recipe of momos.

Even in the chilly momo recipe, the basic sauce used is this momos chutney that gives the aroma and taste to all the vegetables and momos.

Here dry chillies are soaked and grinded with other ingredients to give hot and spicy flavor to the momo dish.

 

Ingredients:

Dry red chilly-4 to 5 pc

Tomato-1 small pc

Ginger-1 inch stem

Garlic-2 to 3 pc

Red chilly powder-1 tea spoon

Lemon-1/2 pc

Salt-to taste

Vegetable oil-1 table spoon

Water-2 table spoon

 

Method:

 

1. Soak dry red chilly in water for 3 to 4 hours. (For instant use, you can soak them in hot water for half an hour.)
2. Take soaked chilly and grind it for about 3 to 4 cycles to make paste out of it. Add ginger pieces, garlic and grind again.
3. Add tomato to the grinder. Grind grind and grind to make a nice paste.
4. Add water, salt, chilly powder and mix well.
5. Heat oil in a pan and add the ready paste. Cook for about a minute while continuously stirring at medium flame.
6. Momo chutney is ready to combine with hot and spicy momos.

| Dahi Dhaniya Chutney Recipe |

Dahi Dhaniya Chutney Recipe- If you are looking for simplest chutney recipe, then your search is complete here. Chutney made by fresh green coriander leaves and dahi (curd) seasoned with salt and pepper is a perfect side recipe for any snacks, starters or meal. Dahi dhaniya chutney is an appetizer too and is the easiest and quickest out of all other chutney recipes.

Chutneys are the heart and soul of every Indian food. Using little tricks, we can transform Dhaniya chutney into variety of different ways. It can be made teekhi dhaniya chutney or khatti meethi dhaniya chutney. Every kind of this chutney is just delicious to go with either pakoras or any other snacks.

 

Ingredients:

Fresh green coriander leaves-1 bunch

Green chilly-2 pc

Lemon-1/2 pc

Curd-2-3 spoons

Water-1/4 glass

Black pepper- 5 to 6 pc

Salt-to taste

Method:

1. Clean the coriander leaves nicely to remove all the unwanted leaves and stem. Wash in running water to remove all the dust.
2. Dry roast pepper seeds on a hot flat pan and grind roughly using a rolling pin.
3. Squeeze lemon in a small bowl to extract its juice.
4. Take a grinder and add coriander leaves, green chilies, salt, crushed pepper and water. Grind the ingredients to blend all the ingredients to form paste.
5. Once all ingredients are grinded into thick paste, add curd and give a cycle of grinder to make fine smooth running paste. Don’t over grind as butter can be separated from curd.
6. Finally add a spoon of squeeze lemon juice into chutney and Dahi Dhaniya chutney is ready to be part of your snacks or meal.

|Tamarind Chutney, Saunth Chutney Recipe|

Tamarind Chutney, Saunth Chutney Recipe-Tamarind/ Imli Chutney is a sweet and sour combination of tamarind (imli) and jagerry(gur/shakar/sugar). It is like a heart of every Indian snack or street food. Imli Chutney actually gives a flavor to any dish, any meal taken at any time. It can be made in variety of ways but here I have made the one that can be stored also.

This chutney is also known as Saunth or sonth chutney because it uses dry ginger powder(Saunth) which is easily available in market. You may skip it and prepare tamarind chutney with other spices.

This tamarind chutney can be used with Dahi vada recipe, Gujia Chaat recipe, Aloo tikki, potato cutlets and Dalia tikki as accompaniment. This chutney is sweet and sour in taste.

 

Ingredients:

Tamarind (Imli) pulp-1 sachet (100 gm) (Also you can use imlee stems available in market)

Gur/ Shakkar/ Sugar-200 gm

Kishmish (raisins)-10-12 pc

Chhuara (dry dates)-2 pc

Magaz-1 tea spoon

Water- 1 1/2 cup

Salt-1 table spoon

Red chilly powder- 1 tea spoon

Garam masala-1 tea spoon

Cumin seeds-1 table spoon

 

Method:

1. Soak the tamarind stems in hot water for 15 minutes and take out its pulp or you can use ready to use pulp.
2. Dry roast cumin seeds on a hot flat pan and grind it to powder using a rolling pin.
3. Chop the dry dates (Chhuara) and keep a side.
4. Heat a pan, add water, tamarind pulp and let it boil at high flame.
5. After a boil, turn the flame at low and add salt, red chilly powder, roasted cumin powder, garam masala, gur/ shakkar/ sugar.
6. Now cook, cook and cook the mixture at low flame for about 15 minutes.
7. Add the raisins, magaz and chopped dry dates to the chutney and cook for another 1 minute.
8. Close the flame and let the ready chutney cool up to the room temperature.
9. Tamarind Chutney, Saunth Chutney Recipe is ready to be serve or stored in a bottle or jar.