3 most delicious chutney for your snacks and meal.
A chutney is a gravy or sauce in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as tomato, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. Know how to make 3 varieties of:
For Making Green Mint Coriander Chutney
- 1 cup chopped mint leaves
- ½ cup chopped coriander leaves
- 1 green chili chopped
- 1 to 2 teaspoon lemon juice
- salt as required
For Making Sweet Tamarind Dates Chutney
- Take ½ cup tamarind deseeded
- ½ cup deseeded dates
- Add ½ cup jaggery/sugar
- ½ teaspoon dry ginger powder/ground ginger
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder – optional
- 2 cups water or add as required
- salt or black salt, add as required
For Making Spicy Chilli Garlic Chutney
- 18 to 20 garlic cloves
- 2 teaspoons Kashmiri red chili powder
- Salt or add as required
- 2 to 3 tablespoons water or as required for blending or grinding
Methods for chutney:
Making the green mint coriander chutney
- Ground all the ingredients with very little water to a creamy and fine texture. It should not be a watery texture.
- Placed aside or refrigerated in a small tin or jar. An air-tight container will be good.
Making the sweet tamarind dates chutney
- Boil the tamarind and dates in water.
- When they become soft, combine the jaggery/sugar and the spice powders and salt.
- Boil further till the jaggery/sugar melts down.
- Turn off the flame and let the mixture cool.
- Blend the mix to a fine and smooth paste without adding too much water. Seive the chutney through a strainer. Add more salt if required.
- If it becomes too thick, add some water to liquidize it.
Making spicy chili garlic chutney
- Peel the garlic cloves and wash them in water. Add them together with the Kashmiri red chili powder, salt, and water to a grinder.
- Blend to a smooth and fine texture without any tiny lumps.
- Pour the red chutney into a small bowl and set it aside.