Angoor ki chutney or grapes chutney is delicious sweet sour chutney. It is a great accompaniment to meals. Not only it is tasty but angoor ki chutney is also nutritious.
Recipe of angoor ki chutney
2 cups grapes (angoor)
1/2 tsp black salt
1 tsp grinded black pepper
100 gms grinded sugar
1. Wash angoor thoroughly. Make puree of angoor in a blender.
2. Add sugar, salt and black pepper and grind again in a blender.
3. Take out angoor ki chutney in a bowl and serve with meals. It stays fresh for 4-5 days in a fridge.
khatti meethi chutney
Earlier I blogged about imli ki khatti meethi chutney but it takes some time. However this recipe of meethi chutney is really fast to make and you generally have these ingredients in your spice box or spice rack. When you are in a hurry, this recipe comes in handy.
Recipe of instant (quick) meethi chutney
1 tbsp amchoor (dried mango powder)
1/4 tsp salt
1/4 cup water
1/2 tsp roasted cumin seeds (bhuna jeera)
1/4 tsp red chilli powder
2 tbsp sugar
1. Heat a small heavy bottomed pan and mix all the ingredients in it.
2. Cook on a low heat till everything dissolves. Cook till you get the right chutney consistency. Turn off the heat and let the chutney cool. Serve khatti meethi chutney with snacks like samosa, pakora etc.
dahi pudina chutney
I first ate dahi pudina chutney at a restaurant. It was unique in taste and ever since I wanted to try this at home. It turned out good and had the same taste, in fact better!
Recipe of dahi pudina chutney
1/2 cup hara dhaniya (coriander leaves/cilantro)
1/2 cup pudina (mint leaves)
1 small onion
2 green chillies
1 cup curd (dahi/yogurt)
Salt to taste
A pinch of black salt (kala namak)
1/4 tsp roasted cumin powder (bhuna jeera powder)
1. Hang dahi in a muslin cloth for 15 minutes or put dahi in a strainer with a bowl below. This way you get thick curd.
2. Grind together dhaniya, pudina, onion, green chillies with little water to a paste.
3. Beat dahi till lump free and smooth.
4. Add pudina paste, black salt, cumin powder and salt to hung curd. Mix well to get dahi pudina chutney. Enjoy with your meals.
This dahi poodina chutney can also be called curd chutney.
Tamarind chutney
Imli ki chutney or tamarind chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. Imli ki chutney is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.
Recipe of tamarind chutney or imli ki chatni
1/2 cup tamarind (imli)
1/2 tsp cumin powder
1/4 red chilli powder
1/4 tsp kala namak (black salt)
1/2 cup jaggery (gur)
1/4 tsp garam masala
1. Soak imli in 2 cups of hot water for 20-25 minutes. Mash imli and strain through a seive. Remove seeds, fiber and husk. Again pour some hot water on the remaining imli and extract all the juice by mashing well and straining.
2. Boil this juice in a pan and add all the spices, salt and gur. Bring to a boil, then simmer on a low heat till chutney thickens and you get the desired sauce like consistency.
Hari chutney
Coriander or cilantro chutney is a type of Indian dip which tastes great with Indian snacks like samosa, pakoras etc. Hari chutney or dhania pudina chutney is also a great accompaniment to meals. This nice lush green chutney adds fun to otherwise dull meal.
Recipe of (green) hari chutney
1 cup fresh green coriander (dhania/ cilantro)
1/2 cup mint leaves (pudina)
1 small onion
1 small tomato
2 green chillies
1/2 tsp salt or to taste
Juice of 1/2 a lemon
1. Pick pudina (mint) leaves, discard the stems and wash. Chop off the ‘only stems’ part of green coriander and wash. Chop rest of the leaves along with the stems.
2. Grind all the ingredients in a blender with just enough water to get the right consistency.
Add ‘just enough’ water and no more otherwise your chutney will be too watery.
Green chutney
