#mysterybox3 /post -1 /date: 26.6.19This is a typical Bengali style sweet chutney and served mostly at the end of lunch or dinner with fried papad. Adding dates and aam papad enhances the taste of this delicious chutney.

This requested recipe of thick sauce is usually served with variety of dishes such as Indian curry, naan and paratha breads, samosa, and rice.I made this for some guests to serve it with cheese and crackers.Sterilize a jar in boiling water. Fill the jar while the chutney is still hot and close the lid. Turn the jar upside down and keep it in a cool place. This creates vacuum state, and it can be preserved for few months.A slightly sweeter taste is recommended, so add some sugar. Honey could be fine too. Recipe by Plabar

Party time! This one is fun. I use President Brie cheese from Wisconsin, cut into 3/4” strips, wrapped in puff pastry dough, ends pinched to keep molten cheese from running out. Bakes with no leaks! Serve with mango chutney, see recipe in here.

This spicy n tangy red tomato chutney is one most favourite chutney of my hubby so I always kept ready in fridge..Mostly onion tomato chutney goes well with vada, dosa n idli..But in my house this served with paratha as well...😄

#nonindian#goldenapron#post 21Sel roti is one of the most unique and sweet Nepalese dish mainly served in the occasion of bhai tika festival. It's a sweet rice bread.a texture of golden brown it's fast and easy to make and taste good as well. Well the alu chutney is made qith black sesame seeds but can made with white too.taste tangy and sweet and very simple to make.

Usually people have Idli with Sambhar but as I don't like sambhar much, I added some different dips to have with my Idlis in the Lunch #agfoodseries

Tomato chutney is the famous & common item for Indians .They are eating this chutney with Roti or Chapatti . It can make fast & require less effort to make so it is common food in every home. Tomato Biryani gives different taste to the rice so we prefare it to eat without any subji.

A very healthy yet quick recipe for breakfast and tea time.

The peanut chutney is an extraordinary side dish for idli , Dosa varieties. Some people can eat this chutney for snack items like pakoda, Vada, etc. The taste was little spicy and sweet..

I love British pickles (which are essential for cheese sandwiches)! It's not sold here, so I tried to make my homemade version. I think the result is pretty close to the original.Some sugar is in this chutney, so simmer over low heat while checking occasionally. Be careful not to let it burn. Make sure to sterilize the jars. For 4 jars and extra. Recipe by Brandy

#GA4 #Week12 #PeanutPeanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney.The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner.Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

#goldenapron#starGuava is tropical fruit and it is amazingly rich in antioxidants, vitamin - e, potassium & fiber & the remarkable nutrient content offers many health benefits.We consume guava directly as a fruit or in juice, curries , chutney & dip. Here is tangy dip/ chutney of Guava.