This is a summer special chutney. A perfect blend of sweet and tangy onion, kairi and jaggery. Good for summers. I am sure you all will love this simple chutney. It can be served with anything. #chutney theme# rasoi ka swaad#

A very versatile Chutney or dip to go with snacks and salads

This mango chutney is served as wedding receptions, ceremonies, pujas and almost in every summer occasions. The sweet and tangy taste will win your heart once you taste it for sure!

After making phalse ka sharbat and popsicles I wanted to try this chutney that my mom used to make.This chutney is has a sweet and tangy taste which is ideal for the Indian palette. It can be served with Paranthas or as a side with any dish.

#cookclickThis easy to make chutney is full of flavors and can be used as a dip for samosas, kachoris, Dahi vada, or making bhel puri or in CHOLE Tikki.

#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.

 #ga4 #week7 #BREAKFAST #TomatoThis chutney prepared with green chili and tomato is a delightful fusion of flavors. The best part of this chutney is it can be served with both rice and dosa, idli. I love to use tomatoes as many as possible. Given a chance, I wish to have them raw also. It is special treat to satisfy your spiciness cravings I 'm damn sure that you will extra Dosa/Idly when you prepare this chutney.

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025

#cookclick#favourite

A middle - Eastern chutney Dip with an Indian twist.. taste awesome :ohyeaah you are gonna lick your finger.. for sure :evilgrin

#referbysairaabdullahBhat hi yummy and tempting. Easy to make serve with 2 different chutney . Chatpata and jhatpat.

Instantly it can be cooked#mysterybox3