Tamarind dates chutney

Tamarind chutney is best serve with samosas, some salad, Chaat, pakoras and etc.

Today I have prepared Dosa and Spicy Onion Chutney for breakfast.Simple, tasty and quick Recipe for breakfast.#GA4#chutney

It's a old family recipe. You can serve this Chutney with rice, paratha, idil and dosa.

This south Indian chutney is delicious and easy, quick to prepare.a vegan peanut chutney is protein packed boost the nutrition of your everyday use of peanut, in different recipe. you can serve peanut chutney with 'pakoras', Dosa, vada, idli and paratha,Enjoy. Cuisine: indian ( south India), course: side dish, snack. Diet : vegan, vegetarian. Nutrients value: vitamin A, E, folate, calcium, zinc, iron.

This is best chutney you will be making. Very easy and can be enjoyed with dhokla, ondhawo, bruschetta, all kind of bhajias, patra etc

#goldenapron3#post1#week4Bengali style grapes chutney

Kadhambam means mixed in tamil. This chutney got lots of mixed ingredients. Its goes very well with idli or dosa. You can use this for dip as well. Adjust the spicy level according to your taste buds.

Indian chutney recipes are known for its flavour, there are many chutneys found in india.coconut & mint chutney is one such popular variant from south Indian cuisine, which is shared with' idli & dosa'.

Street Shop Coconut runny chutney(Rottukadai Thengai Thanni Chutney) is a simple yet flavorful coconut,water-based chutney commonly found in roadside eateries (known as Rottukadai) in Tamil Nadu, India. This chutney is unique because of its thin consistency, making it different from the regular thick coconut chutneys. It is usually served with hot idlis, dosas, or even paniyarams.

You can sprinkle in your sandwich and can store in a fridge for few weeks.

If you have a cherry/mirabelle plum tree or have access to one and aren't sure what to do with the fruit, here's one delicious solution. My tangy, spicy and sweet chutney. Eat with curries, sandwiches/wraps or with your cheese board! It's very versatile. I even use it as a yummy dip, perfect with my 'breaded curried coconut chicken gougons' (find the recipe on here by searching).Note: I actually foraged these Mirabelle plums from local trees on public land. Look out for them where you live, maybe you have some by you you've never noticed before!#chutney #cherryplums #plum #indianfood #spicy #cardamon #wholecloves #spices #fenugreek #sweet #tart #curry #autumn #seasonal #mirabelle #onion #cumin #coriander #peppercorns #chilli #nigella #garlic #cidervinegar #autumn #summerjar

This sweet and tangy fig chutney recipe is a perfect condiment to serve with cheese and crackers or alongside roasted meats.#GoldenApron23 #Week_6 #fig #figChutney #vegetarian #chutney #date #dateAndFigChutney

I experiment using banana peel in this mango chutney and it came out really nice!! I use slow cook technique as this is a challenge set up from Cookpad UK this week. It’s so effortless but the result turn out very effectively delicious!! Great slow cooking technique as you just throw everything in the slow cooker and it do the job for you. I use banana peel inside the skin and it thicken up the chutney nicely as well.Give it a go !! I made it a big batch and store in the jars. It will last until boxing day or perfect for edible Christmas gift 🎁#CookEveryPart#slowcook#mangochutney

This is a very concentrated and firey chilli chutney that I make then keep in the fridge for various cooking uses. It is to be used quite sparingly, a little goes a long way. Perfect for use in curries, stir fries, burgers, on flatbreads and just to add sweetness and heat when required!#chilli #chillies #greenchilli #redchilli #chillichutney #chutney #hot #spicy #condiment #eatthaivisitthai

#mycookbookCoriander-mint chutney is an easy-to-make green herb chutney that can be used as a healthy dipping sauce for many of your favourite Indian snacks, as well as being a zingy, fresh sauce for vegetables, cheese dishes, grains and salads.

This is a spicy chutney that goes well with chappati, Khichdi and Bajri Ka Rotla. It is an authentic Kathiyawadi chutney.

Rottukadai Thakkali Thanni Chutney is a famous thin tomato chutney popular in Tamil Nadu, especially in roadside eateries (known as Rottukadai or small food stalls). This chutney is watery (thanni means "water" in Tamil) and is typically served with idli, dosa, or kal dosa. It's known for its simple ingredients, bold flavors, and slightly runny consistency, making it perfect for soaking up soft idlis.

🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔🌶️🍚🥔I used Poppyz superb recipe for dosa batter...https://cookpad.wasmer.app/uk/recipes/14751860-dosa-tosai-indian-rice-crepe?invite_token=XYoxFUDJnjnhvP9grEDQ6dud&shared_at=1617882613Which I first soaked for 24 hours in a large mixing bowl, then whizzed with a stick blender, added salt and fermented for a further 24 hours. I used half the batter, and froze the other half in yogurt pots. For the rest of the recipe, I looked to two of my favourites... Cyrus Todiwala's Mysore Bhaji recipe (from Simple Vegetarian), alongside Nitisha Patel's Hariyali Chutney (from The Delicious Book of Dahl). These three recipes combine in a heavenly way.I recommend you try them together, for a spicy, crispy, filling street-food-at-home experience.#vegetarian#streetfood

A green chutney can serve with 'chaats', pakoras, etc.

#rainbowweek1#orange

Had a chutney like this at Christmas and loved it so decided to make it myself 😊

Goes well with most meals but more better with savory snacks .is healthy and lovely vibrant refreshing Greene!!if you can get it smoother it's even better but this time can say... it's just a ..well textured chutney!

Often shop bought tacos are made from fortified flours, nasty oils, raising agents, preservatives, stabilisers and all sorts of stuff one can’t even pronounce. I’m trying a new recipe today, instead of using corn/wheat flour, I’m making tacos from cottage cheese and egg whites and woken them up with a spicy homemade chutney.Chutney originates from India and is traditionally made by grinding vege, fruit, spices and salt. The Mughal era introduced a variety of culinary influences to India, including many chutneys made with exotic ingredients like saffron, rose petals, and dried fruits. The East India Company brought chutneys and pickles to Europe in the late 1600s.This chutney is made from beef tomatoes and red onion spiced with tamarind, chillies growing on my window ledge and a selection of seeds – nigella (kalonji), yellow mustard and fennel.The seeds although used extensively in Asian cuisine are native to the Med and were used back in the day to treat digestive issues, rashes and bites. Prophet Muhammad is said to have believed that nigella was the cure for all ailments except death. The yellow mustard seed is mentioned in the Bible and symbolised faith and growth and Hippocrates used mustard poultices to relieve muscle pain. During the Middle Ages fennel was hung over doorways on Midsummer’s Eve to drive away evil spirits.I’ve smothered the tacos with chutney and topped with roast chicken, lettuce, avo and spring onions but add whatever you fancy. #GlobalApron

This beautiful fresh and vibrant green chutney is a delicious condiment, a staple in many Indian households and people like to make it to their own tastes. You can enjoy it in a number of ways, from with spiced chicken kebabs to sandwiches or even on top of eggs for brunch. It's very versatile. Here's how I make it, I like it to have a slightly thick and textured consistency so it spreads well over toast or bread.#indianfood #greenchutney #chutney #chillies #coriander #mint #fresh #peanutbutter #ginger #garlic #blender #4stepsmax

Best chutney for Indian tiffins

This is my Apple Chutney, it is made with chilli as it's my favourite chutney, and chilli gives it a kick. I was inspired by tasting other people making this recipe and was inspired to make myself.

I made this recipe to use up some of the large amount of apples that have come off our tree, as well as some of the smaller grapes from the garden that have remained green and sour. So the bulk of this recipe is very seasonal, but I have added some extra flavours that don't come from the back garden! I left the skin on the apples but taking it off will make a smoother chutney, as would chopping the apples and onion more finely. Any of the fresh herbs/spices could be swapped for dried ones if that's what you have.

This is a yummy side dish or dip...spicy & tangy at the same time .You can have with Idli Dosa or hot steam rice with ghee on top. It also goes great as a spread on toast.

This is a variation of my extra hot chilli concentrate recipe but milder in heat. It still packs a decent punch, but has a sweeter flavour and a lovely tang from apple cider vinegar. Perfect as a condiment, to stir into sauces or eaten with bread and cheeses.#chillies #tomato #chutney #condiment #garlic #cherrytomatoes #onion #cumin #applecidervinegar #vinegar #brownsugar