Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, five varieties of chutney. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Five varieties of chutney is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Five varieties of chutney is something that I have loved my whole life.
Recently a reader requested me to share all the chutney recipes for idli, dosa in my blog as a collection under one page for easy reference. Find the best varieties of chutney. Includes sites related to variety of chutney you can access from here! No dosa is complete without this chutney by its side.
To begin with this recipe, we have to prepare a few components. You can have five varieties of chutney using 42 ingredients and 26 steps. Here is how you cook it.
The ingredients needed to make Five varieties of chutney:
- Take For nariyal chutney
- Prepare 1 cup chopped fresh nariyal
- Take 1/4 cup soaked Channa
- Get to taste Salt
- Make ready 1 tsp imli pulp
- Prepare 2 chopped green chillies
- Make ready as required water
- Prepare For tarka
- Make ready 1/2 tsp mustard seeds
- Make ready leaves Few curry
- Prepare 1tsb oil
- Get For tamarind date chutney
- Make ready 1/2 cup tamarind shocked
- Make ready 1/4 cup chopped dates
- Get 1/4 cup sugar or jaggery
- Take to taste Black Salt
- Make ready as required Black pepper
- Make ready As required Cumin powder
- Take 1/4tsb ginger powder
- Take For instant tomato chutney
- Get 2 Chopped tomato
- Take 2 chopped green chillies
- Prepare 1 tsp Cumin seeds
- Prepare to taste Salt
- Get For tarka
- Get 1tsb oil
- Get 1/4tsb mustard seeds
- Take For beetroot chutney
- Take 1 cup chopped beetroot
- Get As required urad dal
- Take As required chanadal
- Take as required Green chillies
- Prepare as required Few curry leaves
- Make ready Oil for tarka
- Prepare Required water
- Get 1 tbsp Mustard seeds
- Make ready For chilli garlic chutney
- Take 10 garlic cloves
- Make ready 1/2 cup chopped fresh red chillies
- Prepare as per taste Salt
- Make ready 1 tbsp honey
- Get 1 Lemon
Chutney Varieties - There are various chutneys that forms part of our Indian cuisine. The chutneys can be dry, wet, sweet, sour or spicy made with different nuts, fruits or vegetables. Whether Indians are enjoying tandoori chicken or aloo paratha, no meal is complete without the They are typically served in small, round bowls and consumed along with the main dish. Chutney's role is to cool the palate and bring even more flavors and colors to the table.
Steps to make Five varieties of chutney:
- Firstly fresh nariyal, green chillies,chanadal, imli pulp, Salt, water blend in blender. And transfer into a bowl.
- Further heat oil into a pan and crackle mustard seeds and few curry leaves.
- And ready tarka pour upon on ready chutney.
- For tamarind and date chutney
- Firstly tamarind sock into a cup of water for 1 hour.
- Further sieve tamarind water inti a Bowl.
- Now add tamarind water into a pan and simmer upon on low flame for 10 minutes.
- Further add chopped dates and sugar. And salt, pepper, Ginger powder, cumin powder.
- Furthermore, simmer the mixture for 2 minutes.
- Later allow the mixture to cool completely.
- Finally, tamarind date chutney stays good for a month when refrigerated in a airtight glass jar.
- For tomato chutney
- Blend tomato, green chillies,salt and cumin into a blender, and blend become a smooth paste.
- Heat oil into a pan and crackle mustard. Further pour ready tarka upon ready chutney.
- For beetroot chutney
- Heat oil into a pan and crackle urad dal, chanadal, green chillies, few curry leaves 1cup beetroot and salt.saute for 2 minutes
- Now add 1/4 cup water, cover and cook for 10 minutes.cook until the beetroot is softened
- Cool completely, and transfer to the blender.blend to smooth paste adding more water if required.
- Now prepare the tempering by heating 2 tsp oil.
- Once the oil is hot, add 1 tsp mustard, urad dal, few curry leaves and allow to splutter.pour the tempering over beetroot chutney and mix well.
- For chilli garlic chutney
- Blend chopped chilli, garlic, salt, honey and into a blender. And add lemon juice.
- Ready instant chutney serve with momos, masala rice and roti or paratha.
Whether Indians are enjoying tandoori chicken or aloo paratha, no meal is complete without the They are typically served in small, round bowls and consumed along with the main dish. Chutney's role is to cool the palate and bring even more flavors and colors to the table. Onion Chutney is another wonderful South Indian Chutney Variety that goes well with Idli / dosa. We have many different varieties of chutney. Try this version of Onion chutney (Vengaya Chutney) and share your comments!
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