Chutney Recipes
Chutneys are sweet or savoury dipping sauces, served with most Indian meals.
There are different types of chutney recipes; specific to a particular region for e.g. South Indian and North Indian differ in their chutneys.
Chutneys can be made both wet and dry. Usually fresh chutneys are preferred to the dry powdered form.
Wet chutneys are made with lentils such as split chickpea (chana dal) or white lentil (urad dal). There are chutneys made with fresh green and red chillies, coconut based chutneys, tamarind, yogurt, and peanut based and so on.
Similarly, you get dry red chilli with garlic and chutneys made with desiccated coconut etc.
Now days most people use the mixer grinders to make chutneys. But the traditional way of grinding on the stone gives a better flavour (these days you have the option of using the electric stone grinders too). If looking for a grinder to make (chuntey, fruits, vegetables) than Buy KitchenAid Food Grinder
Leave alone the Eastern cuisine the impact of chutneys is large in the west too. One can find a vast array used in making sandwiches along side salads etc.
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To know more about chtuneys from recipes to origin and much more Buy Mangoes & Curry Leaves
Ingredients:
10 No – Kashmiri red chilli
8 No – Garlic clove
1/4 cup – Bread crumbs or
1/4 cup – Buns
2 tbsp – Gram flour (besan)
Method:
Heat a dry pan and on a low flame toss the buns till brown.
Boil the kashmiri chillies and garlic grind to make a fine paste.
Heat oil in a pan and add the paste and cook till the water dries.
Grind and gradually add the bread crumbs or buns stirring continuously.
Drop the gram flour (how you make pakodas) little by little and mix well.
Remove the mix on paper so that excess oil gets drained out.
Let the mix cool and then grind in the mixer to get a smooth powder.
Chutney Recipes
Khatti Meethi Chutney
Dahi Chutney & Channa Chutney
Tomato Garlic Chutney & Raw Mango Chutney
Dal Chutney & Ginger Chutney
Move to vegetarian quiche recipes