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Category: Chutneys / Pickles

Indian Chutneys and Pickles: A Symphony of Flavors

Chutneys and pickles are an essential part of Indian cuisine, adding a burst of flavors to any meal. These condiments can transform a simple dish into a gastronomic delight with their tangy, spicy, and sweet notes. Let’s explore some popular Indian chutney recipes and pickles that you can easily prepare at home.

Popular Indian Chutneys and Pickles

Mango Pickle

Mango Pickle is a quintessential pickle chutney in Indian households. Made with raw mangoes, spices, and oil, this pickle is known for its spicy and tangy flavor. Mango Pickle is a must-have in any Indian kitchen and pairs perfectly with rice, parathas, and curd. It is a staple in traditional Indian recipes and adds a zing to your meals.

Mint Chutney

Mint Chutney is a refreshing and versatile Indian chutney made with fresh mint leaves, coriander, green chilies, and lemon juice. This chutney is perfect as a dip for snacks like samosas and pakoras or as a spread for sandwiches. Mint Chutney is a favorite in Indian snacks and is a must-try for anyone looking for a quick and easy chutney Indian recipe.

Tomato Chutney

Tomato Chutney is a popular chutney Indian recipe made with ripe tomatoes,and spices. This chutney is tangy, spicy, and slightly sweet, making it a perfect accompaniment to dosas, idlis, and parathas. Tomato Chutney is a versatile condiment that can be included in both Indian breakfast and in indian dinner recipes.

Lemon Pickle

Lemon Pickle is another classic pickle chutney in Indian cuisine. Made with lemons, salt, and a blend of spices, this pickle has a unique tangy and salty taste. Lemon Pickle is often enjoyed with rice, dal, and Indian breads. It is a beloved part of traditional Indian recipes and is known for its digestive benefits.

Tamarind Chutney

Tamarind Chutney is a sweet and tangy Indian chutney made with tamarind pulp, jaggery, and spices. This chutney is commonly used in chaat recipes and adds a delicious flavor to snacks like pani puri and bhel puri. Tamarind Chutney is a staple in Indian street food recipes and is loved for its unique taste.

Enhancing Your Meals with Chutneys and Pickles

To enhance your meals, consider exploring related categories that complement these Indian chutney recipes and pickles. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian snacks like roasted nuts and fruit chaat can offer lighter options for your guests. 

Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Mexican nachos can add a unique twist to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Indian chutney recipes? 

A: Some popular Indian chutney recipes include Mint Chutney, Tomato Chutney, Tamarind Chutney, and Coconut Chutney.

Q: What is the difference between chutney and pickle? 

A: Chutneys are typically made with fresh ingredients and are meant to be consumed fresh or within a few days, whereas pickles are preserved with oil, vinegar, or salt and can be stored for longer periods.

Q: How can I incorporate chutneys and pickles into my meals? 

A: Chutneys and pickles can be used as dips, spreads, or side dishes. They pair well with Indian snacks, rice, bread, and even as a condiment in lunch box suggestions.

Q: Are there healthy Indian chutney recipes? 

A: Yes, there are several healthy Indian chutney recipes such as Mint Chutney and Coriander Chutney. These chutneys use fresh ingredients and minimal oil, making them a healthy addition to your meals.

Q: Can I make Indian chutneys and pickles at home? 

A: Absolutely! Many Indian chutney recipes and pickles are easy to make at home with simple ingredients. They can be prepared in small batches to ensure freshness and flavor.

Q: What are some traditional Indian desserts to serve with chutneys and pickles? 

A: Traditional Indian desserts to serve with chutneys and pickles include Gulab Jamun, Jalebi, and Rasgulla. These sweets add a perfect ending to a meal.

Conclusion

Indian chutneys and pickles are a delightful way to add flavor and excitement to any meal. Whether you’re hosting a party or simply looking to enjoy a tasty snack, these Indian chutney recipes will bring joy and deliciousness to your table. So, gather your ingredients, try out these recipes, and create unforgettable memories with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for a quick snack, a party favorite, or a sweet treat, there’s a chutney Indian recipe or pickle chutney to suit every occasion. Happy cooking!

  • Rhubarb Chutney

    Rhubarb Chutney

    Rhubarb Chutney; you may call this relish or pickle. This Sweet and sour chutney with blend of spices taste grate and very addicting. This is a great complement to any meal.

    • 1 pound rhubarb, cut into ½-inch pieces
    • 4 green chili cut into ½-inch pieces ((if preferred mild recipe remove the seeds from chilies))
    • Approx. 2 tbsp ginger thinly sliced
    • 2 tbsp oil
    • 1/4 tbsp turmeric
    • 1/4 tbsp fenugreek seeds
    • 1-1/2 tbsp coriander seeds
    • 1 tbsp fennel seeds
    • 1 tbsp cumin seeds
    • 1-1/2 tbsp salt adjust to taste
    • 1/4 tbsp paprika for the color, optional
    • 1/3 cup sugar adjust to taste

    1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds.

    2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well.

    3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom.

    4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling.

    5. You can refrigerate this chutney for about 6 weeks.

    Chutney
    Indian

    Indian Rhubarb Chutney Recipe: A Tangy and Sweet Delight

    Rhubarb Chutney is a delightful condiment that pairs tangy rhubarb with a medley of spices to create a sweet and savory relish. This Indian Rhubarb Chutney is perfect for adding a burst of flavor to your meals, whether you’re serving it with bread, rice, or as a side to your favorite dishes. Our easy rhubarb chutney recipe ensures you can create this delicious condiment with minimal effort and maximum taste.

    The Essence of Rhubarb Chutney

    The key ingredient in this recipe is rhubarb, a unique vegetable known for its tart flavor. When combined with spices and sweeteners, rhubarb transforms into a versatile chutney that enhances the taste of any dish. The recipe for rhubarb chutney involves cooking rhubarb with a blend of traditional Indian spices, resulting in a chutney that is both flavorful and aromatic.

    Origin and Popularity

    Rhubarb has been used in cooking for centuries, with its origins in Asia. It gained popularity in Indian cuisine for its unique taste and ability to complement spicy dishes. The Indian Rhubarb Chutney has become a beloved condiment, known for its perfect balance of sweetness and tartness, making it a staple in many households.

    Why You’ll Love This Recipe

    • Simple Ingredients: This easy rhubarb chutney recipe uses everyday ingredients that are readily available.
    • Flavorful: The combination of rhubarb and spices creates a complex and delicious flavor profile.
    • Versatile: Can be used as a condiment, dip, or spread, enhancing a variety of dishes.
    • Quick to Make: With simple steps, you can prepare this chutney in no time.

    How to Make Indian Rhubarb Chutney

    The recipe for rhubarb chutney involves a few straightforward steps to create a condiment that will elevate your meals. Here’s a basic outline of the process:

    1. Prepare the Rhubarb: Wash and chop the rhubarb into small pieces.
    2. Cook with Spices: In a saucepan, combine the chopped rhubarb with sugar, vinegar, and a blend of spices such as cumin, coriander, and mustard seeds. Cook until the rhubarb is soft and the mixture thickens.
    3. Cool and Store: Let the chutney cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to two weeks.

    Variations of Chutney Recipe

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious chutney recipes that you might enjoy. Here are some related chutney variations that you might find interesting:

    1. Mango Chutney: A sweet and tangy chutney made with ripe mangoes and a blend of spices.
    2. Tamarind Chutney: A classic Indian chutney made with tamarind pulp and spices, offering a tangy flavor.
    3. Mint Chutney: A refreshing chutney made with fresh mint leaves, perfect as a dip or condiment.
    4. Coconut Chutney: A creamy chutney made with grated coconut and spices, often served with South Indian dishes.
    5. Methi Chutney: A sweet and tangy chutney made with apples and a mix of spices.

    Serving Suggestions

    Indian Rhubarb Chutney can be enjoyed in various ways:

    • With Bread: Serve as a spread on bread or toast for a flavorful snack.
    • As a Side: Pair with rice, roti, or naan to complement your main course.
    • With Cheese: Serve alongside a cheese platter for a unique taste combination.

    Tips and Tricks

    To perfect your Indian Rhubarb Chutney, consider these helpful tips:

    Use Fresh Rhubarb: Fresh rhubarb will give the best flavor and texture to your chutney.

    Adjust Sweetness: Adjust the amount of sugar based on your preference for a sweeter or more tart chutney.

    Store Properly: Ensure the chutney is stored in an airtight container to maintain its freshness.

    FAQs

    Is Rhubarb Chutney Vegan? 

    Yes, this chutney is vegan as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, you can make this chutney ahead of time. It can be stored in the refrigerator for up to two weeks.

    What Can I Serve with This Chutney? 

    This chutney pairs well with a variety of dishes, including bread, rice, and cheese platters.

  • Date And Raisin Chutney

    Date And Raisin Chutney

    Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will compliment any meal. This recipe is quick and easy to make.

    • 1 cup pitted dates
    • 1/4 cup raisins
    • 2 tbsp tamarind pulp
    • 1/4 cup brown sugar
    • 1/4 inch Ginger sliced
    • 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seed roasted powder
    • 1/4 tbsp  teaspoon black pepper
    • 1/4  tbsp red chili powder adjust to taste
    • 2 black cardamom
    • Approx. 3/4 cup water

    1. Soak the raisins for about half an hour.

    2. Slice the dates in 8 pieces.

    3. Remove the shell from cardamom and crush the seeds.

    4. In a sauce pan combine the water with tamarind, sugar, salt, black pepper, red chili powder, cumin powder, and cardamom Bbring to boil and let it simmer on low heat for about 2 minutes.

    5. Add dates, raisins, and ginger, bring to boil and turn off the heat.

    6. Let it sit for about an hour before serving.

    7. Chutney is served at room temperature and can be refrigerated for a month.

    Chutney
    Indian

    Date and Raisin Chutney Recipe: Sweet and Tangy Delight

    Discover the delightful combination of sweet and tangy flavors with Date and Raisin Chutney. This unique chutney blends the natural sweetness of dates and raisins with a hint of spice, creating a versatile condiment that can enhance a variety of dishes. Whether you’re looking to add a flavorful twist to your meals or simply enjoy a tasty dip, this Raisin Date Chutney is the perfect choice.

    The Essence of Date and Raisin Chutney

    The star ingredients in this recipe are dates and raisins, both known for their rich, sweet flavors and nutritional benefits. When combined, they create a chutney that is both indulgent and wholesome. The Raisin Date Chutney is enhanced with spices that add depth and complexity to its flavor profile, making it a perfect accompaniment to both savory and sweet dishes.

    Origin and Popularity

    Chutneys have been a staple in Indian cuisine for centuries, valued for their ability to balance flavors and enhance the overall dining experience. The Raisin Chutney offers a modern twist on traditional chutneys by incorporating the natural sweetness of dried fruits. This chutney has gained popularity for its unique taste and versatility, making it a favorite among those who appreciate innovative culinary creations.

    Why You’ll Love This Recipe

    • Simple Ingredients: The recipe uses everyday ingredients that are easy to find.
    • Flavorful: The combination of dates, raisins, and spices creates a rich and complex flavor.
    • Versatile: Can be used as a condiment, dip, or spread.
    • Nutritious: Dates and raisins are packed with vitamins, minerals, and antioxidants.

    How to Make Date and Raisin Chutney

    Here’s a step-by-step guide to making Date and Raisin Chutney:

    1. Prepare the Ingredients: Pit the dates and chop them along with the raisins into small pieces.
    2. Cook the Chutney: In a saucepan, combine the chopped dates and raisins with water, sugar, and a blend of spices such as cumin, coriander, and a pinch of chili powder. Cook over medium heat until the mixture thickens and the fruits are soft.
    3. Blend: Allow the mixture to cool slightly, then blend it to a smooth consistency using a blender or food processor.
    4. Store: Transfer the chutney to a sterilized jar and store it in the refrigerator. It can be kept for up to two weeks.

    Variations of Chutney Recipe

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious chutney recipes that you might enjoy. Here are some related chutney variations that you might find interesting:

    1. Mango Chutney: A sweet and tangy chutney made with ripe mangoes and a blend of spices.
    2. Tamarind Chutney: A classic Indian chutney made with tamarind pulp and spices, offering a tangy flavor.
    3. Mint Chutney: A refreshing chutney made with fresh mint leaves, perfect as a dip or condiment.
    4. Coconut Chutney: A creamy chutney made with grated coconut and spices, often served with South Indian dishes.
    5. Methi Chutney: A sweet and tangy chutney made with apples and a mix of spices.

    Serving Suggestions

    Date and Raisin Chutney can be enjoyed in various ways:

    • With Bread: Spread it on toast or serve it with fresh bread for a delicious snack.
    • As a Dip: Pair it with crackers, cheese, or vegetable sticks for a flavorful dip.
    • With Indian Dishes: Use it as a condiment for curries, rice dishes, or samosas.

    Tips and Tricks

    To perfect your Raisin Date Chutney, consider these helpful tips:

    • Use Quality Ingredients: Use high-quality dates and raisins for the best flavor.
    • Adjust Sweetness: Adjust the amount of sugar based on your preference for a sweeter or more balanced chutney.
    • Blend to Your Preference: For a chunkier chutney, blend less or not at all.

    FAQs

    Is Date and Raisin Chutney Vegan?

    Yes, this chutney is vegan as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, this chutney can be made ahead of time and stored in the refrigerator for up to two weeks.

    What Can I Serve with This Chutney? 

    This chutney pairs well with a variety of dishes, including bread, cheese, and Indian snacks.

    How Long Does It Take to Make? 

    The preparation and cooking time for this chutney is about 30-40 minutes.

  • Cranberry Relish, Pickle

    Cranberry Relish

    Cranberry Relish is a spicy and tangy pickle that is a perfect addition to many dishes. Cranberry Relish can spice up any meal. It tastes especially great with sandwiches and perfect for the upcoming holidays!

    • 2 cup fresh cranberries cut in halved
    • 2 chopped green chili adjust to taste
    • 2 tbsp shredded ginger
    • 2-1/2 tbsp salt
    • 1/4 tbsp red chili powder, adjust to taste
    • 1 tbsp black mustard seeds ground (rai)
    • 1 tbsp fennel seeds crushed (saunf)
    • 1/8 tbsp asafetida
    • 2 tbsp mustard oil

    1. In a glass bowl mix all the ingredients.

    2. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.

    3. Keep the relish in a glass jar or glass bowl.

    4. You may serve this same day but it taste batter after it has marinated for a day.

    5. Cranberry Relish can be made in large batches; it has a long shelf life.

    6. This can stay out at room temperature for a week or refrigerate for about 2 months.

    Chutney
    Indian

    A Delightful Condiment with Tartness of Cranberry

    Cranberry Relish Pickle is a delightful gluten free condiment that combines the tartness of cranberries with a sweet and spicy blend of flavors. This cranberry relish pickle recipe is perfect for adding a burst of freshness to any dish its an indian fusion recipe. Whether you are looking to enhance your holiday meals or add a unique twist to your everyday dishes, this homemade cranberry relish is easy to make and incredibly versatile.

    The Essence of Cranberry Relish Pickle

    The key to this cranberry relish recipe is the perfect balance of tart cranberries, sweetness, and spices. Fresh cranberries are combined with sugar, spices, and a hint of citrus to create a relish that is both tangy and flavorful. This easy cranberry relish can be made in advance and stored, making it a convenient addition to your culinary repertoire.

    Origin and Popularity

    Cranberry relish has been a staple in American cuisine, especially during the holiday season. Its popularity has grown due to its unique flavor profile and versatility. The homemade cranberry relish is a modern twist on traditional recipes, offering a fresher and more vibrant taste.

    Why You’ll Love This Recipe

    • Simple Ingredients: Uses fresh, easily available ingredients.
    • Burst of Flavor: Combines tart, sweet, and spicy flavors in one condiment.
    • Versatile: Can be used as a condiment, spread, or side dish.
    • Easy to Make: Requires minimal preparation and cooking time.

    How to Make Cranberry Relish Pickle

    Here’s a step-by-step guide on how to make cranberry relish pickle:

    1. Prepare the Cranberries: Start with fresh or frozen cranberries. Rinse them well and remove any stems or bad berries.
    2. Combine Ingredients: In a saucepan, combine the cranberries with sugar, water, a pinch of salt, and your choice of spices such as cinnamon, cloves, and ginger. Add a splash of orange juice or zest for a citrusy note.
    3. Cook the Mixture: Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.
    4. Cool and Store: Allow the relish to cool to room temperature before transferring it to a sterilized jar. Store in the refrigerator for up to two weeks.

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Gatte Ki Sabzi: Gram flour dumplings cooked in a spicy yogurt-based gravy, a Rajasthani specialty. 
    2. Pindi Chole: A dry and tangy chickpea curry cooked with a blend of aromatic spices. Recipe: 
    3. Aloo Tamatar: Potatoes cooked in a tomato-based gravy with a blend of spices, perfect for pairing with puris or rotis.
    4. Masala Paratha: Spiced whole wheat flatbreads that are flavorful and perfect for breakfast or lunch. 
    5. Toor Dal: A simple and comforting pigeon pea lentil curry, seasoned with spices. Recipe: 

    Serving Suggestions

    Cranberry relish pickle can be enjoyed in various ways:

    • As a Spread: Use it as a spread on sandwiches or wraps.
    • With Cheese: Serve it with a cheese platter for a tangy twist.
    • As a Side: Enjoy it as a side dish with your favorite meals.

    Tips and Tricks

    To perfect your cranberry relish recipe, consider these helpful tips:

    • Use Fresh Ingredients: Fresh cranberries and quality spices make a big difference in flavor.
    • Adjust Sweetness: Tailor the amount of sugar to your taste preference.
    • Add Texture: For added texture, mix in some finely chopped nuts or dried fruits.

    FAQs

    Is Cranberry Relish Pickle Vegan? 

    Yes, this recipe comes under vegan indian recipes as it uses plant-based ingredients.

    Can I Make It Ahead of Time? 

    Yes, this relish can be made ahead of time and stored in the refrigerator for up to two weeks.

    What Can I Serve with This Relish? 

    This relish pairs well with cheese platters, and can be used as a spread for sandwiches.

    How Long Does It Take to Make? 

    The preparation and cooking time for this relish is about 30 minutes.

  • Coconut Chutney

    Coconut Chutney

    Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.

    • 1 cup coconut peeled and cut in small pieces
    • 2 tbsp chana dal (bengal gram)
    • 1 cup yogurt (curd, dahi)
    • 1-1/2 tsp salt
    • 2 green chilies,
    • 1/2 inch ginger
    • 1 tsp lemon juice as required

    For seasoning

    • 1 tsp oil
    • 1/8 tsp asafetida (hing)
    • 1/4 tsp black mustard seeds (rai)
    • 2 red chilies broken pieces
    • 8 curry leaves

    1. Peel coconut and cut into small pieces for easy blending.

    2. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
    3. Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
    4. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).
    5. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.

    Seasoning

    1. Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.

    2. Pour the seasoning mixture over the chutney.

    Coconut chutney can be refrigerated up to a week.

    Serving suggestion: serve Coconut Chutney with Idli, Rava Dosa, Dosa 

    Side Dish
    Indian

    Coconut Chutney: A Refreshing and Versatile South Indian Condiment

    Coconut chutney is a quintessential South Indian condiment known for its refreshing flavor, creamy texture, and versatility. Made from fresh coconut, green chilies, roasted chana dal (split chickpeas), and a blend of spices, coconut chutney is a delicious accompaniment to various South Indian dishes such as dosa, idli, vada, and uttapam. 

    This versatile condiment can also be enjoyed with snacks like pakoras, samosas, or even spread on sandwiches for an extra kick of flavor. 

    Benefits of Coconut Chutney:

    • Good Source of Fibre: Coconut chutney contains dietary fibre from coconut and roasted chana dal, which helps support digestive health, regulate blood sugar levels, and promote feelings of fullness. A diet high in fibre is associated with a reduced risk of heart disease, diabetes, and certain cancers.
    • Packed with Flavorful Ingredients: Coconut chutney gets its delicious flavor from a combination of fresh coconut, green chilies, roasted chana dal, ginger, and spices such as cumin seeds, mustard seeds, and curry leaves. These aromatic ingredients come together to create a tantalizing blend of flavours that enhance the taste of various dishes.
    • Vegan and Gluten-Free: Coconut chutney is naturally vegan and gluten-free, making it suitable for individuals following plant-based diets or those with gluten sensitivities or celiac disease. It’s a versatile condiment that can be enjoyed by people with diverse dietary preferences and restrictions.

    Variations of Chutney:

    • Rhubarb Chutney: This Sweet and Sour chutney with a blend of spices tastes great and is very addictive. This is a great complement to any meal
    • Date And Raisin Chutney: Using two major ingredients date and raisin this chutney is sweet and sour and is a great complement to most snacks, pakoras and appetizers. 
    • Mango Chutney: Mango fruit is a tricky recipe but it’s a chutney that acts as a great side order which can go along with pakoras, snacks, fries and other appetisers.
    • Yogurt Chutney: A quick and easy chutney which can be prepared in no time and is made using yogurt and formed to excite the taste buds of all munchies like appetizers, snacks or pakoras. 

    Tips on How to make Coconut Chutney:

    • Use Fresh Coconut: For the best flavor and texture, use fresh coconut instead of desiccated coconut or coconut powder. Break open a mature coconut, remove the flesh, and chop it into smaller pieces before blending with other ingredients to make the chutney.
    • Adjust Spice Levels: Adjust the quantity of green chilies according to your preference for spice. If you prefer a milder chutney, use fewer green chilies or remove the seeds and membranes before blending. For a spicier chutney, add extra green chilies or include a few dried red chilies.
    • Consistency Matters: Achieve the desired consistency of coconut chutney by controlling the amount of water added during blending. Start with a small quantity of water and gradually add more as needed to reach the desired thickness. The chutney should have a smooth and creamy texture, similar to a thick sauce.
    • Tempering Technique: Master the art of tempering (tadka) to enhance the flavor of coconut chutney. Heat oil in a small pan, add mustard seeds, urad dal, dried red chilies, and curry leaves, and fry until the mustard seeds splutter and the dal turns golden brown. Pour the tempering over the blended chutney and mix well before serving.

    FAQs about Coconut Chutney:

    How long does coconut chutney last? 

    Coconut chutney can be stored in the refrigerator for 3-4 days in an airtight container. However, it’s best enjoyed fresh for optimal flavor and texture.

    Can I freeze coconut chutney? 

    While coconut chutney can be frozen for longer storage, the texture may change slightly upon thawing. It’s best to consume fresh coconut chutney whenever possible for the best taste and texture.

    Is coconut chutney spicy ?

    The spiciness of coconut chutney can be adjusted according to personal preference by varying the quantity of green chilies used. It can range from mild to moderately spicy depending on the amount of chilies added.

    Can I use desiccated coconut instead of fresh coconut? 

    While fresh coconut is preferred for its flavor and texture, desiccated coconut can be used as a substitute by soaking it in warm water for 15-20 minutes before blending.

    With its simple ingredients, customizable variations, and easy preparation, coconut chutney is a must-have in any South Indian kitchen.

  • Cauliflower Pickle

    Cauliflower Pickle

    Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

    • 1 large cauliflower
    • 3 green chili sliced
    • 1 1/2 tbsp salt
    • 1 1/2 tbsp coarsely ground mustard seeds (rai)
    • 1 tbsp coarsely ground fennel seeds
    • 1/2 tbsp red chili powder ( (adjust to taste))
    • 1/4 tbsp turmeric (haldi)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp lemon juice
    • 3 tbsp mustard oil or olive oil

    1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).

    2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.

    3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.

    4. Pickle can be refrigerated for about one week.

    Chutney
    Indian
    Cauliflower Pickle

  • Mango Chutney

  • Ginger Relish

  • Green Chili Pickle

    Green Chili Pickle

    Green Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This is a rather hot and spicy pickle, not for the timid palate by any means. But it goes very well with main course meal

    • 20 chilies green Serrano chili peppers (you may use different chilies)
    • 3 tbsp coriander (dhania)
    • 1-1/2 tbsp fennel seeds (saunf)
    • 1 tsp fenugreek seeds (mathi)
    • 1 tsp mustard seeds (rai)
    • 1/8 tsp asafetida (hing)
    • 3 tsp salt
    • 1 tsp mango powder (amchoor)
    • 1/2 tsp turmeric (haldi)
    • 1 tbsp vinegar
    • 2 tbcp oil, preferred mustard oil

    1. Wash and dry the chilies and cut a vertical lengthwise slit in each one.

    2. Combine coriander, fennel, and fenugreek seeds. Grind coarsely. Add salt, mango powder, and turmeric to the ground spices. Mix well.
    3. Heat oil until quite hot, and pour over the dry ingredient mixture. Mix well.
    4. Add vinegar and mix well, again.
    5. Stuff the spice mix into the green peppers and place in a glass jar.
    6. Let the jar sit two days at room temperature or one day in direct sunlight.Pickle is ready to serve.Chili Pickle will keep in the refrigerator up to one month.

    Variation 

    As an alternative to stuffing the chilies, you can slice them into 1/8“pieces and mix them in with the spice mixture.

    Tip

    For a milder pickle, remove the pepper seeds prior to stuffing with spices

    Side Dish
    Indian
    Condiment, Hot Spicy, Pickle

    Green Chilli Pickle Recipe | Hari Mirch ka Aachar By Manjula’s Kitchen 

    Green chili pickle is a popular condiment in many cuisines. It is known for its spicy and tangy flavor, adding a kick to various dishes. This pickle is made by preserving green chilies in a mixture of spices, oil, and vinegar, allowing the chilies to develop a unique taste profile over time. The process of how to make green chili pickles involves carefully selecting fresh, vibrant green chilies washing and drying them thoroughly before they are marinated in a blend of spices.

    Prepare the Green Chilies 

    Start by washing and drying the green chilies thoroughly. To begin the pickle-making process, cut a vertical lengthwise slit in each chili. This step allows the spices to penetrate the chilies, creating a harmonious blend of heat and flavor.

    Spice Blend Creation 

    Combine coriander, fennel, and fenugreek seeds in a grinder and coarsely grind them to release their aromatic essence. This spice blend forms the heart of our green chili pickle recipe. Add a generous amount of salt, mango powder, and turmeric to the ground spices. Mix the ingredients well, ensuring an even distribution of flavors.

    Infuse the Spices 

    In a culinary alchemy, heat oil until it reaches a sizzling hot temperature. Once hot, pour the oil over the dry spice mixture. This step is to infuse the spices with the richness of the heated oil. The resulting aroma is intoxicating, promising a sensory delight in every bite of the green chili achar.

    Incorporate the Vinegar 

    Add a tangy kick and introduce vinegar to the spice-infused mixture to enhance the pickle’s longevity. This step contributes to the chili pickle’s distinctive flavor profile. It acts as a natural preservative, allowing you to savor its taste for an extended period.

    Stuff and Jar 

    With your spice mix ready, it’s time to stuff the green peppers. Gently open the vertical slits and fill each chili with the aromatic blend. Place the stuffed chilies carefully in a glass jar, ensuring they snugly fit without excessive empty spaces. This step is for optimal preservation and flavor development.

    Let it Mature 

    Patience is the key to a truly exceptional green chili pickle. Allow the jar to sit for two days at room temperature or, for an added depth of flavor, let it bask in direct sunlight for one day. This period is crucial as it allows the spices to meld with the chilies, creating a symphony of taste that will tantalize your taste buds.

    Notes and Variations: 

    As you start your green chili pickle-making process, consider these helpful notes and variations to customize the recipe according to your preferences.

    Variation: 

    Instead of stuffing the chilies, experiment with slicing them into 1/8″ pieces and mixing them directly into the spice mixture. This variation offers your pickle a different texture and flavor profile, providing a unique twist to the traditional recipe.

    Tip: 

    If you prefer a milder pickle, take the extra step of removing the pepper seeds before stuffing them with the spice mix. This adjustment allows you to control the heat level, making the pickle more accessible to milder palates.

    With this comprehensive how-to-make green chili pickle recipe, you are now well equipped to create your green chili achar masterpiece. Whether you choose to stuff or slice your chilies, the result is a culinary delight that will add a punch of spice to your meals. Enjoy these homemade green chili pickles with khichdi, aloo paratha, veg pulav

  • Yogurt Chutney

  • Tamarind Chutney

    Tamarind Chutney, Tamarind Sauce

    This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.

    • 1/2 lm tamarind seeded (imle)
    • 2-1/2 cup sugar
    • 2 cups boiling water
    • 1-1/2 tbsp roasted ground cumin seeds
    • 1 tbsp salt
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 1 tsp ground black pepper
    • 1/2 tsp ginger powder

    1. Break the tamarind into small pieces and soak in boiling water for one hour.

    2. Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

    Notes

    Chutney can be refrigerated for two to three months.

    Serving Suggestions

    Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  or any kind of chat.

    It is also delicious as a dipping sauce for French fries and as a spread over crackers.

    Try drizzling over rice to add a unique flavor to plain rice.

    Variations

    To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.

    Add water and ice cubes to serve as a cool spicy drink.

    Add equal parts yogurt and chutney to make a dipping sauce.

    Side Dish
    Indian
    Hot And Spicy, Popular Condiment, Sweet And Sour Sauce

    Tamarind Chutney Recipe: 

    Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses. 

    Why Tamarind Chutney is so popular:

    • Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
    • Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
    • Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
    • Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.

    Variations of Chutney:

    • Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
    • Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
    • Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. 
    • Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.

    Tips for Making Perfect Tamarind Chutney:

    • Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
    • Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
    • Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
    • Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.

    FAQs about Tamarind Chutney:

    Is Tamarind Chutney gluten-free? 

    Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.

    Can I make Tamarind Chutney without sugar?

    Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.

    How long does Tamarind Chutney last? 

    Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.

    What can I serve with Tamarind Chutney? 

    Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.

    In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?

    Stay tuned for our next exploration into the world of culinary delights!

  • Hari Chutney

     

    Hari Cilantro Chutney

    Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!

    • 1 large bunch of cilantro. will be about cups
    • 3 green chilies chopped about 2 tbsp
    • 3 tbsp lemon juice
    • 1/2 inch ginger
    • 1-1/2 tsp salt
    • 1 tsp cumin seeds (jeera)
    • 1 tsp oil
    • 1 tsp sugar
    • 1/8 tsp asafetida (hing)

    1. Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.

    2. Taste and adjust salt, green chilies, or lemon juice as desired.

    Tips:

    Using a little oil and sugar keeps the color fresh.

    While cleaning cilantro (hara dhania) chop off just the thick stems.

    You can make hari chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.

    Variations:

    Mix mint leaves (without stems) with cilantro half and half.

    Serving Suggestions:

    To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  

    To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.

    Side Dish
    Indian

  • Tomato Chutney

    Tomato Chutney

    Perk up your meal with this savory Tomato chutney.

    • 6 medium tomatoes (sliced)
    • 1 tbsp ginger (shredded)
    • 4 green chilli (sliced long ways)
    • Pinch of asafetida (hing)
    • 1 tsp cumin seed
    • 1 tsp black mustard seed
    • 2 bay leaves
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tsp cornstarch
    • 2-3 tbsp sugar
    • 2 tbsp chopped cilantro
    • 2 tbsp oil
    1. Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    2. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
    3. Stir for a second and add sliced tomatoes and green chili.
    4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
    5. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
    6. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
    7. Adjust the salt, sugar and pepper to your taste.

    Tip

    Add the sugar slowly as needed, depending on sourness of tomatoes.

    Serving Suggestion

    Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha

    Side Dish
    Indian

  • Tomato Chutney Recipe

    Tomato Chutney (Pickle)

    Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.

    • 4 cups tomatoes cubed in small pieces
    • 3 tbsp tamarind paste
    • 1/4 cup oil
    • 1 tsp mustard seeds (rai)
    • 1 tsp asafetide (hing)
    • 1/4 tsp turmeric (haldi)
    • 2 tbsp sesame seeds (til)
    • 2 tbsp coriander seed
    • 1 tsp fenugreek seeds
    • 10 whole dry red chilies
    • 1/4 cup sliced ginger (optional)
    • 1 tsp salt
    • 2 tsp sugar

    1. In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.

    2. In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.

    3. In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
    4. After spices cool of grind them into the powder. Set aside.
    5. In a blender crush the tomatoes do not make a paste. Set aside.
    6. In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
    7. Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

    I like to serve tomato chutney with rava dosa, vada or spread on sandwich.

    Side Dish
    Indian

  • Mint Chutney Recipe

    Mint Chutney – Indian Condiment

    Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!

    • 1 cup packed mint (podina) leaves all the stems removed
    • 1 cup packed Cilantro (hara dhania)roughly chopped
    • 2 tbsp green chilies chopped (adjust to taste)
    • 2 tbsp lemon juice (adjust to taste)
    • 1/2  inch ginger chopped
    • 1 tbsp salt (adjust to taste)
    • 2 tbsp sugar
    • Pinch of asafetida (hing)
    • Approx. 3 tbsp water use as needed

    1. Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.

    2. Taste and adjust salt, green chilies, or lemon juice as desire.

    3. Taste great with samosa, vegetable pakoras….

    Suggestions

    You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.  

    Chutney
    Indian

  • Cabbage Pickle Recipe

    Cabbage Pickle (Bandh Gobhi Achar)

    Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.

    • 4 cup cabbage sliced, (patta gobhi, bandh gobhi)
    • 3 tbsp mustard seeds coarsely ground, (rai)
    • 1 tbsp fennel seeds coarsely ground (saunf)
    • 1/4 tbsp turmeric (haldi)
    • 1/2 tbsp chili powder adjust to taste
    • 1-1/2 tbsp salt
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp mustard oil (sarso ka tale) this is my preference but you may use olive oil

    1. Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.

    2. Pickle can be refrigerated for about two weeks.

    Serving Suggestions

    1. Cabbage pickle can also be used as a side dish.
    2. Use the pickle for sandwiches.
    Pickle
    Indian

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