AMLA MINT CORIANDER CHUTNEY

I am a big fan of chutneys and pickles. without them my food is not complete. Everyday I try a new one.

This amla dhaniya pudina chutney is another quick and super healthy side that you can prepare in a jiffy. There is not even a recipe to be honest, just blending everything together makes it. And you can keep the proportion of things as per your own taste so even thats not a worry.
Its Super healthy and flavourful chutney- rich in vitamin C, antioxidants and minerals. Cooling and aids in digestion.
These aamlas are from my friends kitchen garden .

INGREDIENTS:
2 Aamla (Aamla / Gooseberry)
½ cup pudina (mint)
1 cup coriander (dhaniya/cilantro)
1-2 green chillis (as per taste)
1 tsp rock salt (or as per taste)
A pinch of black pepper
½ tsp cumin powderpicsart_1476756838475

INSTRUCTIONS:

  1. Wash all the herbs and roughly chop them.
    Chops the gooseberries carefully into pieces, leaving the seed out. (Tip:- It has a
  2. plum like shape and seed inside, so chop through the sides).Combine all ingredients together with ½ cup of water and blend in a mixer to a smooth paste.
    Serve fresh .

NOTES:

  • This chutney (or any herbs’ chutney) tastes best when eaten fresh. So try not to keep it longer than a day. It wont get bad after that and can be kept in fridge for upto 5 days. But will lose its texture and a bit of flavor.
  • You can add 1 garlic pod + 1 small onion + 1 small tomato + ½ tsp garam masala and a pinch of asafoetida (heeng) to it. This combo makes a very flavorful chutney

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

 

Guava Chutney

Guava is a Fruit which I had Always cherished to have it as a whole! But In form of chutney???

Guava can be enjoyed in a variety of ways from eating it raw, making its sabzi or as jams and jellies. Through this post I will be sharing the chutney version of the humble guava. I got the idea of making  this chutney from my maid. She makes this at her home.

This Guava chutney is sweet as well as tangy and has a nice smooth and velvety green texture to it. This chutney goes very well with aloo paratha or mooli paratha or as a dip for samosa or potato fries.

INGREDIENTS:
Guava – 1 big (semi-ripe) (chopped)
Coriander leaves – 1 cup
Green chillies – 3-4
Salt – 1 tsp
Lemon juice 1/2 tsp (optional)

295

INSTRUCTIONS:

  1. De- seed the guava and roughly chop them. Avoid taking too raw or ripe ones.
  2. In a grinder add the chopped guava and all other ingredients.Grind to a smooth thick paste without adding water.296
  3. Your Guava (Amrood) Chutney is ready. Serve it along with parathas, chat, samosa etc.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Lal Mirchi Thecha (Chilli Garlic Chutney)

Begin the winter season with the tangy and spicy taste of this chutney.

Thecha means chutney made from chillies and garlic. This is a Maharashtrian side-dish and people who love chilli will  definitely like this thecha.

My husband loves chutneys very much. He always wants chutneys with meal. Making chutneys has become my passion to impress my husband .

INGREDIENTS:
2  red thick chillies (If u make with thin chillies take 10 -11)
8-10  garlic cloves
1 teaspoon cumin seeds
1 tablespoon oil
1/2 tbsp seasme seeds.
pinch of asafetida
1 teaspoon salt (adjust to taste)
1/2 tsp red chilli powder (optional)
1/2 tsp amchur powder or 1/2 tsp lemon juice
1tbs roasted peanut powder

298

INSTRUCTIONS:

  1. Heat the oil in a pan. Add asafetida, cumin seeds, seasme seeds red chillies (cut in to thin)and garlic.299
  2. Sauté it till they become soft.
  3. Add the salt and redchilli powder and amchur powder  and switch off the flame, allow it to cool down.
  4. Grind this mixture coarsely.
  5. After that add some roasted peanut powder.300

Lal Mirchi Thecha is ready to serve!

Notes:

  • You can serve it with jwar, makka ki roti and daal bati
  • You can store this chutney in refrigerator for 7-8 days

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Hare Tamatar Ki Chutney (Green Tomato Chutney)

When ever in our routine lunch or dinner if any vegetable is not my husbands fav he says कोई चटनी है क्या ? So I always have some  chutney in my fridge ..

इस बार मैंने बनायीं है हरे टमाटर की चटनी.

There are numerous variations, combinations, and textures of chutney recipes. Some chutneys require slight sautéing then grinding whereas some ground raw.  Some are fruit-based, vegetable-based, or a mixture of both with various herbs and spices. Some chutneys have chunks, some are dry, some chutneys are thick and creamy, whereas some are thin paste.  Some are sweet, salty, spicy, or tangy, and some are all in one.

This chutney recipe is from Shobha Indani’s book Swad Sugandh.

INGRIEDENTS:

1 Tbsp oil
Mustard seeds, cumin seeds, asafoetida (~½ tsp … ½ tsp … pinch) for tempering
1/2 cup chopped onion
2 tsp chopped garlic or 4-5 kali as per your taste .
1/2  Tbsp chopped green chilies, or to taste
3 medium chopped raw green tomatoes
¼ cup roasted & shelled peanuts
2 Tbsp chopped coriender (dhaniya)
Salt & sugar to taste

302

INSTRUCTIONS:

  1. Heat oil in pan & add the tempering, let pop.
  2. Add onion, garlic, chilies & sauté for a minute.
  3. Add chopped tomatoes & cook till tender.
  4. Let cool, then add remaining ingredients & grind to fine paste.303
  5. The tomatoes might discharge water so you may not need more water, but in case you do – add minimal water to grind to paste to make green tomato chutney.
  6. Taste and adjust salt & sugar quantities to your preference.

Serve with puri parantha roti .
You can serve with Nachos n Chips also …

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️