Marathi Coriander Coconut Chutney

coriander coconut chutney

You can use this coriander coconut chutney in sandwich and with snacks etc.

Recipe of marathi coriander coconut chutney

1/2 fresh coconut (nariyal) - grated

1/2 cup coriander leaves

3-4 cloves garlic

3 green chillies

Salt to taste

2 tsp sugar

1/2 tbsp lemon juice

3 tsp curd (yogurt/dahi)

1. In a blender, blend all the above ingredients except curd.

2. Add curd to the chutney and mix well. Your coriander coconut chutney is ready to be savored.

Til Chutney (Sesame Mint Chutney)

til chutney

Til chutney or til ki chutney has a distinct nutty taste. We savored til chutney with our meals and it definitely perked up the meal. It's a rather unusual chutney but worth trying.

Recipe of til chutney

2 tbsp til (sesame seeds)

2 green chillies

1 big onion

1/2 cup mint (pudina) leaves

2 tbsp imli (tamarind) pulp

1/4 tsp salt or to taste

1. Roast til on a tava (griddle). Set aside 1 tbsp roasted til for later.

2. Grind together rest of the ingredients with 1 tbsp til to a paste. If needed, add little water for grinding.

3. Take out til chutney in a bowl and add 1 tbsp til reserved for later. Mix well. Your til chutney is ready to be savored.

(Grapes) Angoor ki Chutney

angoor ki chutney

Angoor ki chutney or grapes chutney is delicious sweet sour chutney. It is a great accompaniment to meals. Not only it is tasty but angoor ki chutney is also nutritious.

Recipe of angoor ki chutney

2 cups grapes (angoor)

1/2 tsp black salt

1 tsp grinded black pepper

100 gms grinded sugar

1. Wash grapes thoroughly. Make puree of grapes in a blender.

2. Add sugar, salt and black pepper and grind again in a blender.

3. Take out angoor ki chutney in a bowl and serve with meals. It stays fresh for 4-5 days in fridge.

Tamarind Chutney (Imli Ki Chatni)

imli ki chutney

Imli ki chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. It is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.

Recipe of tamarind chutney or imli ki chatni

1/2 cup tamarind (imli)

1/2 tsp cumin powder

1/4 red chilli powder

1/4 tsp kala namak (black salt)

1/2 cup jaggery (gur)

1/4 tsp garam masala

1. Soak imli in 2 cups of hot water for 20-25 minutes. Mash imli and strain through a seive. Remove seeds, fiber and husk. Again pour some hot water on the remaining imli and extract all the juice by mashing well and straining.

2. Boil this juice in a pan and add all the spices, salt and gur. Bring to a boil, then simmer on a low heat till imli ki chutney thickens and you get the desired sauce like consistency.

(Green) Hari Chutney

hari chutney

Coriander or cilantro chutney is a type of Indian dip which tastes great with Indian snacks like samosa etc. This hari chutney or dhania pudina chutney is also a great accompaniment to meals. This nice lush green chutney adds fun to otherwise dull meal.

Recipe of (green) hari chutney

1 cup fresh green coriander (dhania/ cilantro)

1/2 cup mint leaves (pudina)

1 tomato

2 green chillies

1/2 tsp salt or to taste

Juice of 1/2 a lemon

1. Pick pudina (mint) leaves, discard the stems and wash. Chop off the 'only stems' part of green coriander and wash. Chop rest of the leaves along with the stems.

2. Grind all the ingredients in a blender with just enough water to get the right consistency of hari chutney.

Add 'just enough' water and no more otherwise your dhania pudina chutney will be too watery.

green chutney

Dahi Pudina Chutney (Curd Chutney)

dahi pudina chutney

I first ate dahi pudina chutney at a restaurant. It was unique in taste and ever since I wanted to try this at home. It turned out good and had the same taste, in fact better!

Recipe of dahi pudina chutney

1/2 cup hara dhaniya (coriander leaves/cilantro)

1/2 cup pudina (mint leaves)

1 small onion

2 green chillies

1 cup curd (dahi/yogurt)

Salt to taste

A pinch of black salt (kala namak)

1/4 tsp roasted cumin powder (bhuna jeera powder)

1. Hang dahi in a muslin cloth for 15 minutes or put dahi in a strainer with a bowl below. This way you get thick curd.

2. Grind together dhaniya, pudina, onion, green chillies with little water to a paste.

3. Beat dahi till lump free and smooth.

4. Add pudina paste, black salt, cumin powder and salt to hung curd. Mix well to get dahi pudina chutney. Enjoy with your meals.

This dahi poodina chutney can also be called curd chutney.

Coconut Chutney (Nariyal Chatni)

coconut chutney

This is a very simple recipe of coconut chutney which works out well. Coconut chutney is a must with South Indian dishes like idli, dosa etc. and tastes absolutely yum!

Recipe of coconut chutney/ nariyal chatni

Chutney

1 cup grated coconut (nariyal)

1 green chilli

1 onion- chopped

1/4 cup roasted chana dal (dalia/ bengal gram)

3/4 tsp salt

1/4 inch piece ginger

1 cup sour curd (approx.)

Tempering (tadka)

1 tbsp oil

Few curry leaves

1 tsp mustard seeds

2 dried red chillies- broken

1. Mix and grind all ingredients of chutney. Take out in a bowl and set aside.

2. In a pan, heat oil and add mustard seeds.

3. When they pop, add broken red chilli pieces. Turn off heat.

4. Add curry leaves. Pour this tempering over coconut chutney and mix well. Serve this coconut chutney with idli, dosa, vada or any other South Indian dish.

Instant Meethi Chutney

meethi chutney

Imli ki khatti meethi chutney takes some time. However this recipe of meethi chutney is really fast to make and you generally have these ingredients in your spice box or spice rack.

Recipe of instant (quick) meethi chutney

1 tbsp amchoor (dried mango powder)

1/4 tsp salt

1/4 cup water

1/2 tsp roasted cumin seeds (bhuna jeera)

1/4 tsp red chilli powder

2 tbsp sugar

1. Heat a small heavy bottomed pan and mix all the ingredients in it.

2. Cook on a low heat till everything dissolves. Cook till you get the right chutney consistency. Turn off the heat and let the chutney cool. Serve khatti meethi chutney with snacks like samosa, pakora etc.

Khajur Imli (Date Tamarind) Chutney

khajur imli chutney

Khajur imli chutney or date tamarind chutney is something you must have with chaat items like bhel puri.  Khajur imli chutney is finger licking good.Try it and fall in love with it!!

Recipe of date tamarind (khajur imli) chutney

10 dates (khajur/khajoor)

1/2 cup tamarind (imli)

1/2 cup gur (jaggery)

1 tsp salt or to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1. Wash, remove seeds and chop dates finely. Also soak tamarind in 1 cup hot water.

2. Cook khajoor in 1/2 cup water till tender. After mashing them, pass through a sieve to get date pulp.

3. Mash imli, remove seeds, fiber and pass through a sieve into date pulp.

4. Put the pulp on boil and add jaggery. Add salt, red chilli and cumin powder. Cook on low heat till you get thick, smooth, pouring consistency. Remove from heat.

5. Cool and store in a jar or bottle. Store khajur imli chutney in the refrigerator.

Tomato Chutney (Tamatar ki Chatni)

tomato chutney

This is tangy South Indian tomato chutney. Tomato chutney can be served with dosa, idli or steamed rice.

Recipe of tomato chutney

6 medium tomatoes (tamatar) - chopped

4 whole dry red chillies

A pinch of hing (asafoetida)

1 tsp cumin seeds

1/4 cup chana dal (split Bengal gram)

2 tbsp oil

1/4 tsp jaggery (gur) - grated

Salt to taste

1. Heat oil in a pan and add chana dal. Sauté till dal turns golden brown.

2. Add cumin seeds to the pan and when they turn darker, add hing.

3. Add tomatoes, dry red chillies, jaggery and salt. Cook till tomatoes turn mushy. Turn off the heat and let the mixture cool.

4. Grind this tomato mixture to a paste. Your tomato chutney is ready to be served.

Lahsun ki Chutney (Garlic Chatani)

lahsun ki chutney

We sometimes enjoy our chilla with lahsun ki chutney or garlic chutney. I generally make lahsun ki chutney in winters. Lasun ki chutney is quite delicious and serves as an accompaniment to meals.

Recipe of lahsun ki chutney

15 flakes lahsun (garlic/lasun/lassan) - finely chopped

3 dry red chillies

1/2 tsp coriander powder

1/2 tsp cumin seeds

1/2 tsp salt

1 tbsp oil

Juice of 1 medium lemon

1. Remove the stems and break red chillies into small pieces. Remove the seeds by tapping. Soak the red chillies in 1/4 cup hot water for 1/2 hour.

2. Grind lahsun, coriander powder, cumin seeds and soaked chillies along with the water in which they were soaked. Grind them to a coarse paste.

3. Heat oil in a non-stick pan and add lahsun paste. Cook on low heat, stirring occasionally, till oil separates. Turn off heat and add lemon juice to the prepared lahsun ki chutney.