For The Love of Spicy Chutney – A Desi Kitchen Affair
Our desi menu is never ever completed without chutney. All sorts of tasteful chutneys of different origins brings so much diversified flavors to table that they have become an integral part of our food.
I must admit that Chutneys are my weakness . And I usually make different types of Chutneys and stock them. Because everyone at home loves to enjoy them with Paratha, Khichri, Tehri, Pulao or snacks like Pakoras, Samosas, Rolls etc.
So here Im sharing 2 simple yet super yummy chutney recipes which you all will enjoy for sure. Not only this, I will make sure to add more recipes in the list for the blog so that our Blog This Out community can have a taste of all
Firstly I am sharing a delicious finger licking Laal Mirch and Lehson Chutney recipe that you all will cherish with all desi foods. The hot and spicy powering flavour will take you to an amazing chatpatta journey of deliciousness
Laal Mirch and Lehson Chutney
100 gm Round Red Button Chillies (Sabut Laal mirch)
1 whole Garlic (mainly 7-8 cloves)
1 -2 tbsp Imli ka pani (optional)
Salt to taste
5 Tbsp of cooking oil.
1. Blend Laal Mirch and Lehson with very little water in blender to reach granulated form first.
2. Add imli ka pani and salt after that and blend.
3. Then start adding water in small batches to reach a smooth paste but not runny consistency.
4. Heat a pan and add oil.
5. Add blended Chutney and keep frying on medium flame till it changes color to bright red and becomes dryish in consistency. Oil will be seperated.
Your chatpati chutney is all set to add spicy zest to your food
*When frying, if one feels it is getting dried, you may add more oil as needed.
*Store in dry glass jars for long use.
*Keeping refrigerated is a better option.
*Add a tsp of this chutney in 1 cup ketchup and you have your spicy garlic sauce all ready.
The other delicious recipe I am sharing is Hara Dhanya Chutney. Enjoy this mazedar chutney and make your parathas, bun kebabas, khichri, pakoras super yummy
Hara Dhanya Chutney
1 bunch fresh roughly chopped coriander (hara dhanya)
8-9 green chillies chopped (large ones)
3 – 4 cloves garlic (lehson)
3 Tablespoon imli pulp
1 and half tsp toasted white cumin (safaid zeera)
Salt to taste
1. Toast the cumin on heated pan till it changes color and aroma can be smelled.
2. Grind all ingredients in blender till smooth consistency is reached.
2. Make sure to add water in batches to avoid making it too runny.
Your lush green hara dhanya chutney is all ready to be enjoyed
*Make sure to use fresh coriander
*Number of green chillies can be altered as per your taste, I like my chutney super spicy
*Store in glass jar for longer use
*Keeping refrigerated is a better option
#sabinakhan #chutney #lalmirchchutney #haradhanyachutney #foodblogger #foodlover