There are so many Chutney Pickle Jam, which we can eat with all type of Parathas and Rotis and they all are different in taste. You can make the different type of Chutney Pickle Jam to eat daily like chutney, jam and jelly, pickle, murabba, gooseberry jam, plum chutney, lime pickle, tomato and eggplant chutney, spicy strawberry-citrus chutney, and so many things. We can store the pickle, jam, and jelly for a long time, we can also store the chutney, but not for a long time. Here we also mention the all required ingredients, number of quantity, and process to make to that entire thing.
Lemon pickle can be prepared with numerous styles. This lemon-jaggery pickle can be stored for more than 2 years. Allow it to cool completely and the store it in an air tight container and eat whenever you want.
Karonda and Green Chilly is a wonderful combination to prepare a sour, pungent recipe. Take it out in a serving bowl and serve with chapatis, paranthas or naan. You can consume this recipe for 1 week.
Gooseberry is a vital source of Vitamin- C. You can easily get the nutrition of Gooseberry by making jam. Store the jam in a glass or a plastic container that can be consumed for several months.
Mango Heeng Pickle can be made in 2 ways: Sour Mango Heeng pickle and Mango Sweet and Sour Pickle with Heeng. This pickle is not the type to get spoilt fast.
Sweet tamarind chutney cannot be prepared instantly but this sweet chutney prepared with mango powder can be prepared very easily and instantly.
Karonde chutney is very popular in north India. Eaten along with kachori, samosa, pakora etc. It can also be eaten along with meals.
Besan chutney prepared with sour curd and gram flour with tadka of desi spices is often served with fafda but this chutney can also be served with idli or dosa.
This chutney is very nutritious when eaten during meals everyday. It improves stomach digestion and removes iron deficiency in the blood.
During the rainy season or on a rainy day every one craves for hot Pakoras, this is one reason why Pakoras are made in huge quantities during the rains.
Carrot Murabba act as a cooling agent for the body when taken on regular basis in summers. Store the Carrot Murabba in an air-tught container and eat it whenever you like.
We eat some pickle it increases our taste as well as hunger and if you have various pickles at home then its so much better. You can take out some Karonda Pickle and have it whenever you feel like up to 1 year.
Spinach chutney made with roasted urad dal and chana dal is very delicious in eating as well as good in looking. It can be served along idli, samosa, and pakora or with rice.
Jimmikand chutney full of fiber, can be prepared during winters. Serve jimmikand chutney with chapatti, parantha or poori and relish eating. Store chutney in container and use it for upto 10-12 days.
Strawberry is full of vitamins, potassium, calcium and phosphorus which are essential for healthy life. Eat strawberry jam with bread, parantha or use for making ice cream or shakes.
This winters you can make a mixed pickle comprising cauliflowers, carrots, peas, beans, turnip etc and have it with your meals. Choose the vegetables that you like to prepare this pickle.
You like chutney's then you will definitely like Guava Chutney very much. Serve delicious Guava Chutney with hot meals and enjoy.
This chutney taste so good that if you will prepare it once you would love to make it again and again. Curry leaf chutney can be served with idli, dosa, vada or pakora.
Radish/Mullangi Chutney prepared in South India has its own distinct aroma and flavour, it is eaten with Idli, Dosa or rice. Take out chutney in a bowl then serve with Idli, Dosa or rice and eat...!!
Marmalade made with capsicum is as good as it looks. Serve it with burger, chips or serve them with parantha in kid’s tiffin. They will love eating it.
Chutney can be prepared with raw mango khatai or curd and it taste delicious. Consumed in northern Indian with samosa, kachori or meals.