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.
Amra is a sour fruit used in making Chutney or pickle and is available in the market during the summer season. To increase the shelf life of the pickle, pour oil in the container enough to submerge the pickle.
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.
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.
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.
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.
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.
Bitter gourd Pickle can be made in either way: Stuffed bitter gourd or bitter gourd cut into pieces. This pickle can be eaten for 15-20 days. To increase its shelf life keep the pickle in the fridge or add mustard oil enough to submerge the pickle.
You like chutney's then you will definitely like Guava Chutney very much. Serve delicious Guava Chutney with hot meals and enjoy.
Amla is very beneficial for health. It's rich in iron and vitamin c. Amla Murabba is consumed daily in summers it strengthens the brain. Store them, along with sweet syrup, in a glass container.
This chutney is very nutritious when eaten during meals everyday. It improves stomach digestion and removes iron deficiency in the blood.
You must have definitely tried Besan ke Gatte ki sabzi, Besan ke Gatte ka Pulao. To make the pickle last for a year, it should be submerged in oil throughout.
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.
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.
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.
Sweet tamarind chutney cannot be prepared instantly but this sweet chutney prepared with mango powder can be prepared very easily and instantly.
When you eat pickle with any meal then it increases the sensitivity of our taste buds. Pickle prepared in this way can be stored up to 15-20 days. If you want to increase its shelf life then soak the pickle in lemon juice or mustard oil and enjoy.
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.
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.
Tenti is fruit usually found in Rajasthan and North India and it's tree is called Karil. For longer storage fill the remaining oil in the glass container so that the tentis are submerged in the oil.