Chutney is an Indian recipe, which is very popular. You can eat Chutney with all type of Paratha and Roti. Here the huge collection of chutney recipes, you can make different chutney every day like Imli Meethi Chutney, Peanut Chutney, Green Tomato Chutney, Raw Mango Sweet Chutney, Guava Chutney, Radish Chutney, Amla Meethi Chatni, Amla ki Chutney, Karonda Chutney, Coriander Chutney, Coconut Chutney, etc. You can also get the recipe to make the Chutney.
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...!!
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.
You like chutney's then you will definitely like Guava Chutney very much. Serve delicious Guava Chutney with hot meals and enjoy.
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.
This chutney is very nutritious when eaten during meals everyday. It improves stomach digestion and removes iron deficiency in the blood.
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.
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.
Sweet tamarind chutney cannot be prepared instantly but this sweet chutney prepared with mango powder can be prepared very easily and instantly.
Amla is not only the source of vitamin c, but it also helps in digestion. According to ayurved it's beneficial for both body and mind.
Eating Dosa, Idli, Sambhar Vada if coconut chutney is missing then the taste seems incomplete. Place delicious Coconut Chutney on the table and have with your favourite food.
Moongphali ki Chutney can be eaten with Idli, Dosa and is very tasty. It can be stored for 3-4 days in the fridge and eaten. Add 1 -2 pinch red chilli powder to the fried Rie then put this Tadka to the Chutney.
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.
One should include antioxidant flax seeds in thier daily diet as these are full of proteins, fibre, vitamin B1, minerals and important fatty acids like Omega - 3, Omega - 6.
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.
Karonde chutney is very popular in north India. Eaten along with kachori, samosa, pakora etc. It can also be eaten along with meals.
Chutney can be prepared with raw mango khatai or curd and it taste delicious. Consumed in northern Indian with samosa, kachori or meals.
It is used as a dip for Samosas, Kachoris, Pakoras and eaten with meals. You can make Pudina Chutney with sour unripe mangoes or curd. Pudina Chutney is very tasty.
Meethi Chutney can be eaten as a dip for Samosas, Kachoris, Dahi Vada and all types of Chaat. Pour this Meethi Chutney in a container and keep it in the fridge.
The Ginger Chutney is very delicious, Eat it along with your meals and it will help in digestion too. The delicious Ginger Chutney is now ready to serve and eat along with your meals.
Methi launji is a traditional Rajasthani recipe is also known as sweet fenugreek pickle. Methi launji is delicious as well as beneficial for digestion.
