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New dishes are made every day in cooking. But if there is one thing common in most dishes, it is sauce. This dish seems a bit incomplete without chutney. Gujarati Phoolbhan Jat-Bhat is incomplete without chutney and pickle. So today we have brought different types of chutney recipes for you. Whose taste will enhance the taste of your food. Also, sometimes when you get bored while cooking vegetables or forget to bring vegetables, then chutney can be like God for you. Just note down such delicious and tasty chutney recipes right now. And try it quickly.
tomato sauce
Material
2 tbsp Bengal gram dal
– 1 onion chopped
-3 to 4 sweet neem leaves
– 2 red chillies
-1/4 tsp turmeric
– 1/4 tsp asafoetida
-1 cup chopped tomatoes
-1 tsp oil
– salt to taste
For Wagah
-1/2 tsp mustard seeds
– 2 red chillies
-1 tablespoon oil
behaviour
– First wash the lentils and keep them aside. – Then heat oil in a pan. – When the oil is hot, add the washed lentils and fry them till they turn light brown. Now add onion, sweet neem leaves, red chili, turmeric and asafoetida and fry for a minute or two. – Then add chopped tomatoes and mix well again. Fry for about five minutes. Fry the tomatoes till they become soft. – Now turn off the gas and let the mixture cool down. – When the mixture cools down, take it out in a mixer and add salt and water to it. – After this, grind it in a mixer and make a smooth paste. Now prepare the Vaghar. Heat oil in a pan. When the oil is hot, add mustard seeds and red chili to it and fry for a minute. Add the prepared Vaghar to the chutney, mix well and serve this delicious chutney while removing the dhaunsa.
Coconut chutney
Material
-1/2 cup shredded green coconut
-2 green chillies
-1 chopped ginger
-1/4 cup lentils
-1/4 cup coriander
– salt to taste
For Wagah
-1/4 tsp oil
-1/8 tsp mustard seeds
-1/8 tsp urad dal
-4 to 5 neem leaves
behaviour
– Mix all the ingredients of the sauce and grind them in a mixer. – After this, put oil in a pan to heat. – When the oil is hot, add rice. – In the preparation of Rai Tatda, add urad dal and sweet neem leaves and mix well. – After a minute, pour the prepared Vaghar over the chutney and mix well.
green chilli sauce
Material
-10 to 12 green chillies
– 1 tablespoon urad dal
-1/4 tsp cumin seeds
-1 tablespoon tamarind pulp
-1 tsp jaggery
-3 tsp oil
– salt to taste
For Wagah
-1/2 tsp mustard seeds
-1/2 tsp oil
-Sweet Neem
behaviour
– First of all heat oil in a pan. When the oil is hot, add cumin seeds. – When the cumin seeds turn red, add green chillies and fry for three to four minutes. – After this turn off the gas and remove the chillies and let it cool. – Now heat oil again in the same pan. – When the oil is hot, add urad dal to it and fry till it becomes light brown. – Then take it off the gas and let it cool. – Now put green chillies, urad dal, jaggery, tamarind and salt in a jar and grind it. Add some water if necessary. – Now heat oil in a pan for Vaghar. When the oil is hot, add mustard seeds to it. – Add sweet neem and asafoetida to it and fry for half a minute. After this turn off the gas and add this Vaghar to the prepared paste and mix well. Delicious spicy chutney is ready.
Dry garlic sauce
Material
-1/4 kg Kashmiri whole chillies
-2 dried garlic cloves
-1 tablespoon coriander
-1 tablespoon white sesame seeds
-1 teaspoon cumin
– salt to taste
behaviour
Grind all the ingredients except garlic together. Clean and grind the garlic cloves separately and mix them with the other crushed ingredients. Add salt as per taste. This will make dry garlic chutney. You can use this chutney in anything.
Onion Chutney
Material
-1 medium sized onion
– 1 large size tomato
– 1 tablespoon chana dal
-3 dried red chillies
-1 pinch asafoetida
-1 tablespoon grated coconut
-2 tsp oil
– salt to taste
For Wagah
-1 tsp oil
-3/4 teaspoon mustard seeds
– 1 teaspoon urad dal
-1 sprig of sweet neem
behaviour
– First of all cut the onion and tomato into big pieces. – Then heat oil in a pan. When the oil is hot, add dry red chili and gram lentils and fry till golden. – Then take it out in a plate and keep it aside. – Now fry the onion and tomato. Fry till the onion turns light pink and the tomato becomes soft. – Then take it out in a plate and cool it. – Now put onion-tomato mixture, dry red chili, gram lentil, coconut and salt in a mixer jar and grind it. Grind it and make a soft paste. Add some water if required. – Now heat the vegar oil. When the oil becomes hot, add mustard seeds to it. When the mustard sprouts, add urad dal and sweet neem and fry it. – Add the prepared vegar to the chutney and mix well. Delicious chutney is ready.
Mint sauce
Material
– 3 to 4 teaspoons curd
-11/2 cups mint
-1 cup coriander
-1 green chilli
– 1 onion chopped
-1/2 inch piece of ginger
-2 to 3 cloves of garlic
-1 tsp cumin powder
-1 tsp Chat Masala
– 1 teaspoon dry mango powder
-Sindhlun salt to taste
behaviour
– First of all, take out the curd in a big mixing bowl and mix it well. – Now add all the remaining powdered masala and mix it well again. – Then grind mint, coriander, ginger, onion and green chillies in a mixer grinder and make a smooth paste. – Now add curd and mix it well. Blend it again in the mixer. So that the curd and chutney get mixed well. Delicious mint chutney is ready. Those who enjoy eating it with tandoori dishes.
Mango chutney
Material
– 2 pieces of raw mango
– 200 grams green coriander
– 6 green chillies
– 8 cloves of garlic
– 1/2 teaspoon roasted cumin seeds
– 2 pieces of coconut
– 1 teaspoon lemon juice
– 1 teaspoon sugar
– salt to taste
– Water
behaviour
To make raw mango chutney, first wash the mangoes thoroughly. Now clean it well with a cloth. – Then peel the mango and cut it into small pieces. – After this, cut green coriander, chili and garlic into small pieces. Now put all these things in the mixer. Along with this, add roasted cumin, coconut pieces, one teaspoon sugar, salt as per taste and one teaspoon lemon juice. – Now grind all these in the mixer. – Now add a little water to this mixture and mash it again. When all these ingredients are ground well, take out this mixture in a bowl and keep it in the fridge. Delicious and sweet chutney is ready. You can eat it with roti in the afternoon. Its taste will be very spicy.