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Lahsun ki chutney | Instant lehsun chatni recipe lahsun ki chatney is a very spicy and flavorful chatney that is a perfect accompaniment for every thali. Lahsun ki chutney is prepared with garlic cloves, ginger, green chilli and some basic spices. This simple and easy to make chutney is very popular in India and can be served with curries, snacks, dry vegetable and chaats. This accompaniment makes them tastier, spicier and enjoyable.  There are so many ways to prepare lahasun ki chatney. We can see so many variations like in Maharashtra it is prepared in dry form. Some use coconut, dry red chillii, peanuts to make this chutney. But the fact is that this chutney is made with very basic ingredients, which are easily available in any Indian kitchen. I have prepared this in my own way. This can be stored for months. This can be relished with any dal, paratha or any type of curry. Try this recipe and get addicted to it in no time. Ingredients: 2 tbsp. oil 1 cup garlic cloves 1 inch ginger 2

Amla ki launji | Sweet Amla Chutney Amla ki launji (आँवला की लौंजी ) is a nutritious and sweet pickle or chutney. This healthy accompaniment is tasty and can be taken with paratha or bread. It is a quick and easy recipe. Amala launji's core ingredient is Amla (gooseberry).  Amla is a specialty of winter season. You can eat amla in the form of pickle, murabba or candy. This is an oil free pickle. As we all know that Amla is a rich source of Vitamin C and has lot of health benefits. Daily consumption of amla can boost your immunity due to its high concentration of vitamin C. Amla increases your hemoglobin level, red-blood cells count and purifies blood. Amla is also rich in anti-oxidants, which help fight free radicals that are responsible for early ageing. 

Karonde ki launji (करौंदे की लौंजी) is a sweet, tangy and delicious recipe from North Indian cuisine. Karonda is also known as 'carandas plum' or 'natal plum'. With a tangy and sweet flavour, this is an easy-to-make recipe. Karondas are rich in nutrients and provide some of the essential minerals. It is rich in iron, vitamin c, vitamin A, calcium and phosphorus. In Ayurveda, it is used to treat acidity, indigestion and urinary disorders. Karondas are popularly used to make spicy pickle, chutney and jam. Karonda launji is something that you will love for sure. It stays fresh for 15 days in the refrigerator. This karonda launji can be served as a side dish with any type of stuffed paratha. It can be a part of main course as a sweet chutney.

Mango jam (मैंगो जैम) is a rich, delectable and tangy flavored jam that is made with only three ingredients mango pulp, sugar and lemon juice. It is a simple and vegan recipe. This is so delicious that you can't stop yourself eating it by spoonful straight from jar. Mango jam is the perfect spread for toast. Everybody loves mangoes and this is the best way to preserve mangoes. Homemade jams are not only healthy but also taste really delicious. The process of making jam is very simple and takes only 20 minutes. Branded jams have so many preservatives. I don’t add any preservative in jams. Lemon juice acts as a preservative so add lemon juice while cooking. Make a jarful of this jam and keep in refrigerator. For mango jam, either raw or ripe mango may be used. I like mango jam made with raw mangoes as they give more tanginess to the jam. It can be spread on toast or served with paratha. Ingredients: 3 raw mangoes, grated 2 cup sugar 1 tsp. lemon juice Instructions: Ta

Green Coconut and peanut chutney (हरी नारियल और मूँगफली की चटनी) is a thick, delicious and very popular chutney from South Indian cuisine. This chutney is perfect for idli and dosa. As name suggests, this chutney is made with grated coconut and roasted peanuts. It gets its green colour from green coriander leaves. There is nothing much and it is a simple recipe. It takes just 10 minutes. To make this green coconut and peanut chutney, we need three main ingredients green coriander, coconut and peanut. This is mildly spiced and has the flavor of garlic. We North Indians mostly make coconut chutney with chana dal but try this coconut peanut chutney as this is smooth and a perfect accompaniment. It is a quite flexible recipe, you can adjust the ratio of peanuts and coconut according to your preference and availability. There is no need to remove the skin from the roasted peanuts so it is easy to prepare and you can make in a jiffy. Later a tempering is poured which enhances the taste

Tomato ketchup (टोमेटो सॉस) can be made easily at home with fresh, ripe tomatoes and some basic ingredients. This sweet, tangy dip or accompaniment can be made without preservatives. It is vegan and gluten free. It can be made without onion garlic at home. Once you make it with fresh tomatoes, you’ll realise how amazing ketchup can be and will want to use it with many snacks recipes. Every snack or starter needs to be served with green chutney and tomato sauce. Homemade tomato ketchup is better than branded ketchup. When you will prepare and taste it, you wonder why you ever bought branded tomato ketchup. It is healthy, easy to make and totally worth it. To make tomato ketchup, pressure cook the tomatoes, blend to make puree, strain and simmer to get thick consistency. Generally sodium benzoate is used as a preservative but you can skip it. Addition of vinegar, sugar and citric acid also works as preservative. The consistency of tomato ketchup also plays an important role

Coconut Chutney | Nariyal Chutney Coconut Chutney (नारियल की चटनी) is a popular chutney of South Indian cuisine. It is a perfect combination and most important accompaniment for idli, dosa and vada. It is a simple, basic and easy recipe. It can be flavored as per your preference. It is prepared by blending coconut, chana dal, green chilli and tempered with rai and curry leaves. The main and basic ingredient of this chutney is coconut. South Indian platter is incomplete without it. There are many ways to prepare coconut chutney. You may add roasted chana dal, urad dal, some roasted peanuts with freshly grated coconut. Even you can add ginger, garlic and onion. You may add tamarind pulp or curd to give tangy flavor. Increase amount of green chilli, if you want some spicy coconut chutney. Add some coriander leaves to give a green color and an amazing flavor. If fresh coconut is not available, desiccated coconut can be used. Soak desiccated coconut or shredded dry coconut for 5 m

Amla Jam is a nutritious and healthy accompaniment. This sweet and tasty jam can be spread on a paratha or bread. It is a quick and easy recipe. Amala Jam's core ingredient is Amla.  Amla is a specialty of winter season. We can preserve it as a jam and serve to your family in summers. You can eat amla in the form of pickle, murabba or candy. As we all know that Amla is a rich source of Vitamin C and has lot of health benefits. Daily consumption of amla can boost your immunity due to its high concentration of vitamin C. Amla increases your hemoglobin level, red-blood cells count and purifies blood. Amla is also rich in anti-oxidants, which help fight free radicals that are responsible for early ageing. You can easily get the nutrition of Gooseberry by making jam. Here's an easy and quick recipe of amla which is boiled and cooked with sugar. It gives a sweet alternative to pickles. So have a look on this recipe. Ingredients: 500 gm. Amla (Gooseberry) 500 gm. Suga

Imli ki Chutney or saunth (Tamarind Chutney) is khatti meethi chutney which is prepared with tamarind (Imli), Gur (Jaggery) and spices. It is served with samosa , dahi bhalle,   papdi chat , raj kachori and all famous Indian snacks. It is easy to make and delicious condiment or dip. This is slightly thick and smooth in texture. This is sweet and sour in taste. This sweet tamarind chutney is spiced with black salt, red chilli powder and dry ginger powder. You may use either sugar or jaggery. You can enhanced this with dry dates and raisins. This is also called Saunth or sauth in North India. You can store this in refrigerator for 2-3 months. Ingredients: ½ cup Seedless Imli (Tamarind) ½ cup Gur (Jaggery) or Sugar 2 cups Water ½ teaspoon Cumin Seeds ½ teaspoon Saunth Powder (Dry ginger powder) ¼ teaspoon Red Chili Powder ½ teaspoon Kala Namak (Rock salt) Instructions: Step 1: If you don’t have seedless imli, at first remove all seeds of imli. Soak in water for

Mint Chutney or Pudina chutney is delicious and refreshing dip or condiments. Like Coriander chutney, this is very simple and healthy. This is prepared with mint leaves, coriander leaves and spices and served with snacks and appetizers. This mint chutney can be sweet and spicy as per your taste. Ingredients: 2 cup mint leaves 1 cup coriander leaves 3 inch ginger 3 green chilli 2 garlic cloves 1 small onion ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water Instructions: Pick fresh and green mint leaves from stem. Rinse them very well. Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Chop onion and cloves roughly. Put mint leaves, coriander leaves, onion and cloves pieces and ginger in a grinder jar. Add green chilli, all spices and water. Blend chutne

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into blender. Blend chutney into a smooth paste. Tips: You can skip am

Schezwan sauce can be served with indo-chinese snacks like French fries, Spring rolls, Momos, Fried rice. It is a versatile red chilli garlic sauce with mild tanginess and sweetness. Ingredients: 3-4 tbsp Vegetable oil 15 Cloves garlic (finely chopped) 1 1/2 inch ginger (finely chopped) 1 small Onion, minced 23 Dry red chilli 1 tbsp Vinegar 1/4 tsp Dark Soya sauce 1/2 tbsp Ketchup 3 tbsp Sugar Salt to taste 1/2 tsp Black pepper powder 1/2 cup Water Instructions: Remove stems from red chillies and discard the seeds. Rinse and soak them in hot water for 30 minutes. Drain excess water and grind them in a blender. Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic. Add the minced onions and let them cook on a low flame. Add ground chillies, soy sauce, vinegar, ketchup, black pepper powder, sugar, salt and 1/4 cup water. Mix Well. Stir and continue to cook for 5-6 minutes. Oi