Definitely a must-have for any Indian Chaat preparations. It is also used to garnish Dahi Vada / Ragda Pattis / Dhoklas.
A delicious accompaniment which has gorgeous caramelized jaggery and date flavours with a slight hint of tangy tamarind.
There are a lot of varieties of this recipe where, in some the ingredients are just mixed together, but this recipe is how my mom would make it, and it definitely tasted much much better.
Boiling all the ingredients together, definitely gave it a more prominent, stronger flavour.
This is one awesome recipe!
There is a fort on the outskirts of Pune which is called Sinhagad. It's right on the top of a mountain, and it's absolutely stunning during monsoon season!
This is the time when all the villagers around that fort put up little stalls to serve freshly made, hot home cooked food. It is so delicious, and the ambience adds more to the experience!
This is where I had first tasted this chutney, and ever since, has been one of my favourites. It can definitely be made in a modern kitchen using a blender, but the real taste and flavour is enhanced when it is ground on a stone grinder (similar to a mortar & pestle, but not in the shape of a bowl, instead a large flat stone as a base and an oval, sausage type stone to grind the ingredients into a paste).
A definitely must-have with any chicken rassa / gravy.
But be careful, raw garlic stalks are much stronger than garlic cloves.
A delicious and a refreshing accompaniment.
Tastes best with almost anything! Sandwiches, parathas, chaat, biryanis and whatever else you would like to have it with.
I am a Maharashtrian, and for our breakfast, we normally would have simple poha, upma or sabudana khichdi.
As soon as I got married into a Gujarati family, I got to explore into their most delicious breakfast options! I have never had any fried food for breakfast before, but trust me, more than the main breakfast dishes, this accompaniment that came with it all lured me the most!
A delicious dip made from yogurt and mint leaves. Works wonders as a dip for any and everything!
very simple and a delicious recipe!
There’s something so tasty about South Indian food, that even when you are very full, it makes you keep wanting for more.
Amazingly simple, fresh ingredients make such beautiful, delicious dishes!
This is one of them. I have always had 3 - 4 extra servings of this chutney whenever at a South Indian restaurant, and always wondered how do they make it so delicious!
The recipe couldn't be any simpler than this.
A very quick recipe and absolutely heavenly!
My mum-in-law is an amazing cook. She can make anything delicious out of the simplest and least number of ingredients.
All the chutneys that she can whip up are absolutely delicious!
This is the one that is permanently stocked up in the fridge. If any guests drop in at home, a quick fix of dhoklas and this chutney is a perfect snack! It also tastes very delicious if used for making sandwiches or even any parathas.
This is a very simple and delicious recipe, and tastes very different from any typical coconut chutneys.
Definitely give it a try!
I really can't focus on this write up. Just the picture of this chutney makes me soo hungry for it!
My mom makes this THE BEST! It’s such a delicious accompaniment! Perfect for a hot summer day meal.
Sour and crunchy raw mango, slightly strong and pungent grated onion, crunchy crushed peanuts, beautiful caramelized jaggery and a crunchy tempering, that just doesn’t let you stop feasting on it!
A fantastic accompaniment for rotis or even simple dal rice.
A typical Maharashtrian accompaniment.
Delicious, spicy, crunchy and lip-smacking!
The real taste and flavour is enhanced when the green chillies and the garlic are ground to a rough paste on paata - varvanta; (similar to a mortar & pestle, but not in the shape of a bowl, instead a large flat stone as a base and an oval, sausage type stone to grind the ingredients into a paste).