Coconut Peanut Chutney / नारियल मूंगफली की चटनी

chutney
Coconut Peanut Chutney / नारियल मूंगफली की चटनी
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5 from 1 vote

Coconut Peanut Chutney / नारियल मूंगफली की चटनी

Coconut chutney is healthy to eat as well as healthy.
Coconut chutney makes food tasty.
You can eat coconut chutney with dal rice.
It can also be eaten with puri, paratha.
Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
Follow the method given below to make coconut spicy and tangling chutney …
Course Dinner, Indian, Lunch, Main Dish, Snacks
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 39kcal

Equipment

  • Mixer Grinder
  • Knife
  • Fry Pan/ Kadhai
  • Spatula
  • Tadka Pan

Ingredients

  • 1 Cup Raw Coconut/ Kachcha Nariyal , If you do not have raw coconut , you can take ripe coconut
  • 1 Cup Raw Peanut / Kachchi Moongphali
  • 1.5 tsp Roasted Gram / Bhuna Chana
  • 2 Unit Green Chili / Hari Mirch
  • 2 Unit Whole Red Chili / Lal Mirch Khadi
  • 1 Inch Ginger / Adrak
  • 6-7 Leaf Curry leaves, For grinding chutney
  • 6-7 Leaf Curry, For tadka
  • 1 tsp Mustard Seeds / Rai
  • 4 Cloves Garlic / Lahsun
  • 10 tsp Coriander leave / Dhaniya Patti
  • 1 Pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1 tsp Desi Ghee / Oil, For frying peanuts
  • 4 tsp Oil, For tadka

Instructions

  • To make coconut chutney take 1 cup chopped raw coconut.
    To make coconut chutney take 1 cup chopped raw coconut.
  • Take 1 cup raw peanuts.
    Take 1 cup raw peanuts.
  • Take 1.5 teaspoon roasted gram.
    Take 1 teaspoon roasted gram.
  • After this, put a kadai / cauldron on the gas.
  • Add a spoon of desi ghee or oil to the pan.
  • When ghee or oil gets hot, add raw peanuts.
    When ghee or oil gets hot, add raw peanuts.
  • And stir the peanuts with a spoon and fry the peanuts.
    And stir the peanuts with a spoon and fry the peanuts.
  • Fry while driving the peanuts or else the peanuts will burn.
  • When the peanuts are fried, take them out in a plate.
    When the peanuts are fried, take them out in a plate.
  • Take 2 whole red chili.
  • Take 10 tablespoons chopped coriander leaves.
    Take 10 tablespoons chopped coriander leaves.
  • Cut into 1 inch ginger.
  • Take 4 cloves of garlic.
  • Take 2 chopped green chilies.
  • Take 6 leaves of curry leaf.
  • Now put the sliced ​​raw coconut pieces in the jar of the mixer grinder, if there is no raw coconut, then ripe coconut can also be used.
  • With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
    With coriander leaves, 2 green chilies,1.5 tsp roasted gram, 1 inch chopped ginger, 6 to 7 curry leaves, 2 whole red chilies, 4 chopped garlic.
  • And add salt as per taste.
  • If you want to eat more or less spicy, then according to you, reduce or decrease the amount of green chillies.
  • Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
    Put 3/4 cup water in the jar or else there will be trouble in grinding the chutney.
  • Grind the chutney in the mixer grinder.
  • Now take out the chutney in a bowl.
    Now take out the chutney in a bowl.
  • Now place a tadka pan to the tempering on the gas.
    Now place a tadka pan to the tempering on the gas.
  • Put 4 teaspoons of oil in the pan.
    Put 4 teaspoons of oil in the pan.
  • When the oil is hot, add one spoon cumin seeds to the oil.
    When the oil is hot, add one spoon cumin seeds to the oil.
  • When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
    When the cumin starts crackling, add 2 whole red chilies (cut in two pieces) in it.
  • After that add 6 to 7 curry leaves.
    After that add 6 to 7 curry leaves.
  • Then add 1/2 teaspoon mustard seed.
    Then add 1/2 teaspoon mustard seed.
  • When the mustard seed starts crackling, add a pinch of asafoetida.
    When the mustard seed starts crackling, add a pinch of asafoetida.
  • Now turn off the gas and pour this tempering in the chutney bowl over the top.
    Now turn off the gas and pour this tempering in the chutney bowl over the top.
  • Spicy and tangy chutney is ready.
  • Enjoy this chutney with idli and dosa.
  • You can also eat this chutney with dal and rice or puri, paratha.
  • This chutney is very tasty and healthy.
  • Please prepare and eat the sauce and write your experience in the comment section.

Notes

  1. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams).
  2. Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table).
You can try few more chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

baigan bharta
Baingan Bharta / Mashed Egg Plant
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5 from 1 vote

Baingan Bharta / Mashed Egg Plant

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.
Course Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 37kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Plate
  • Knife

Ingredients

  • 1 Unit Brinjal / Baigan, weight should be approx 200 grams
  • 1 Unit Big Onion/ Bada Pyaz, Chopped finely
  • 2 Unit Big Tomato / Bada Tamatar, Chopped finely
  • 1 Unit Green Chili / Hari Mirch, Chopped finely
  • 1 inch Ginger / Adrak, Chopped finely
  • 4 clove Garlic / Lahsun, Chopped finely
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Dry Mango Powder/ Amchur Powder
  • as per taste Salt / Namak
  • 3 tsp Oil / Tel

Instructions

  • Take an eggplant to make brinjal bharta. Wash the brinjals.
    Take an eggplant to make brinjal bharta.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
    Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
    Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
  • Now place the brinjals on an iron plate.
  • Now place the brinjals on an iron plate.
  • And cook the eggplants.
    And cook the eggplants.
  • And cook the eggplants.
  • Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
  • When the eggplant is cooked, its skin will start to get lighter.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is half cooked, push the garlic inside the eggplant.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is cooked, its skin will start to peel lighter.
  • Now remove the eggplant from the gas.
    Now remove the eggplant from the gas.
  • When the eggplants become slightly cold cut off the top of the brinjal.
    When the eggplants become slightly cold cut off the top of the brinjal.
  • And remove the eggplant peel.
  • Remove the peel of the brinjal. No peel should be avoided at all.
  • Throw the eggplant peel.
  • After this, make a knife incision in the brinjal.
    After this, make a knife incision in the brinjal.
  • If there are seeds in the brinjal, remove the seeds with the help of a spoon.
    If there are seeds in the brinjal, remove the seeds with the help of a spoon.
  • When the seeds are out, mash the brinjals with the help of a spoon.
    When the seeds are out, mash the brinjals with the help of a spoon.
  • Now finely chop the onion.
    Now finely chop the onion
  • Finely chop tomatoes.
    Chop a tomato into small pieces
  • Cut 1 inch ginger into slices. Also cut green chilies.
    Cut 1 inch ginger into slices.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 3 tsp oil in the kadai / pan.
    Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot, add cumin seeds to it.
    When the oil is hot, add cumin seeds to it
  • When the cumin starts crackling add asafoetida to it.
    When the cumin starts crackling add asafoetida to it.
  • Then add green chili.
    Then add green chili.
  • Then add chopped onions.
    Then add chopped onions.
  • Add chopped ginger too.
  • Fry onion. When the onion turns light brown.
    Fry onion. When the onion turns light brown.
  • Then add chopped tomatoes, Now mix tomatoes.
    Then add chopped tomatoes, Now mix tomatoes.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
    Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
  • Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
    Now cook tomatoes and onions with spices.
  • Then add mashed eggplant.
    Then add mashed eggplant.
  • Mix the eggplant with the spices.
    Turn down the flame to medium,
    And cook for 3 minutes.
    Keep stirring the brinjals in between.
    Mix the eggplant with the spices
  • After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
    After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
  • Cook for 2 more minutes.
    And finally, add chopped coriander.
    Cook for 2 more minutes. And finally add chopped coriander, And cook for 1 minute.
  • And cook for 1 minute.
    And cook for 1 minute.
  • And serve with roti or paratha.
    And serve with roti or paratha.

Video

Notes

  1. If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
  2. 100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
  3. With this, the problem of insomnia is overcome and the body’s immunity increases.

Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Tamatar Dhaniya Chutney / Tomato Coriander Chutney
Tamatar Dhaniya Chutney / Tomato Coriander Chutney
Print Pin
5 from 1 vote

Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Tomato and coriander both are very good for health.This chutney is very good for health as well as you can make this in no time.With the tempting taste of chutney, you can enjoy with meal, with aloo pakoda, any type of chat.You can also enjoy this exotic chutney with bhel poori, you can sprinkle chutney on namkeen and can enjoy this yummy chutney.
Course Main Dish, Snacks, Starter
Cuisine Indian, Main, snacks
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 People
Calories 0.01kcal

Equipment

  • Mixer Grinder
  • Spoon
  • Bowl

Ingredients

  • 1 Unit Tomato / Tamatar
  • 1/2 Unit Lemon / Neebu, squeeze the lemon juice
  • 4 Cloves Garlic / Lahsun
  • 2-3 Unit Green Chilly / Hari Mirch
  • 10 tsp Coriander leaves / Dhaniya Patti
  • As per taste Black Salt / Kala namak

Instructions

  • First Clean all the ingredients except salt.
    First Clean all the ingredients except salt.
  • Tomato
  • After that put all the ingredients in the mixer jar.
    After that put all the ingredients in the mixer jar.
  • After that grind coarse all the ingredients, Do not make very thin paste.
    Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  • Yummy chutney is ready. Enjoy this chutney with any thing. Full taste of meal will change.

Notes

  1. Here important thing is that you need to grind mixture coarse not very pulpy.
  2. You can enjoy this chutney with potato pakodi, onion pakodi, mashed potato, potato fry and many more.
You can also try some more chutney…
  1. Mint Tomato Chutney/ Pudina Tamatar Chutney
  2. Guava Chutney/ Amrood Ki Chutney
  3. Gooseberry Chutney/ Amla Chutney
  4. Coconut Peanut Chutney/ Nariyal Moongphali Chutney
  5. Raw Mango Chutney
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