Mint Tomato / Pudina Tamatar Chutney

When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
Mint Tomato / Pudina Tamatar Chutney
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5 from 1 vote

Mint Tomato / Pudina Tamatar Chutney

Chutney is very important part of our daily life. We include chutney in our diet to increase taste of the food. In chutney we add spices,that increase the tanginess and taste as well.
In many ways chutney gives nutrition to the body.
Chutney have various types.
Here we will learn to make mint tomato / pudina tamatar chutney.
Follow step by step method to make mint tomato / pudina tamatar chutney …
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Mediterranean
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 people
Calories 32kcal
Cost 10 rupee

Equipment

  • Mixer Grinder
  • Bowl

Ingredients

  • 1 unit Medium Tomato/ Chhota Tamatar
  • 5 tsp Mint/ Pudina
  • 1 unit Green Chili/ Hari Mirch
  • 2 tsp Lemon / Neembu Juice
  • 3 clove Garlic/ Lehsun
  • As per taste Salt/ Namak, or Black Salt

Instructions

  • To make Mint Tomato Chutney take 5 teaspoons of mint.
    To make Mint Tomato Chutney take 5 teaspoons of Mint.
  • Take one medium sized tomato, one green chilli, 3 garliccloves and 2 teaspoons lemon juice with it.
     
    Take one medium-sized tomato, one green chili, 3 garlic cloves and 2 teaspoons lemon juice with it. 
  • Cut the tomatoes and put in the jar of the mixer grinder, add green chili, mint, lemon juice, and salt to taste. You can also use black salt if you want.
    Cut the tomatoes and put in the jar of the mixer grinder, add green chili, mint, lemon juice, and salt to taste. You can also use black salt if you want.
  • Then grind chutney, do not grind the chutney too much. The chutney should be coarsely ground, for this, you must first grind chutney for 3seconds, then stop, after that again grind for 3 seconds and check if the chutney is coarsely crushed, otherwise grind again for 3 seconds.
     
    Now grind the chutney in the grinder.
  • Then grind chutney, do not grind the chutney too much. The chutney should be coarsely ground, for this, you must first grind chutney for 3seconds, then stop, after that again grind for 3 seconds and check if the chutney is coarsely crushed, otherwise grind again for 3 seconds. 
  • When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
    When the chutney is crushed, take it out in a separate bowl, try to transfer the chutney in a ceramic bowl, so that the taste of the chutney remains good for a long time.
  • Eat chutney with puri, paratha or dal rice.
     
  • Make sure chutney should not be watery.

Video

Guava Chutney / Amrood Ki Chutney

Transfer the chutney from the jar and keep it in a bowl.

Guava Chutney / Amrood Ki Chutney

Guava is the main fruit in our country. Light green guava is sweet to eat. There are hundreds of small seeds inside it. Guava is very easily found in the market. People also plant their trees in homes. But due to the very common fruit, most people do not know how beneficial it is in health.
Guava is cold in nature. This is the panacea for curing many stomach diseases. Consumption of guava eliminates constipation. Consuming its seeds is also very beneficial for health. Guava contains a sufficient amount of Vitamin C, which benefits many diseases.
Guava chutney is also very beneficial for the stomach.
To make guava chutney, follow the steps given below…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Salad, Side Dish, Snack, Snacks, Starter
Cuisine American, Breakfast, French, Indian, Main, Mediterranean
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 5 People
Calories 12kcal
Cost 14 rupee

Equipment

  • Plate
  • Knife
  • Mixer Grinder
  • Spoon

Ingredients

  • 1 unit Guava / Amrood, or 80-gram guava
  • 1 unit Onion / Pyaz, or 20-gram onion
  • 1 unit Green Chili / Hari Mirch
  • 4 cloves Garlic / Lahsun
  • 1/2 inch Ginger / Adrak
  • 1/4 tsp Cumin / Jeera Seeds
  • 4 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1/4 cup Water / Pani
  • 1 tsp Lemon / Neebu Juice
  • as per taste Black Salt / Kala Namak
  • as per taste White Salt / Safed Namak

Instructions

  • To make guava chutney, take medium-sized guava, the guava should weigh about 80 grams.
  • Finely chop the guava. If you want, you can remove seeds of guava.
    Finely chop the guava.
  • Take 4 teaspoons of chopped coriander.
    Take 4 teaspoons of chopped coriander.
  • Take a quarter of a medium-sized onion or about 20 grams of onion.
    Take a quarter of a medium-sized onion or about 20 grams of onion.
  • Take one green chili, 1/4 tsp cumin/ jeera seeds too.
  • Take some black salt and some white salt.
  • Take a half-inch piece of ginger.
    Take a half-inch piece of ginger.
  • Peel the 4 garlic.
    Peel the 4 garlic.
  • Take one teaspoon of lemon juice.
    Take one teaspoon of lemon juice.
  • Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
    Add chopped guava, onion, green chili, chopped coriander, cumin, garlic, black salt, white salt, lemon juice to the jar of the mixer grinder.
  • Then pour about a quarter cup of water into the jar. So that the chutney is easy to grind.
  • Now grind the chutney in the grinder.
    Now grind the chutney in the grinder.
  • Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
    Keep in mind that the chutney is not ground at all, the chutney should be slightly coarse.
  • Transfer the chutney from the jar and keep it in a bowl.
    Transfer the chutney from the jar and keep it in a bowl.
  • This sauce is very beneficial for the stomach.
    Use this chutney in paratha or puri or food.

Notes

  1. Digestive problems are eliminated by eating guava with black salt. This is the best fruit for digestion.
  2. If your children have worms in their stomach, then consuming guava will be beneficial for them.
  3. Make a paste by grinding guava leaves and applying it under the eyes reduces dark circles and swelling.
  4. If you have constipation, eating guava cooked on an empty stomach in the morning is beneficial.
  5. If you have bad smell from your mouth, chewing soft leaves of guava will be beneficial for you. Apart from this, chewing it also reduces toothache.
  6. If someone has problems with bile, then it is beneficial to consume guava.
You can also try given below chutney’s …
  1. Gooseberry Chutney / Amla Chutney
  2. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  3. Raw Mango Chutney / Amiya Ki Chutney
  4. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  5. Tamarind / Imli Chutney

Dhaniya Aloo || Aloo chat || Coriander Chutney Potato

Serve hot coriander potatoes or sour potatoes.
Serve hot coriander potatoes or sour potatoes.
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5 from 2 votes

Dhaniya Aloo || Aloo Chat || Coriander Chutney Potato

If you are bored with daily food then coriander potato or sour potato is very important to change your taste.
You can also eat coriander potatoes or sour potatoes in evening snacks.
To make Coriander Potato or Sour Potato, follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine Chinese, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people
Calories 84kcal
Cost 20 rupee

Equipment

  • Pressure Cooker
  • Kadhai / Fry Pan
  • Knife
  • Mixer Grinder
  • Bowl
  • Spatula

Ingredients

  • 250 grams Potato / Aloo
  • 1/2 tsp Cumin Seed / Jeera
  • 3 tsp Tamarind Pulp / Imli Paste
  • 2 tsp Desi Ghee/ Butter
  • 12 tsp Coriander leaves / Dhaniya Patti
  • 2 unit Green Chili / Hari Mirch
  • as per taste Black Salt / Kala Namak
  • as per taste Salt / Namak

Instructions

  • To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
  • Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
    Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
  • Put the pressure cooker on the gas.
  • Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
  • When the pressure in the cooker comes out, then peel the potato.
    When the pressure in the cooker comes out, then peel the potato.
  • Cut the potatoes into round slices.
    Cut the potatoes into round slices.
  • Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
    Grind the tamarind into mixer and prepare pulp.
  • Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
  • Take out this chutney in a bowl.
    tamarind / Imli chutney
  • Put the gas on the kadhai/ fry pan.
    Put the gas on the kadhai/ fry pan.
  • Keep the gas on medium heat.
  • Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 3 tablespoons of desi ghee in the pan.
  • You can also add oil or butter if you want, but add desi ghee, this will make the test good.
  • When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
    When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
    When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes.
  • When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
  • Add the tamarind chutney to the potato.
    Add the tamarind chutney to the potato.
  • Mix tamarind chutney to the fried potatoes.
    Mix tamarind chutney to the fried potatoes.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes for 2 to 3 minutes.
  • When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
    When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
  • Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
  • Serve hot coriander potatoes or sour potatoes.
    Serve hot coriander potatoes or sour potatoes.

Notes

You can also try below chutney
Tamarind/ Imli Chutney

Gooseberry Chutney / Amla Chutney

Gooseberry Chutney / Amla Chutney
Amla chutney is ready.
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5 from 2 votes

Gooseberry Chutney / Amla Chutney

Amla chutney is very beneficial for both face and hair.
Eating Amla increases the glow of the face and also helps to black the hair.
Digestion of the stomach is better by eating amla.
To make gooseberry chutney, follow the steps given below …
Course Dinner, Indian, Lunch, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 1kcal
Cost 20 rupee

Equipment

  • Mixer Grinder
  • Bowl
  • Knife

Ingredients

  • 5 Unit Gooseberry / Amla
  • 2 Unit Green Chili / Hari Mirch
  • 10 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • as per taste Black Salt / Kala Namak

Instructions



  • To make gooseberry/amla chutney take 5 amla/gooseberries.






    To make gooseberry/amla chutney take 5 amla/gooseberries.
  • Wash the gooseberry/amla with water.



  • Finely chop the gooseberry/amla.


    Finely chop the gooseberry.
  • Take 2 green chilies.








  • And also take 8-10 teaspoons chopped coriander leaves.


    And also take 10 teaspoons chopped coriander leaves.
  • Now add chopped amla, green chilies, coriander leaves, black salt as per taste in the mixer grinder.


     


     


    Now add chopped amla, green chillies, coriander leaves, black salt as per taste in the mixer grinder.
  • Add about half a cup of water to the jar.


    Add about half a cup of water to the jar.
  • Otherwise, it will be very difficult to grind the chutney.


  • Now grind the chutney in the mixer.


    Now grind the chutney in the mixer.
  • Gooseberry/Amla chutney is ready.


    Amla chutney is ready.
  • Eat Gooseberry/Amla chutney with dal, rice or puri, paratha.


Notes

  1. Amla chutney is very beneficial.
  2. People whose hair is turning white soon. Use amla every day, so that white hair will turn black.
  3. This is a tried and tested recipe.
  4. Increased body weight is also reduced by using amla daily.
You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Tamarind / Imli Chatni
  4. Gooseberry Chutney / Amla Chutney

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

Raw Mango Chutney / Amiya Ki Chutney

Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
Raw Mango Chutney / Amiya Ki Chutney
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5 from 1 vote

Raw Mango Chutney / Amiya Ki Chutney

Amiya chutney is very tasty to eat. Eating Amiya chutney with lentils and rice makes it very tasty. You can also eat Amiya chutney with paratha, puri. Amiya is available in summer season, though pickle of Amiya is also very tasty. But Amiya chutney is a very easy and inexpensive solution to make instant. All you need is amiya green chilli mint green coriander and black salt. Follow the steps given below to make Amiya Chutney …
Course Breakfast, Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, Main
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 People
Calories 1kcal

Equipment

  • Mixer Grinder
  • Knife
  • Bow

Ingredients

  • 4-5 tbsp Raw Mango Pieces
  • 2 Unit Green Chili
  • 10-12 tsp Mint Leaves
  • 2 tsp coriander leaves
  • as per taste Black Salt / Kala namak

Instructions

  • Peel the raw mango first. And cut it. Amiya should be around 4-5 teaspoons.
  • Then take about 10 teaspoons of mint leaves.
    Then take about 10 teaspoons of mint leaves.
  • And also take 2 teaspoons green coriander and 2 green chillies. If you want to eat more or less spicy then take green chilies accordingly.
    And also take 2 teaspoons green coriander and 2 green chili.
  • Now in a mixer grinder add raw mango pieces, mint leaves, coriander leaves, green chillies and black salt as per taste.
  • Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
    Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.

Video

Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Tamatar Dhaniya Chutney / Tomato Coriander Chutney
Tamatar Dhaniya Chutney / Tomato Coriander Chutney
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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

Tamarind / Imli Chutney

tamarind / Imli chutney
Tamarind / Imli Chatni
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4.67 from 3 votes

Tamarind / Imli Chutney

Tamarind / Imli is a leguminous tree belonging to the Fabaceae family and indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruits, which are used extensively in cuisines around the world. Tamarind Chutney or Imli Chutney is a sour and tangy sauce made from Tamarind extract. Tamarind chutney is delicious with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat. As Tamarind add tastes to almost all the India snacks but it has many heathy benefits too. It protects the health of heart, manages diabetes, boosts immunity and improves digestion.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 0.019kcal
Cost 10 rupee

Equipment

  • Mixer Grinder
  • Knife
  • Bowl

Ingredients

  • 3 tsp Tamarind / Imli, Make paste
  • 6 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Cumin / Jeera Seeds
  • 1 unit green chilly, You can add more chilly.
  • Salt as per taste

Instructions

  • Break the tamarind / imli into peaces and soak them into water. If you are sort of time you can boil tamarind with little water.
    tamarind / imli
  • Put tamarind / imli, green chilly, coriander leaves, coriander seeds, cumin seeds, black / kala, white / safed salt into grinding jar.
  • Make paste in the grinder.
    tamarind / Imli chutney
  • Exotic Tamarind / Imli chutney is ready.

Notes

  1. Black / Kala salt is good for stomach.
  2. Cumin / Jeera seeds is also good for digestion.
  3. Exotic chutney is ready. Serve with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat.
You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
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