Pages

Search This Website

5 September 2022

Try 5 Traditional Chutneys That Will Enhance The Taste Of Your Food

 Try 5 Traditional Chutneys That Will Enhance The Taste Of Your Food

If there is no chutney in the plate of an Indian dish adorned with 56 bhog, then the food is considered incomplete. Every state has its own traditional food, which works to make it more delicious, the traditional chutney of that place. If you also like to eat spicy food, then we are telling you about 5 traditional chutneys, whose taste will make you lick your fingers.

To make spicy garlic chutney of Rajasthan, first soak 15 to 20 red chilies in water for 1 hour. Now add 15 to 20 cloves of garlic and one inch piece of ginger and grind it finely. Heat oil in a pan and add a pinch of asafoetida, cumin and mustard seeds. Fry them well. Now add ground chili paste to it, mix it well, add a little water and fry while cooking for 3 to 4 minutes. Garlic chutney is ready.

To make Golkhali Potato Chutney, boil most of the potatoes. Take them out and keep them outside for 1 hour till the water dries up. Take white or black sesame seeds and fry them. Now grind 4 to 5 cloves of garlic, 2 whole red chilies, dried mango powder or lemon juice, salt as per taste and 2 teaspoons of water. Now cut the boiled potatoes into small pieces. Mix sesame paste in potatoes. Now temper some mustard seeds and green chilies in hot oil and mix in potato chutney. Gorkhali Aloo chutney is ready.

To make South Ki Kara Chutney, fry 1 teaspoon gram dal, 1 teaspoon urad dal, 2 whole red chilies, 1 onion, 3-4 cloves of garlic, 1 tomato. After that, grind it after cooling and then finally add salt according to taste, tamarind pulp and 2 teaspoons of water. Fry with mustard seeds and curry leaves. South ki kara chutney is ready.

To make Shengdana Chutney, first roast the peanuts in low flame. Separate its peel. Now heat oil in a pan, add cumin seeds to it. After the cumin seeds crackle, fry the garlic and peanuts till they turn red. Now let it cool and grind it. Maharashtra's Shengdana Chutney is ready.

To make Punjabi Dhaba Style Hari Chutney, first wash and chop the mint, buckwheat, coriander, onion, tomato and green chilies thoroughly. Now add salt and orange seeds according to taste. Grind all these finely in a mixer. Punjabi Dhaba Style Green Chutney is ready.

No comments:

Post a Comment

There are 2 types of human memory! Know which memory gets reduced when things are forgotten and which are more at risk

 There are 2 types of human memory! Know which memory gets reduced when things are forgotten and which are more at risk Type of memory : Th...