Take a blender and add roasted walnuts, grated coconut, green chilies, cumin powder,and salt. For a creamy texture, you can ...
Vada pav, the beloved street food from Maharashtra, is often enjoyed with a specific kind of dry garlic (lehsun) chutney. It has a reddish colour. Image Credit: Getty This fiery chutney can elevate a ...
Chutney is the ultimate sidekick. It comes in so many varieties and always manages to switch up the flavour game.
Now, add your chopped coriander, roasted tomatoes, garlic cloves, green chillies, and optional walnuts into a mixer or ...
Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months.
This apple chutney has a tangy ... Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) ...