Heat 1 tsp oil in a small pan. Add mustard seeds, dried red chili, curry leaves and a pinch of hing. Let the mustard seeds ...

It's usually seasoned with ingredients like black mustard seeds, curry leaves, fresh ginger, garlic, green chiles, plus a ...

Check them out. Kara chutney hails from the state of Tamil Nadu. Made using tomatoes, onions, and curry leaves, it promises to add a hint of spice to your meals. In the mood for experimentation? Try ...

Combining the freshness of mint with the sharpness of garlic creates a refreshing chutney. Blend together fresh mint leaves, garlic cloves, green chilles, salt, and yoghurt to achieve a smooth ...

He also spoke about how eating chutney made of dhaniya leaves and curry leaves with fried food items reduces the risk of cholesterol and increases digestion. Let's understand the various benefits ...

Image Credit: Getty There are many versions of South Indian-style tomato chutney. Here's a tried-and-tested recipe with basic ingredients and just three steps: To prepare the tadka, heat oil and add ...

3-4 Kashmiri red chillies, one teaspoon of tamarind paste, a pinch of hing or asafoetida, salt to taste, two tablespoons of coconut oil, 5-6 curry leaves, and one teaspoon of mustard seeds.

OKAYAMA--Nearly 50 restaurants here are teaming up to promote the city’s new specialty, curry topped with chutney that features locally grown white peaches. The relish is prepared by boiling the ...