Cake House

Green chutney is nothing new to Indian house holds, yet each home has it's own way to make it. The proportion of the ingredients and addition of a few different ones make a huge difference in the taste of this humble dish. My Mom's recipe for this chutney has always been a talk of the town and whoever tasted it claimed that it was the best chutney they have ever had. So this time when she was visiting me, I stood next to her with a pen and a notebook and measured all the ingredients, she dumped into the blender and now when I made the chutney following her recipe, it came out exactly as hers. Sharing her recipe to make kairi aur dhaniya ki chutney. Do let me know how it turned out for you :) All you need is Fresh Dhaniya \ Coriander - 3 cups Fresh pudina \ Mint - 1 cup Green chili - 2-3 Ginger - 2 inch piece Garlic - 6-8 cloves Kairi \ Raw mango - 1 ( medium ) Salt to taste Heeng \ Asafoetida - 1\4 tsp Zeera \ Cumin seed - 1 tsp Method of preparation Clean mint and coriander an...

Coconut chutney is the most famous South Indian style chutney. This was the only chutney we had with our monthly treat of Dosa and idli as kids. I am sharing the traditional way in which most household make this chutney. There could be some variations but the basic recipe remains the same. Here it is. Prep time - 10 minutes Making time - 10 minutes Yields - A cup of chutney All you need is Coconut - 1 cup ( cut into small pieces. ) Roasted Bengal gram - 1\4 cup Curd - 2 tbsp Green chili - 1 Ginger - 1\2 inch piece Salt to taste For tempering Oil - 1 tbsp Mustard seeds - 1\2 tsp Urad dal\ split skinned black lentil - 1 tsp Dry red chilies - 1-2  ( broken ) Curry leaves - 1 sprig Heeng \ asafoetida - 1\4 tsp Method of preparation Blend all the ingredients for chutney in a blender to make a smooth paste. Use little water to blend the chutney. Transfer in the serving bowl. For the tempering Heat oil in a small pan. Add mustard seeds and urad dal. Fry till the dal turns brown. Add dry r...

Khatti meethi Imly ki chutney is a delicious chutney made with tamarind. It is an essential ingredient to make chaats. It can be made with either jaggery or sugar. I like to add both jaggery and sugar in my chutney, but the amount of jaggery is more. Here is the recipe. All you need is Tamarind - 100 g Jaggery - 100 g ( broken into small pieces ) Sugar - 2 tbsp Black salt - 1 tsp Roasted cumin powder - 1\2 tsp Red chili powder - 1\4 tsp Coarse fennel powder - 1 tsp Dry ginger powder - 1\2 tsp Raisins - 1 tbsp Dry dates \ Chuhare - 3-4 ( soaked in hot water for 10 minutes and chopped ) Method of preparation Heat 5-6 cups of water in a pan. When it comes to a boil, switch off the heat. Add the tamarind in the water and keep aside for an hour. With your hands, mash the tamarind in water. Pass it through a soup strainer and try to take out as much pulp as possible. Put the mixture on heat. Add jaggery, sugar, black salt, roasted cumin powder, fennel powder, dry ginger powder, raisins and d...

This spicy Garlic and red chili chutney is a traditional Rajasthani recipe. It's quick to make and take any Indian meal to a different level. Here is the recipe. All you need is Garlic cloves - 1 cup Ginger - 2 tsp Amchoor powder - 1 tsp Salt - 2 tsp Red chili powder - 3 tsp Method of preparation Grind all the ingredients in a blender to make a smooth paste.