Vrat ki Chutney
Vrat ki chutney– 3 ways: navratri special dish: We basically use chutney as a side dish or accompaniment for any dry dish.
Chutney gives additional flavors and makes that particular dish very tasty. Like, if we add chutney with idli or dosa, the flavors get doubled. So, for keeping that point in mind today I am sharing a recipe of 3 different recipes of chutneys which will enhance the taste of vrat food.
Each chutney is unique in its texture and flavor as well. Preparation time is quite less and tate is just doubled.
A tip while making these chutneys is: Just doubled or triples the quantity of ingredients as per the number of people.
CORIANDER CHUTNEY- KHATTI MEETHI
This green-colored chutney is a bit spicy, a bit sour as well as a bit sweet in taste. We can say the fusion of all the flavors you can find in this.
Made with simple 5 ingredients- coriander, green chili, tomato, salt, and lime juice. You can add more green chilies if you want more spicy flavor. Also, you can add a chunk of ginger but I am avoiding it. I am adding a pinch of sugar in it so the chutney will retain its green color for a longer time.
You can store this in the refrigerator for 4-5 days and serve with parantha, fritters, salad etc during fast.
COCONUT CHUTNEY
As the name indicates, the main ingredient here is coconut. I am using fresh coconut here but you can add dry coconut just soak it in water for 2 hours and use it.
This is the favorite chutney of my daughter so I always make it in simplest form like just simply adding coconut, salt, peanuts, and curd. Blend it and the chutney is ready to eat.
Curd is here to provide little sour flavor. It is best to consume this within a day or in 2 days. It goes well with idli, dosa, chilla or pancakes made during fast.
PEANUT CHUTNEY
I prepare this version of chutney with peanuts and green chilies. The taste of this chutney is a bit spicy and you will definitely love it.
For semi color, I used fresh coriander leaves here. At last, I added a few lemon drops to make it tangy. You can skip adding it.
You can use this chutney as an accompaniment of paranthas, fritters, etc.
Step by step instructions
Preparing Coriander Chutney
- Take a mixing jar, add coriander leaves, green chili, and tomato to it.
Add rock salt, sugar and lemon juice. Without adding water, blend it.
Coriander Chutney is ready.
Preparing Coconut Chutney
- Take a mixing jar, add coconut pieces, peanuts, and salt to it.
Followed by curd. Add water in batches and grind it.
Coconut Chutney is ready to serve.
Preparing Peanut Chutney
- Take a mixing jar, add roasted peanuts to it. Followed by green chilies, salt, roasted cumin powder, and coriander leaves. Blend well.
Transfer the chutney in a bowl and add lemon juice to it.
Peanut Chutney is ready to serve.
Related Recipes
Vrat ki Chutney
Equipment
- Mixer grinder
Ingredients
For coraindet Chutney
- 10 gm fresh coriander leaves
- 1 no green chili
- 1 medium sized tomato
- 2 tbsp lemon juice
- rock salt to taste
- sugar a pinch
For coconut chutney
- 1 cup fresh cocunut pieces
- 1 tbsp peanuts roasted
- 1/4 cup curd(dahi)
- salt to taste
For peanut chutney
- 1/2 cup peanut roasted
- 2 green chili
- corainder leaves few
- 1 tbsp roasted cumin powder
- salt to taste
- 1 tbsp lemon juice
Instructions
Preparing CorianderChutney
- Take a mixing jar, add coriander leaves,green chili, and tomato to it.
- Add rock salt, sugar andlemon juice. Without adding water, blend it.
- Coriander Chutney isready.
Preparing Coconut Chutney
- Take a mixing jar, add coconut pieces,peanuts, and salt to it.
- Followed by curd. Addwater in batches and grind it.
- Coconut Chutney is readyto serve.
Preparing Peanut Chutney
- Take a mixing jar, add roasted peanuts toit.
- Followed by greenchilies, salt, roasted cumin powder, and coriander leaves. Blend well.
- Transfer the chutney in abowl and add lemon juice to it.
- Peanut Chutney is readyto serve.