Sanoli's Kitchen: Chutney/Pickle/Dip
Showing posts with label Chutney/Pickle/Dip. Show all posts
Showing posts with label Chutney/Pickle/Dip. Show all posts

Monday, May 13, 2013


Recipe Source & Acknowledgement: Homely Food

I haven't posted much raita recipes till yet, so love to post simple, easy to make cucumber raita, which has a cooling effect in hot Summer days and also helps in digestion. This is a great side dish, mainly a yogurt based dish, goes well with biryani or pulao. It can be had as an accompaniment with some sabjis and chapathis too.


1 Medium Sized Cucumber
1 Cup Plain Yogurt (thick)
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Roasted Cumin Powder
2 Sprigs Coriander Leaves (finely chopped)
1 tsp Sugar
Salt to taste


Wash, peel and grate the cucumber. Set it aside.

Mix salt, sugar, Kashmiri red chilli powder and roasted cumin powder. Blend nicely.

Add grated cucumber and mix well. Sprinkle chopped coriander leaves, red chilli powder and cumin powder on the top. Serve Chilled with any pulao or biryani dish.

Friday, April 26, 2013


Firm and unripe mangoes are choosen for this pickle. This is an easy to make mango pickle, generally made in every Bengali household, where 'paanch phoron' is used. The mango flesh is cooked easilly within the jaggery and sugar syrup and the pickle is thickens a bit. Mango absorbs all the flavors of the spices, very luscious and yummy. You can store it in refrigerator it should last for 1 year. 

250 gm Raw Mango 
150 gm Jaggery
100 gm Sugar
A pinch of Asafoetida
1/2 tsp Turmeric Powder
1/3 tsp Cumin Seeds (jeera)
1/3 tsp Fennel Seeds (saunf)
1/3 tsp Fenugreek Seeds (methi)
1/3 tsp Nigella Seeds (kalonji)
1/2 tsp Mustard Seeds (rai)
3 Whole Dried Red Chillies
1 tbsp Oil (preferably mustard oil)
Salt to taste

Firstly, wash and wipe dry the raw mangoes. Cut mangoes in slices, discard the seeds.
Dry roast cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, mustard seeds and 3 whole dried red chillies for 2 minutes on medium heat. Let it cool a little. Pound coarsely and set aside.
Heat 1 tbsp oil in a pan. Add asafoetida in it. Saute for few seconds, add mangoes and turmeric powder. Saute for another 3 minutes on medium heat. Add jaggery and sugar directly, lower the heat now. 
Now jaggery and sugar melt. Add salt in it and let mangoes cook in the syrup for 5 mins on lower heat. When the density of the gravy will be thicker, remove the pan from heat. Sprinkle coarsely pounded spices on it. Fold well. Your luscious mango pickle is ready now.
Store the mango pickle in a clean or sterilised jar. Keep in a cool dark place or refrigerator. Enjoy!
Linking to: Show you style series -Mango by Viji .
Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights
Linking to: JCO's Gain Popularity event

Wednesday, April 10, 2013


This truelly scrumptious accompaniment is flavoured by red chilli powder, fennel powder, cumin powder, chaat masala and black salt. It is an exotic sweet and sour chutney using dates and tamarind. This toothsome chutney can be had for making chaat items or serve on the side of a snack.

1 Large Lemon Sized Ball of Tamarind (imli)
15 nos Dates, deseeded and chopped (khejur)
2/3 Cup Sugar
1 tsp Chilli Powder
1 tsp Roasted Cumin Seeds Powder (jeera)
3/4 tsp Fennel Seeds Powder (saunf)
1 tsp Chaat Masala
1/2 tsp Black Salt
1/2 tsp Salt
Water as required

Soak tamarind in 1&1/2 cup warm water for 10 mins. Squeeze tamarind for getting pulp and sieve the juice of tamarind.

Grind tamarind with dates to make a coarse paste. Heat a sauce pan, add tamarind-date mixture along with tamarind juice and bring it to a boil. 

Add sugar, chilli powder, cumin seeds powder, fennel powder, chaat masala, black salt and regular salt in it. Keep stirring for 4-5 minutes in low heat. Switch off the heat, chutney is ready now. 

Let it cool and store in refrigerator for few weeks. Serve with any yummy chaat item or snacks. Yummy!!!


Green Chutney is nothing but mint and coriander flavoured chutney, lemon juice enhances its taste more. An essential item to assemble most of the chaats or Indian street foods, is very easy and quick to make.  The chutney retains its green and attractive colour as well as taste due to addition of lemon juice.  

1 Small bunch of Coriander Leaves / Cilantro (washed and roughly chopped)
10-12 Mint Leaves
1 tbsp Fresh Lemon Juice
4 Pods of Garlic
4 Green Chillies
1/4 tsp Grated Ginger
1/2 tsp Chaat Masala
1 Small Tomato (Chopped)
Salt to taste

Put green chillies, ginger, garlic and tomato in a chutney jar of grinder.

Now add mint leaves, coriander leaves, lemon juice, chaat masala, salt and 1 tbsp water in it.

Grind for a minutes to make a smooth homogenous paste. Yummy green chutney is ready to serve with chaat item or any yummy snacks. May enjoy this as a spread on bread toast or sandwiches!

This chutney can be stored in refrigerator upto a week.

Tuesday, March 19, 2013


This time mint and coconut are abundantly available in local market. Fresh bunch of mint I bought to make this 'mint coconut chutney'. It is a popular great green chutney or Indian dip, very refreshing, tastes sublime!


3/4 Cup Fresh Mint Leaves (washed)
1/2 Cup Grated Coconut
5-6 Green Chillies (according to taste)
A Small Quantity of Tamarind (I used 1 tsp)
1 tbsp Bengal Gram Lentil (roasted)
1/3" Ginger
1/4 tsp Turmeric powder
1/4 tsp Cumin seeds
Salt to taste

1 tsp Urad Dal
3/4 tsp Mustard seeds
A pinch of Asafoetida
8 Curry Leaves
1 Whole Dry Red Chilli
1 tsp Oil

Saute mint leaves in a pan on medium flame for 2 minutes. Grind coconut, green chillies, gram lentil, tamarind salt and cumin seeds with little water for a minute. Now put mint leaves, ginger, turmeric and salt in it. Grind for another a minute till everything blend nicely.

Heat oil in a pan. Add asafoetida and mustard seeds. Let mustard seeds splutter. Add urad dal, red chilli and curry leaves. Saute for a minute. switch off heat now. Pour this seasoning over the blended mixture. Store it in a airtight container and refrigerate for several days. Serve with idlis, upma, uthappam, dosas or any kind of snacks; a good side dish with biryani or pulao too. Enjoy this toothsome chutney!!!