You can play "guess the secret ingredient" with this mooli chutney (white radish chutney) recipe. When cooked and blended with other ingredients, white radish sheds its sharp sting, taking on a gentle pungency instead. The end result is an exotically flavorful chutney.
chutney
Chutney is a strongly flavored side dish served along with Indian meals, prepared by grinding together (raw or cooked) herbs and spices.
Coconut Curry Leaves Chutney
A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
Microwaved Tomato Salsa, Desi Style
The microwave in my kitchen is usually relegated to the role of reheater – rarely is it called upon to participate in the *making* of a dish. This microwaved tomato salsa recipe dodges the norm!
Peanut Flaxseed Chutney
If you are looking for interesting ways to incorporate flaxseed into your meals, this peanut flaxseed chutney is a must-try. What’s more, you can dare to try this recipe on those who turn their noses up at flaxseed: its peanutty, sweet-sour flavors mask the bitterness of flaxseed.
Cherry Tomato and Coriander Chutney
The tart sweetness of roasted cherry tomatoes and the freshness of coriander leaves come together in this lovely chutney.
Garlic and dry red chilies give it that extra zing.
Curry Leaves and Poppy Seed Chutney
Fresh curry leaves coax you to use them all up before they start to dry, but there is only so much you can add to tempering. How do you make the most of a fat bunch of fresh curry leaves? If you ask me, I’d say make chutney.
Curry leaves and peanut chutney is the recipe I usually turn to, but I tried out an unusual combination this time – a recipe that adds a touch of sweetness to offset the bitterness of curry leaves. With extra notes of nuttiness from poppy seeds and tartness from tamarind, this curry leaves and poppy seed chutney is a one to add to your cherished family recipe handbook.