Chutneys form the crux of spicy tangy Iftar recipes.
They are the crème on top of a very delicious cake. When you tried one of the
chat recipes from the previous posts, you would have noticed the
abundant use of lots of chutneys. Sometimes chutneys are added directly into a
dish, and other times they are served on the side. You can also make a
centerpiece by serving different varieties of chutneys in small bowls.
Chutneys are not something people are unfamiliar
with any more. There are adequate types of chutneys available on supermarket
shelves now. But I am going to share a few selected recipes which go very well
with the recipes shared in the Fry Basket in this book.
The best part is that you can keep these chutneys in
airtight containers in the fridge for almost a week.
|Preparation Time||15 min.|
|Cooking Time||10 min.|
Green chilies 6
Mint leaves 12
Coriander leaves ¼ bunch
Salt ¼ tsp
Cumin crushed 1 tsp
Lemon juice 1 tbsp
Garlic paste ½ tsp
Water ¼ cup
- In a blender add 6 green chilies with 12 mint leaves, ¼ bunch
coriander leaves, ¼ tsp salt, 1 tbsp lemon juice, ½ tsp garlic paste, 1 tsp crushed cumin and ¼ cup water.
- Blend until smooth.