These Ayurvedic Chutney Recipes Will Complete Your Meal

Try these yummy chutneys with whatever you like be it dosa, idli or even a sandwich. They are healthy and yummy for sure.

Sesame Chutney

Ingredients:

• 3 tbsp white sesame seeds
• 2 tbsp magaj seeds (melon), soaked in water for 3 to 4 hours
• 1 tbsp poppy seeds (khus khus), soaked in water for 3 to 4 hours
• 5 to 6 garlic cloves
• 1/2 inch chopped ginger
• 1 tbsp cumin seeds
• 1 tbsp pippali
• 1 tsp hing or asafoetida
• 4 tbsp desiccated coconut
• 1 tsp jaggery (gud)
• 1 tsp turmeric
• 1 tbsp red chilli powder
• 7 to 8 curry leaves
• 1 tsp fennel seed powder
• Salt as per taste

Method:

• Soak sesame seeds, poppy seeds and melon seeds in water for 3 to 4 hours.
• Combine everything in a processor and grind to make a paste
• Store in the fridge. It will last for a week.
• Tip: If you like your chutney spicy, add green chillies.

Read More:This Is How Master Chef Pankaj Bhadauriya Makes Kashmiri Rogan Josh

Tomato Chutney

Ingredients:

• 6 tomatoes
• 2 onions
• 2 green chillies
• 2 tsp red chilli powder
• 2 tsp garlic
• Pinch of turmeric
• 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• Curry leaves
• 2 tsp ghee

Method:

• Heat ghee and crackle the mustard seeds.
• Add jeera, garlic, onion, green chillies, curry leaves, in that order.
• Saute all till the onion changes colour.
• Add tomatoes, chilli powder, turmeric and salt.
• Cover with a lid and let it simmer for 5 minutes.
• Remove the lid, mash the tomatoes and cook for another 5 minutes
• Add little water and bring it to a boil.
• Remove from heat.

Carrot & Turmeric Chutney

Ingredients:

• 1 cup grated carrots
• 1/4th cup grated coconut
• 1/2 to 3/4 cup grated fresh turmeric
• 1 1/2 tbsp urad dal
• 5 to 6 red chillies
• 1 small tamarind
• 1 tsp mustard oil
• Salt to taste
• Coriander leaves chopped for garnish

Method:

• In a pan, heat the oil and fry the red chillies and urad dal till they turn golden brown.
• Add turmeric and grated carrots.
• Saute carrots until the raw smell disappears.
• Transfer the sauteed elements in a processor and grind with coconut, tamarins, salt and water into a chutney.
• Garnish with coriander.

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