It’s also called Dhaniya Pudhina Chutney. Pudhina is mint, whereas Dhaniya is cilantro. This chutney is also known as ...

Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food ...

Tomato Chutney: Rich in lycopene, tomatoes can help reduce cholesterol levels. Cook tomatoes with spices and blend them to make a tangy chutney. Mint Chutney: Mint has properties that can aid in ...

Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely ...

To understand the role of chutney in Indian cuisine, it is helpful to begin with the story of the chaat, which, while often viewed as somewhat mythical, highlights many of the qualities chutneys bring ...

A sweet and savory street food made with deep-fried soaked balls of urad dal and topped with curd, various spices, ...

A traditional Uttarakhandi side dish, Bhang Ki Chutney or hemp seeds chutney is safe to eat. Hemp seeds are rich in proteins, ...

Eaten straight away, the keema has a lively freshness to it, due to the green paste of mint, coriander, chillies and spring onions. After a day in the fridge, it has greater depth. Try both and ...

Both these starters are accompanied by a sweet and tangy plum and mango chutney, as well as a spicy mint and coriander chutney. Some other appetisers include the sour, tingling shallots pickled in ...

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