Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.

The taste is fresh, little spicy and slightly tangy. Coconut gives mild sweetness and also balances the sharp taste of mint. This chutney makes even plain bread or toast taste good. I feel it adds a refreshing taste to simple sandwiches. It helps save time during mornings.

About Sandwich Chutney

Sandwich Chutney is a popular green chutney used mainly in Indian street style sandwiches. It is little different from regular green chutney because coconut is added here. Coconut makes the chutney thick and smooth which is perfect for spreading. This texture makes sandwich taste more better.

This recipe has a thick but still smooth texture. You can add water little by little, if it becomes too watery then it will soak the bread and make it soggy. Mint and coriander gives a nice green color and fresh kind of smell. That fresh aroma comes out while grinding itself. You can also use this in chapati or kati roll.

This chutney is very flexible and can be used in many ways. You can spread it on bread, use it in chaat or even serve with cutlets. Lemon juice adds light tang and keeps the chutney fresh for some time. Sugar is added just little to balance all flavors. It does not make chutney sweet at all.

I usually make this chutney fresh and store it in fridge for busy days. This is one chutney I make very often at home. Sometimes I make it even twice in a week.

Sandwich Chutney Ingredients

• Coriander leaves - I have used for main flavor and green color. It gives freshness to the chutney. 
• Mint leaves - I added for cooling taste and strong aroma. It makes the chutney fresh. You can reduce mint if you don't like strong flavor.
• Grated coconut - I have used for thickness and mild sweetness. Frozen coconut also works fine if fresh is not there.
• Green chilli - I used one long variety for spice. It adds heat but not too much. You can just add more or less as per taste.
• Sugar - I added little to balance spice and tang. It does not make chutney sweet. You can skip if you want.
• Lemon juice - I used for slight tang and freshness. It also keeps the green color. You can use vinegar also.

Similar Recipes

• Mint Chutney
• Peanut Chutney
• Curry leaves chutney
• Garlic chutney
• More chutney recipes

How to make Sandwich Chutney Step by Step

1.Clean coriander and mint leaves, rinse it with water at least for 2 times, Set aside. In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.

2.Add lemon juice, then add salt

3.Then add sugar and little water and grind it s fine paste to a spreadable consistency.

Serve with bread sandwiches.

Expert Tips

• Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
• Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
• Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
• Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
• Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.

Serving and Storage

This is used for sandwiches, toast, cutlets and chaat items. Serve it fresh for best taste. Store leftover chutney in fridge and use within one or two days only. Do not keep outside for long time.

FAQS

1.Can I skip coconut?

You can skip it, but chutney will be thin and taste little different.

2.How long can I store?

It stays good for one or two days in fridge.

3.Can I use this chutney for chaat?

Yes it works very well for chaat and snacks.

4.Is sugar needed in this chutney?

It is added just to balance taste, you can skip.

5.Can kids eat this chutney?

Yes kids can eat, just reduce green chilli.

If you have any more questions about this Sandwich Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sandwich Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Sandwich Chutney Recipe

Sandwich Chutney is a fresh and tasty green spread made using coriander, mint and coconut. It is mostly used in sandwiches, chaat and can be used as a side for many snacks. This chutney is very easy to prepare and can be made in few minutes without much effort. It does not need any cooking which makes it more easy.

Course Breakfast, Snack

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, sandwich, sandwich recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 155kcal

Author Sharmilee J

Ingredients

• 1 cup loosely packed coriander leaves
• ¼ cup loosely packed mint leaves
• ¼ cup loosely packed coconut grated
• 1 no green chilli long variety
• ¼ teaspoon sugar
• salt to taste
• 1 teaspoon lemon juice
• 2 to 3 tablespoon water

Instructions

• Clean coriander and mint leaves, rinse it with water at least for 2 times, set aside.
• In a mixer jar, add coriander leaves, mint leaves, coconut, green chilli.
• Add lemon juice, then add salt.
• Then add sugar and little water and grind it to a fine paste of spreadable consistency. Sandwich Chutney ready!

Notes

• Water control - I always add water little by little while grinding. Try not to add more at once or chutney will become watery.
• Grinding texture - I grind it to smooth paste so it spreads easily on bread. If it is coarse, spreading will be tough.
• Fresh leaves - I usually use fresh coriander and mint leaves. Old leaves may give bitter taste sometimes.
• Spice balance - I adjust green chilli based on who is eating at home. For kids I add less.
• Storage - I store the chutney in clean airtight container. Since coconut is added, I finish it within one or two days.

Nutrition

Serving: 20g | Calories: 155kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 892mg | Fiber: 8g | Sugar: 3g | Vitamin A: 9239IU | Vitamin C: 43mg | Calcium: 156mg | Iron: 4mg

The post Sandwich Chutney Recipe appeared first on Sharmis Passions.

A few slices of crusty bread and this dipping oil bread dipping oil is a combo you need on your Holiday food tables. It comes together quickly and with simple ingredients, but will become your new favorite way to eat bread!

Ever since I tried a version of this bread dipping oil at a friend’s place a few months ago, I have been hooked! I have made this for every single gathering I have hosted since, and it’s been wiped clean each time!

This dipping oil is a quick and simple recipe that comes together in under 15 minutes. But it’s got tonnes of flavor from the roasted bell pepper, garlic, and seasonings. And my favorite part? It’s got a long shelf life! Especially helpful if you’re hosting as that’s one less thing to make on the day.

While it’s great for parties, this olive oil dip for bread is the kind of thing I would also make for a gossip session with a friend over chai or for myself on an evening when I want a fancy but easy snack. The options are truly endless.

Ingredients for Dipping Oil

• Olive oil – forms the rich base of the dip. I would recommend using a quality one for the best flavor
• Bell pepper – roasted until charred. Delivers body and a sweet, smoky flavor to the dish
• Walnuts – bring lots of texture and a nutty flavor
• Black olives – adds salty, savory flavor and texture
• Balsamic vinegar – for a touch of tang and sweetness to add balance
• Honey – the sweetness help soften the acidity and softens the acidity and rounds out the flavours.
• Garlic – freshly grated for flavor and aroma. I would not recommend subbing for garlic powder as it won’t give the same flavor.
• Orange peel – finely chopped for that beautiful citrusy brightness and lift. it’s an unexpected ingredient, but one I highly recommend
• Seasonings – parsley and Italian seasoning for fresh, herby flavors
• Salt

Customisation Ideas

• Skip walnuts or replace them with almonds or pine nuts for a different texture
• Add a pinch of chilli flakes if you like a little warmth
• Replace honey with maple syrup for a deeper sweetness
• Stir in a spoon of sun-dried tomatoes for extra intensity
• Make it smoother by pulsing briefly in a mixer for a more spread-like texture

Serving Ideas

• Serve with toasted bread cubes, sourdough, or focaccia
• Spoon over grilled vegetables or roasted potatoes
• Use it as a finishing drizzle for burrata or fresh mozzarella
• Add to a grazing board with cheese, fruit, and nuts for an easy centrepiece

This roasted red pepper dipping oil is one of those recipes that is loved by every single person that tries it. Make it for your holiday party and watch it disappear in minutes!

Print

Bread Dipping Oil

This bread dipping oil will be the star of your Holiday food table. It comes together quickly and with simple ingredients, but every bite feels like a flavor explosion.

Course Side Dishes, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 4 persons

Calories 326kcal

Author Richa

Ingredients

For the dip

• 1 medium red bell pepper
• ¼ cup olive oil
• ¼ cup sliced black olives
• ⅛ cup chopped walnuts
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• 2-3 garlic cloves grated
• 1 teaspoon finely chopped orange peel
• ½ teaspoon parsley
• ½ teaspoon italian seasoning
• ⅛ teaspoon salt

To serve

• 8 Bread slices cut into cubes

Instructions

• Set a wire mesh or jaali on the stove flame, place red bell pepper and roast on very low heat for 8-10 minutes. Keep turning as blisters are formed and roast until it is charred on all sides. Transfer to a bowl and keep covered for 5 minutes so they soften and can be peeled easily. Peel off the skin from the roasted peppers and finely chop them.
  1 medium red bell pepper
• Take oil in a bowl, add olives, walnuts, balsamic vinegar, honey, garlic, orange peel & chopped bell pepper. Season with parsley, italian seasoning and salt and mix well till all the ingredients come together.
  ¼ cup olive oil, ¼ cup sliced black olives, ⅛ cup chopped walnuts, 1 teaspoon balsamic vinegar, 1 teaspoon honey, 2-3 garlic cloves, 1 teaspoon finely chopped orange peel, ½ teaspoon parsley, ½ teaspoon italian seasoning, ⅛ teaspoon salt
• Serve with bread cubes.
  8 Bread slices cut into cubes

Notes

1. Dip can be made in advance and will stay good for 4-5 days when refrigerated in an airtight container.

Nutrition

Calories: 326kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 471mg | Potassium: 174mg | Fiber: 4g | Sugar: 6g | Vitamin A: 974IU | Vitamin C: 39mg | Calcium: 88mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Bread Dipping Oil appeared first on My Food Story.

How to Make Curd or Indian Yogurt at Home with just 2 ingredients. Curd is known as Yogurt in English and Dahi in Hindi. You can make curd easily at home without any special equipments. I have shared detailed method for making curd at home and shared all my tips and tricks for perfect set...

Read More

The post Homemade Yogurt Recipe appeared first on Yummy Tummy.

Lehsun Ki Chutney is a spicy garlic flavored dip that goes well with roti, chapati or even snacks. Lehsun Ki Chutney is a Rajasthani cuisine dip for roti, snacks and chaat. It is simple to make and very quick, you can have it ready in minutes. The garlic in this recipe has strong, punch flavor while the chilies give a nice heat. Also lemon juice adds a bit of tang and it balances the flavor.

This chutney is mostly used in Rajasthani food, but it works anywhere you need spicy side dish. The red color from Kashmiri chilies makes it looks really inviting. I like how it adds extra flavor without needing anything fancy. It is easy to make and perfect if you want something small to lift up simple meals.

About Lehsun Ki Chutney

Lehsun Ki Chutney is quite famous in Rajasthan. It's made by grinding garlic together with red chilies, salt and lemon juice. The paste comes out slightly coarse because of garlic. It is spicy, tangy and very aromatic. It stays for a week in fridge so its helpful in busy days.

The texture is soft but a little rough bits of garlic here and there which gives a bite while eating. Flavor is strong, tangy and spicy. Some people add oil or roasted spices, which makes it richer but simple version is also great. This chutney is bold and full of flavors, it really wakes up your taste buds in one go.

This chutney recipe have different variations in many regions. You can just roast the garlic and for mild flavor. You can add some peanuts or sesame seeds to make crunchy bits. I usually make a small batch at home and keep in fridge so I can just scoop it with my roti or snacks. It has spiciness but not overpowering.

I usually make it on weekends for dosa or Idly. It goes so well with warm chapati or bajra roti. I sometimes add a bit of gingelly oil to it. I love garlic chutney so this was a treat for me. You can accompany this chutney with many chats, sandwiches and snacks too.

Lehsun Ki Chutney Ingredients

• Garlic - I had used fresh garlic cloves for that strong aroma and bold flavor. You can roast them also if you want the taste to be more mild. This is actually the main ingredient here.
• Kashmiri red chilli powder - I used this for that bright red color and it's also not too spicy. You can also add normal red chilli powder, just reduce it a bit if you don't want it spicier.
• Lemon juice - I just added some to reduce that strong garlic hit. Lime juice will also do fine. It gives a nice tangy to the chutney.

Why This Recipe Works

• This recipe is quick and easy to make, uses very few ingredients.
• It is bold and spicy and adds flavor to simple meals.
• The texture is soft but slightly coarse which makes it rustic and nice.
• You can use it as dip, spread or mix in snacks.
• Garlic is healthy and good for immunity, so it is also good for health.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Lehsun ki Chutney Step by Step

1.Peel the skin from garlic, measure and transfer to a mixer jar along with salt, red chilli powder, lemon juice.

2.Add little water and grind it to a semi fine paste.

Serve hot with bajra roti.

Expert Tips

• Adjust spice - I usually start with less chilli powder and then add some more only if needed.
• Fresh garlic -Use only fresh garlic as it gives best aroma and taste. Old garlic can taste bitter.
• Consistency -You can add a little water while grinding to get semi-fine paste. Not too watery.
• Lemon juice -I always add lemon at end, it balances the spice and reduces harsh taste.
• Hot Oil -If you want you can also add hot oil on top of the chutney for a better taste. You can either use gingerly or ground nut oil for best flavor.

Serving and Storage

Serve this with chapathi, bajra roti or snacks. It goes well with chaats too. Store in fridge in small jar, use for up to a week. Let it come to room temperature before using, or just scoop and eat. Very handy for quick meals.

FAQS

1.Can I skip lemon juice?

Yes, chutney will taste strong and pungent without it. Lemon balances the flavor.

2.Can I make it in advance?

Yes, I make it and keep in fridge for a week. Tastes even better after few hours.

3.Can I reduce spice?

Yes, just reduce some or use Kashmiri red chili for mild heat.

4.Can I use oil?

Yes, you can add gingelly or sesame oil. Gives extra aroma.

5.Does it stay fresh?

Yes, in fridge for a week in airtight jar. I usually keep small jar for daily use.

If you have any more questions about this Lehsun Ki Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Lehsun Ki Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Lehsun Ki Chutney Recipe

Lehsun Ki Chutney is a spicy garlic flavored dip that goes well with roti, chapati or even snacks. Lehsun Ki Chutney is a Rajasthani cuisine dip for roti, snacks and chaat. It is simple to make and very quick, you can have it ready in minutes. The garlic in this recipe has strong, punch flavor while the chilies give a nice heat. Also the lemon juice adds a bit of tang and it balances the flavor.

Course Breakfast, Side Dish

Cuisine Indian

Keyword 30 mins recipes, chutney recipes, garlic recipes, lemon recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 small cup

Calories 105kcal

Author Sharmilee J

Ingredients

• ½ cup garlic cloves
• 1 and ½ teaspoon kashmiri red chilli powder
• 1 teaspoon lemon juice
• salt to taste
• water as required

Instructions

• Peel the skin from garlic, measure and transfer to a mixer jar along with salt, red chilli powder, lemon juice.
• Add little water and grind it to a semi fine paste.
• Serve Lehsun Ki Chutney with bajra roti, chapathi.

Notes

• Adjust spice - I usually start with less chili powder and then add some more only if needed.
• Fresh garlic -Use only fresh garlic as it gives best aroma and taste. Old garlic can taste bitter.
• Consistency -You can add a little water while grinding to get semi-fine paste. Not too watery.
• Lemon juice -I always add lemon at end, it balances the spice and reduces harsh taste.
• Hot Oil -If you want you can also add hot oil on top of the chutney for a better taste. You can either use gingerly or ground nut oil for best flavor.

Nutrition

Serving: 40g | Calories: 105kcal | Carbohydrates: 23g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 28mg | Potassium: 297mg | Fiber: 2g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 1mg

The post Lehsun ki Chutney Recipe appeared first on Sharmis Passions.

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.

Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trusty chilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.

Ingredients for Thecha

• Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
• Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
• Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
• Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
• Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point. 
• Salt: To season

Richa’s Top Tips

• Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
• Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
• Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
• Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.

Frequently Asked Questions

Thecha Dishes You’ll Love

Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try

Thecha Naan:  Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.

Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests. 

Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers. 

Storage Tips

• Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
• Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
• Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.

If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.

Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!

Watch Thecha Recipe Video

Print

Thecha Recipe

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Course Side Dishes

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 2 tablespoons cooking oil
• 30 green chillies whole, stems removed
• 15 garlic cloves whole
• ½ teaspoon salt
• 2-3 green coriander stems and leaves
• 2 tablespoons roasted de-skinned groundnuts

Instructions

• Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.
  2 tablespoons cooking oil, 30 green chillies, 15 garlic cloves
• Add them to a mortar and pestle, along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste.
  ½ teaspoon salt, 2-3 green coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts

Video

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1418mg | Potassium: 88mg | Fiber: 12g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Thecha Recipe | How to Make Thecha appeared first on My Food Story.

Diwali is incomplete without dips and here are 16 simple dip recipes that will add so much colour and deliciousness to your Diwali celebrations

Diwali is the season for lights, laughter, and of course, endless snacking! Between the sweets, chaats, and appetizers, there’s always room for something fun and flavorful — and that’s where these dip recipes come in. A good dip has the power to transform even the simplest snack into something party-worthy. Whether you’re serving tikkas, kebabs, chips, or samosas, a creamy, tangy, or spicy dip can take things from tasty to totally addictive in minutes.

This collection of party dip recipes is designed to make your festive hosting easy and stress-free. You’ll find everything from classic Indian chutneys to global-inspired favorites like hummus, and herbed yogurt blends. The focus here is on bold flavors, quick prep, and versatility — because during Diwali, no one wants to be stuck in the kitchen while everyone else is having fun!

The best part is that most of these dips recipes easy can be made ahead of time, stored in the fridge, and served straight from the bowl. That means less last-minute chaos and more time to actually enjoy your get-together. Plus, dips are endlessly customizable — adjust the spice, swap ingredients, or pair them with whatever snacks you’re planning to serve.

So whether you’re hosting a big Diwali dinner or a casual game night with friends, these dips will fit right in. They’re colorful, crowd-pleasing, and guaranteed to disappear faster than you can say “pass the chips!” Ready to elevate your festive snacking game? Grab your mixing bowls and get dipping — these easy, delicious recipes will add a whole new layer of flavor to your celebrations! ✨

4.70 from 20 votes

Egyptian Beetroot Dip

This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.

View Recipe

Lebanese Pecan Red Pepper Dip | Muhammara

A Middle Eastern red pepper dip – Muhammara is made vegan and gluten free with pecans. This delicious sweet spicy dip is a great party appetizer.

View Recipe

5 from 1 vote

Garlicky Yogurt Party Dip

A light, refreshing and super addictive garlicky yogurt party dip to go with chips, wings, cutlets, fries and other finger food. Low calorie and healthy too.

View Recipe

Coconut Chutney

This Coconut chutney recipe is quick, fresh, and the easiest way to turn a regular breakfast into something worth slowing down for.

View Recipe

5 from 1 vote

Tamarind Chutney

Tamarind Chutney is an Indian condiment or sauce that's sweet, sour, spicy and savoury. Its generally used as an accompaniment to various Indian chaats but also works really well as a dipping sauce or a marinade. A jar will last you over a year in the fridge!

View Recipe

5 from 8 votes

Green Coriander Chutney

This green coriander chutney recipe is the best chutney you will ever try! Its fresh, tart, sweet and spicy and goes so well with pakoras, kebabs, samosas, cutlets, fritters or even as a spread on sandwiches. This is a recipe that’s pretty different from most other recipes out there, and you’ll believe me when you taste it!

View Recipe

3.67 from 3 votes

Basil Walnut Pesto (Super Easy, Vegan, Made in an Immersion Blender)

Basil Walnut Pesto is a super easy, homemade vegan pesto recipe that is perfect with pasta dishes, salads, on chicken and salmon as a sauce or even as a dip! The walnuts give it a creamy base which helps avoid the parmesan altogether, and are a great substitute to pine nuts.

View Recipe

5 from 7 votes

How to make Hummus at home

Learn how to make smooth, creamy hummus easily at home in a blender. This lebanese and middle eastern dip is healthy and is perfect with pita, in a wrap or as part of a mezze platter.

View Recipe

5 from 2 votes

Spicy Nacho Cheese Sauce in just 5 Minutes!

Spicy Nacho Cheese Sauce is really easy to make at home. It just needs seven ingredients and ten minutes and in the end you’ll have a silky, smooth, cheesy sauce that you can jar and store for a couple of days or eat immediately.

View Recipe

4.93 from 13 votes

Thai Sweet Chili Sauce

Make Thai sweet chili sauce at home easily with this recipe. Just 9 ingredients and 20 minutes. Stores well for up to a month. Called nam chim kai, use this dipping sauce for appetizers, snacks, finger food or stir fries and barbecues.

View Recipe

5 from 5 votes

Homemade Tomato Ketchup

This easy homemade tomato ketchup recipe has 7 real ingredients, isn't sugar-heavy and very kid friendly. As compared to store-bought ketchup which has a lot of sugar, stabilizers and preservatives, this recipe is healthy.

View Recipe

4.78 from 9 votes

How To Make Schezwan Sauce (Step by Step Video)

Learn how to make this simple indo-chinese schezwan sauce/condiment which goes really well with chicken lollipops, schezwan rice, noodles and manchurian. Makes 1.5 cups. Each serving size is estimated at 1 tbsp.

View Recipe

Caramel Pumpkin Pie Cheesecake Dip

This Caramel Pumpkin Pie Cheesecake Dip is a breeze to make and the perfect fall holiday appetizer or dessert. We use whipped cream instead of Cool Whip for more volume and flavor.

View Recipe

1 from 1 vote

Blender Mango Mustard Dipping Sauce

This easy tropical mango mustard dipping sauce is ready in 5 minutes and gets made in the blender. Goes really well with chicken tenders, wings, crackers, fries and chips!

View Recipe

Mango Bell Pepper Rice Paper Rolls + Mango Cilantro Dipping Sauce

These mango bell pepper rice paper rolls are the perfect summer food – stuffed with lots of fresh veggies and served with an insanely delicious mango cilantro dipping sauce! Naturally gluten free, vegan and low carb!

View Recipe

4 from 1 vote

Peanut Sauce Salad Dressing

Thai style Peanut Sauce Salad Dressing is creamy with a ton of umami. This doubles up as a dip and you'll want to use it on everything!

View Recipe

Homemade Nutella

Rich, creamy, delicious and absolutely chocolate-y, this homemade nutella can give the store-bought one a run for it's money. Made with just a handful of ingredients and really east to put together, you really need to try this one.

Dips are the secret to effortless entertaining, and these dip recipes prove just how easy and versatile they can be. Whether you prefer something spicy, tangy, or creamy, these party dip recipes are guaranteed to wow your guests and make snacking even more fun. So the next time you plan your festive spread, try one (or a few!) of these dips recipes easy — they’re the perfect way to add flavor, color, and a little extra celebration to your Diwali table. ✨

The post 15 Simple Veg Dip Recipes that are Diwali Delicious appeared first on My Food Story.

Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.

In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.

I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum

Do check out our Raw mango pulao, raw mango thogayal, mango sevai, raw mango pulihora, raw mango panagam, and raw mango rasam.

Print

Raw mango chutney recipe

Roasted raw mango chutney can be served as a dip

Course Accompaniments, Condiment

Cuisine Global, Indian

Keyword chutney recipes, dip, Mango recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 raw mango
• 2 tomato
• 4-5 green chili
• 4-5 garlic cloves
• 4 tsp oil
• 1 tsp red chili powder
• Salt as needed
• ¼ cup coriander leaves
• Few curry leaves
• 1 onion finelychopped

Instructions

• In a pan add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomato and place it upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
• Cover and cook for few minutes.
• Turn it and cover and cook for few more minutes
• Switch off
• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
• Add salt
• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.
• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice

Video

Notes

1. This raw mango chutney pairs well with hot rice, idli, dosa and chapati too.

2. You can use it as a Raw mango salsa | dip for chips and kebabs

3. Raw Mango chutney is perfect for travel | picnics too

• In a pan, add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomatoes and place them upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
• Cover and cook for a few minutes.

• Turn it and cover, and cook for a few more minutes
• Switch off.

• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
• Add salt.

• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.

• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice.

• Notes:
• This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
• You can use it as a Raw mango salsa | dip for chips and kebabs
• Raw Mango chutney is perfect for travel | picnics too

The post Raw mango chutney | salsa appeared first on Jeyashri's Kitchen.

Pizza sauce Recipe Soon the summer holiday’s will start and you know what comes with that, your kids will want new dishes everyday and they would insist on restaurant style food. But how do you manage to get the same flavor and taste….fear not. This recipe will be an apt choice. Simple and no fuss…

The post Homemade Pizza Sauce Recipe appeared first on Zulekhaskitchen.

Managed or Mango jam is made using just mangoes and sugar without any preservative which makes it very special. This jam is found mostly in Goa where we get special mangoes called “Musarad” or “Monserrat” , pulpy kind used for jam.

Mangad is Goan Jam made out of special mangoes named “Monserrat” or “Mustard” we get in Goa. These are special mangoes used only to make mango jam as they are very juicy and pulpy. During my childhood my aunt used to make huge quantity of this jam and store it.  We kids used to feast on it. Today I made this super tasty mango jam with the help of my mom and it turned out super tasty. If you don’t find such kind mangoes in your area then not to worry, use any kind mangoes you get in your locality.

Preparation Time: 10 Minutes

Cooking Time: 60 Minutes

Ingredients : 

7-8 big Size mangoes ( 2 Kg)

1 Kg Sugar

2 Teaspoons cardamom powder

Method : 

Wash mangoes thoroughly 3-4 times .

Peel off mangoes and remove the pulp .

Grind the pulp to smooth puree using mixer grinder and take out the puree in a heavy bottom pan . Some use non stick pan , but I avoid non stick wherever I can. 

Keep the pan on medium heat and stir occasionally using wooden or plastic spatula.

Cook for around 30 minutes or till you see it getting thick.

Add sugar , mix and keep cooking . The mixture splutters , so be careful. Keep stirring in between. 

Once sugar is added, the mixture becomes thin again . It will eventually start getting ticker again.

After an hour or so the mixture becomes thick will start leaving sides of pan. 

Add cardamom powder , mix and remove from heat.

Once it is cooled down completely, store in glass jar. 

Grab your chips and dip them in these delicious dips for an explosion of flavours in your mouth.

The post Make Your Meals Flavoursome with These Delicious Dips appeared first on F and B Recipes.