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.

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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

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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.

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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.

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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.

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Coconut Chutney

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

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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!

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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!

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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!

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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.

This homemade Schezwan sauce is fiery, garlicky, and totally addictive — perfect for tossing into noodles, rice, or using as a spicy dip! The best part? You can make a batch and keep it in the fridge for whenever those Indo-Chinese cravings hit. 

I’ve always been that person asking for extra Schezwan Sauce with my momos so it just made sense for me to start making it at home! It’s cleaner, pocket-friendly, and I can now put this schezwan chutney on everything – dosas, fried rice, noodles.  It also makes for a great dipping sauce.forliterally any snack from spring rolls to chakli, and is a must to have in the fridge for  whenever those Indo-Chinese cravings hit!  

My sister and I have the BEST childhood memories of ordering extra schezwan sauce at our fav Chinese restaurant just to take home and eat it with papad the next day. You guys have to trust me on this combination. It is the ultimate chatpata snack! And now I can have it all the time, and the best part? This Schezwan Sauce recipe is fresh and preservative-free, just how we like it. 

Schezwan Sauce Ingredients

• Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.

The chillies are soaked in hot water to soften them and then blended with a little bit of that water into a coarse paste. We don’t want to break them down completely because we want texture as well. So keep the mixture coarse where you can still see bits of chillies

• Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
• Garlic and Ginger: Lots of finely chopped garlic and ginger. I usually buy peeled garlic when I make this schezwan sauce/ schezwan chutney to make life easier
• Ketchup: My favourite thing to add when I’m making Indo Chinese because it has the perfect balance of sweet, salty, acidic
• Sugar: Might seem like a lot but you need this to balance out the heat from the chillies
• Soy Sauce: Light soy sauce to add that hit of umami
• Vinegar: To add acidity. Use synthetic or rice vinegar
• Oil: There is 1/3 cup of oil in this recipe. I don’t recommend reducing it. The oil does two things – it helps cook the chillies till they are jammy and helps preserve this sauce so that it can last up to a month in the fridge

How to make Schezwan Sauce

This is a simple recipe that has a lot of hands off time while the sauce is simmering and reducing

1. Soak: Soak the chillies in hot water to soften them. I like to discard the stems before soaking
2. Blend: Blend to a coarse paste with a little water. The smoother the chilli paste, the less texture you’ll have in the sauce. And that texture makes a big difference
3. Saute: Saute the ginger, garlic and onions in oil till they soften but be careful not to brown the onions. As soon as they are translucent, you know they are ready.
4. Chillies: Add the coarsely blended chillies and all the other ingredients along with water and mix well
5. Simmer: Let the sauce come to a simmer and then cover and cook, stirring occasionally in between till the sauce reduces and takes on a jammy consistency. You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
6. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge (if you don’t finish it before that 😂)

Frequently Asked Questions

Richa’s Top Tips

• The proportion of chillies will determine heat levels in this sauce. You can play around with this proportion based on how spicy you’d like your schezwan chutney/sauce to be I wouldn’t recommend reducing the oil in this recipe as it helps preserve the sauce so that it can be stored for a month or so. We’ll also be using very small quantities of it for dipping or as a condiment so the total calories are not very high
• Use a chopper or food processor to chop the shallots, ginger and garlic finely. Makes the task much faster!
• Taste and adjust sugar, vinegar, and salt until balanced.
• Make sure to cool the schezwan sauce before storing and refrigerating. 
• Store in the fridge in a clean, dry glass jar.

Serving Suggestions

If you still aren’t convinced about this low-effort high-rewards sauce, here are a few more reasons:

• Use the sauce with stir fried veggies and rice to dole out spicy schezwan fried rice in minutes or create a Lazy Girl’s Schezwan Chicken Bowl
• Coat manchurian balls with schezwan sauce for schezwan manchurian (Majorly Indo-Chinese)
• Do a triple schezwan with rice, noodles and crispy noodles – Triple reward!
• Use this sauce as a dipping sauce for chicken lollipops, chicken nuggets, veg nuggets, fries, wedges, chips and papad
• Slather on parathas, roll it up and enjoy a quick snack

Storage Suggestions

• Storage: The sauce can be store in a clean, air tight container in the fridge for up to a month
• Freezer Friendly: You can also portion the sauce and freeze it and it can last for up to 3 months. I sometimes like to portion it out into ice trays and freeze it. Once frozen, I remove the cubes, transfer them to a zip lock and freeze. Then I have perfect portions anytime I want to thaw them.

Ever since I discovered this Schezwan Sauce recipe, I make a large batch at least once a month and use it for as long as it lasts (which TBH, is not that long!). I have this with everything!! Once you try this, you’ll never go back to store-bought and I think that’s beautiful ❤️

If you liked this recipe, be sure to check my other saucy Indo-Chinese recipes like these Chilli Chicken Noodles and Corn Bhel!

Watch Schezwan Sauce Recipe Video

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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.

Course Dips, Dressings & Sauces

Cuisine Asian, Chinese, Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 24 servings

Calories 43kcal

Author Richa

Ingredients

• 1/3 cup Vegetable oil
• 15 cloves Garlic finely chopped
• 1 1/2 inch Ginger finely chopped
• 6 Shallots or Sambhar Onions, minced
• 23 Kashmiri Red Chilies
• 3 Byadgi Chillies
• 1 teaspoon soy sauce
• 1 teaspoon Vinegar
• 1/4 cup Water
• 2 tablespoons Ketchup
• 3 tablespoons Sugar
• 1 teaspoon Salt to taste

Instructions

• Soak the chillies in hot water for half an hour. Add only the chillies to a blender along with 2-3 tbsp water and blend to a coarse paste
• Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
• Add the minced onions and let them cook on a low flame till they soften and turn translucent. Be careful not to let them brown.
• Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup, sugar, salt and 1/4 cup water. Mix well.
• Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
• Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.

Video

Notes

1. Chillies: I used a combination of Byadgi Chillies (for heat) and Kashmiri Chillies (for colour and flavour). You can change the proportions a little if you want it to be more or less spicy.
2. Shallots/Sambar Onions/Pearl Onions: Any of these smaller varieties of onions will work here. They have a milder flavour than red onions and soften beautifully
3. Simmer: You should also see oil floating on top. That’s when you know the sauce is ready and the chillies have cooked down. This process can take anywhere between 25-40 minutes.
4. Cool and store: Let the sauce cool completely before you transfer it to an airtight container. This will last for up to 4 weeks in the fridge.
5. The nutrition label below is for 15 servings

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

This article was researched and written by Navya Khetarpal.

The post Schezwan Sauce | Schezwan Chutney appeared first on My Food Story.

This Coconut chutney recipe is the best way to turn South Indian food into something unforgettable. It’s quick, it’s fresh, and it’s the easiest way to turn a regular breakfast into something worth slowing down for.

There’s something about fresh coconut chutney that just makes a South Indian plate feel complete. Maybe it’s the way the coconut tastes clean and sweet, or the little kick from green chilli, or how that hot mustard seed tempering hits the cool chutney and sends up the best smell in the kitchen. 

This version takes all of five minutes, just a quick blend and a sizzling tempering. It’s not fussy, so you don’t have to wait for a special occasion, and it’s just as happy next to a masala dosa as it is spread on toast when you’ve run out of butter. Make it once, and you’ll start finding reasons to keep a jar in the fridge.

Coconut Chutney Ingredients

For the chutney:

• Grated coconut – Freshly grated for the best flavour, though frozen works too if thawed.
• Green chilli – Brings a gentle heat that cuts through the creaminess.
• Ginger – Adds a zesty freshness that lifts the chutney.
• Curry leaves – Infuses a subtle earthy aroma even when blended in.
• Coriander leaves – Bright, herby notes to balance the richness.
• Roasted Bengal gram (chana dal) – Adds body and a nutty depth to the chutney.
• Tamarind – A hint of tang to balance the creaminess.
• Salt – To season and bring out all the flavours.

For the tempering:

• Vegetable oil – Neutral in flavour, perfect for frying the spices.
• Mustard seeds – The classic South Indian tempering starter.
• Urad dal – Adds a nutty crunch.
• Curry leaves – Fragrant and essential for that authentic flavour.

Richa’s Top Tips For Coconut Chutney

• Control the heat – Adjust green chillies to your spice comfort level. A single chilli for mild, two or more for extra kick.
• Tweak the texture – Grind for less time if you like it slightly coarse, or longer for a smooth, creamy finish.
• Don’t skip the tempering – The sizzle of curry leaves and mustard seeds adds aroma and that signature South Indian touch.
• Serve it fresh – Coconut chutney tastes best within a few hours of making. If storing, refrigerate and stir well before serving.
• Avoid too much water – Add just enough to help grind smoothly; too much will make it watery and bland.
• Grind with warm water: Using warm water to grind the chutney prevents the fat from separating.

Frequently Asked Questions

Storage Tips

• Fridge: Store coconut chutney in an airtight container in the refrigerator for up to 2–3 days. Add warm water to adjust the consistency and stir well to bring it together before serving.
• Freezer: For longer storage, freeze in small airtight containers or ice cube trays. Thaw in the fridge and stir before using.
• Make ahead: Grind the chutney without water, store in the fridge, and thin out with water just before serving to keep it fresh-tasting.
• Avoid metal containers: Coconut can react with metal, so use glass or food-grade plastic.

Serving Ideas

Coconut chutney has a way of making everything it touches a little brighter. You’ll find yourself reaching for it far beyond the usual idli-dosa mornings.

• With hot dosas – Crisp, fresh-off-the-pan dosas taste even better when you scoop them up with chilled chutney.
• Next to idlis – Soft, fluffy idlis soak up all that creamy goodness beautifully.
• With medu vadas – Dunk those golden, crispy vadas straight in for the best bite.
• Spread on uttapam – Smear a little on top of your uttapam before folding for an extra layer of flavour.
• Beside lemon rice – The cooling chutney is a lovely contrast to tangy, spiced lemon rice.
• With pongal – Adds freshness to this warm, comforting dish.
• Alongside upma – Makes a simple breakfast upma feel a little more special.
• As a dip for snacks – Pair with pakoras, bhajiyas, or even crispy air-fried veggies.

Customisation Ideas

• Make it nutty: Blend in a few roasted cashews or peanuts for a richer, creamier texture.
• Skip the tempering: For a lighter, milder version, serve without tempering—still delicious and very fresh-tasting.
• Boost the tang: Add more tamarind or a squeeze of lemon juice for a sharper, more refreshing chutney.
• Herb it up: Throw in a handful of fresh mint or coriander leaves for a herbal twist.
• Play with texture: Grind coarsely for a rustic, slightly chunky chutney or blend until silky smooth for a refined finish.
• Go roasted: Lightly toast the coconut before blending for a warm, nutty flavour.

Coconut Chutney Variations

• Onion Coconut Chutney – Sautéed onions blend in a subtle sweetness and earthy depth, making the chutney richer.
• Tomato Coconut Chutney – Juicy ripe tomatoes add tang and freshness, giving the chutney a vibrant lift.
• Tamarind Coconut Chutney – Extra tamarind enhances the chutney with a bold tartness that cuts through the creaminess.
• Coriander Coconut Chutney – Fresh coriander leaves bring a garden-fresh aroma and a burst of herbal flavour.
• Red Coconut Chutney – Dried red chillies create a smoky heat and a striking reddish colour for a spicier twist.

Coconut chutney is one of those quick, fresh, and instant recipes that makes everything on the plate taste better. A few basic ingredients, a quick blitz in the blender, and a sizzling tempering, and you’ve got something you’ll keep coming back to.

Tried it out? Tag me on Instagram @my_foodstory—I’d love to see how you’re serving it, whether it’s with fluffy idlis, crispy dosas, or something entirely your own.

Watch Coconut Chutney Recipe Video

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Coconut Chutney

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

Course Dips, Dressings & Sauces

Cuisine Indian, South Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 persons

Calories 169kcal

Author Richa

Ingredients

For chutney

• 1 cup grated coconut
• 1-2 green chillies
• ½ inch ginger roughly chopped
• 10 curry leaves
• 2 tablespoons coriander leaves
• 2 teaspoons tamarind paste
• ½ teaspoon salt
• ¼ cup + 2 tablespoons warm water

For tempering

• 1 teaspoon oil
• ½ teaspoon mustard seeds rai
• ¼ teaspoon cumin seeds jeera
• ½ teaspoon urad dal
• 15 curry leaves

Instructions

Grinding the chutney

• Add all ingredients listed under chutney to a mixer and grind to a smooth paste. Transfer to a bowl.
  1 cup grated coconut, 1-2 green chillies, ½ inch ginger, 10 curry leaves, 2 tablespoons coriander leaves, 2 teaspoons tamarind paste, ½ teaspoon salt, ¼ cup + 2 tablespoons warm water

Tempering

• Heat a small pan or tadka pan with oil, add mustard seeds, cumin seeds, urad dal & when the dal turns golden, add curry leaves & take off the heat. Stir and pour over the chutney.
  1 teaspoon oil, ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds, ½ teaspoon urad dal, 15 curry leaves

Video

Notes

1. Fresh coconut is used for best results. If you are using frozen coconut, bring it to room temperature before grinding else the coconut fat will separate.
2. Warm water is added while grinding to get the smooth texture of the chutney.
3. After grinding the chutney, you may adjust the consistency as per your liking by adding more water.
4. Coconut chutney tastes the best when fresh. 

Nutrition

Calories: 169kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 338mg | Potassium: 147mg | Fiber: 4g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 127mg | Calcium: 37mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Coconut Chutney 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.