Chutney Recipe
As soon as the cold comes, people who are fond of eating and drinking become restless. Many fruits and vegetables are available in winter which are also used as chutney. Chutney not only enhances the taste of food but it also provides many benefits to the body. People like to eat chutney with rice, roti and paratha. You can make and eat delicious chutney from carrots, radish, coriander, tomato, sesame, guava, amla and many other things. Today we are telling you the recipes of 5 types of chutneys to be eaten in winter. You should definitely try these.
Winter chutney recipe
Amla Chutney- You can make sweet and sour chutney of Amla and eat it. In winter, Amla chutney is as tasty as it is beneficial. To make Amla Chutney, cut 4 Amla and remove the seeds. Add mint and coriander leaves in it. Add 2-3 green chillies, 1 inch piece of ginger, some cumin and salt and grind the chutney. In this
You can also add 2-3 spoons of fresh curd or half a lemon.
Guava Chutney- Fry 2 lightly ripe guavas on gas and also fry 2 green chillies and 4 garlic cloves. Remove the peel of the guava. Add guava, roasted green chillies and garlic, green coriander, black chilli, cumin and salt in the mixer. Prepare a light coarse chutney by grinding it.
Radish Chutney- Radish chutney also tastes very tasty in winter. Take 1 radish, coriander leaves, green chilli, garlic, cumin, lemon juice and salt. First grate the radish a little and now prepare this chutney by frying it in 1 teaspoon oil. If you want, you can also make chutney by boiling radish leaves.
Beetroot Chutney- You can also prepare beetroot chutney and eat it in winter. For this, boil the beetroot first. Add 1 teaspoon oil in the pan and add ginger and green chillies and fry. Now put all the things like beetroot, grated coconut, roasted ginger, green chilli and salt in the mixer. Grind it like a fine chutney. Sprinkle curry leaves and dry red chilli on top and eat.
Carrot Chutney- People who like different tastes of chutney can also try carrot chutney. For this, heat oil in the pan and add grated carrots. Add garlic and green chillies and fry. When it cools down, put these things in the mixer and grind the chutney by adding some peanuts, tamarind pulp, coconut and salt. Add mustard seeds, curry leaves and dry red chillies.
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