Khajur Khatta (खजूर खट्टा, খাজুর খাত্তা) This is a famous dates with tomato chutney that can be served as a side to rice, roti or with any Indian snacks. This chutney in a combination is different tastes such as sweet, tangy and spicy in taste. This chutney is mostly prepared in Bengal and Orissa. Regional […]
Chutney (Hindi: चटनी) is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in South Asia and other South Asian cuisines. It is derived from caṭnī (Marathi: चटणी, Tamil: சட்னி, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی, Malayalam: ചമ്മന്തി, Telugu: పచ్చడి) a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word Pakistani Pickle/achār (Hindi: अचार) applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
Pine apple Pachadi (പൈന് ആപ്പിള് പച്ചടി, अनानास चटनी) Pineapple Pachadi, commonly known as Mathura curry (sweet curry) is a very popular dish in Kerala. This is a traditionally exotic recipe prepared for all sadhyas (feast). This recipe as the name it is sweet and spicy with a touch of coconut in every handful. Regional Dish: […]
Green chutney, usually known as hari chutney, In India is a versatile condiment that can be used in many different ways. It is best used with grilled or fried food, but now days it is used mainly as a spread and dip. This chutney is very much prepared in Northern parts of India with little […]
Green Chili Pickle (हरी मिर्च का अचार,લીલા મરચા અથાણું, সবুজ লংকা জরান) This pickle is famous in North, East and West parts of India. As it is enjoyed with any snack, breakfast or meal as a relish. It is spicy, tangy and sour in taste which makes any bland meal in to a super delightful […]
Pulihora Gongura Pachadi ( పులిహోరగోంగూరపచ్చడి) This pickle is famous in Andhra Pradesh and in all Telugu families. This pickle is made with gougura leaves which are sour in taste but when pachadi is made it is delicious and mouthwatering that is enjoyed with rice , ghee and plain dal. This recipe comes from Guntur city […]
Mamidikaya avabadhalu (మమిడికాయ అవబద్దలు) Mamidikaya, means green mango. This recipe hails from the coastal regions of Andhra Pradesh. During summers from the day the mangoes start growing, they prepare this recipe. Regional Dish: Andhra Pradesh Cuisine Style: Andhra Pradesh| Cooking Time 15 minutes | Take it Rice | Type Chutney | Shelf Life: 3 days| […]
Pesara Pappu Pachadi (मूंग दाल की चटनी, పెసరపప్పుపచ్చడి) This is another Andhra recipe which reminds of typical village atmosphere in the coastal regions of Andhra. This pachidi is eaten with steamed rice and ghee Regional Dish: Andhra Pradesh Cuisine Style: Andhra| Cooking Time 80 mins | Take it with Rice | Type Chutney | Shelf Life […]
Kandi Pachadi (तुअर दाल की चटनी,కంది పచ్చడి) This is a spicy accompaniment to steamed rice with some ghee or oil.This is another Andhra recipe which reminds of typical village atmosphere. The aroma of red gram dal when roasted is enhanced with the punch and strong ness of raw garlic. Regional Dish: Andhra Pradesh Cuisine Style: […]
Tomato Perugu Pachadi (టమోటా పెరుగు పచ్చడి, टमाटर दही की चटनी, தக்காளி தயிர் சட்னி) This pachadi is a yougart based, In andhra many vegetables are boiled and added to yougart and then seasoned which accomplish maily rice and also rotis. Which are gravy , simple yet flavorful. Regional Dish: Andhra Pradesh Cuisine Style: Andhra Pradesh| Cooking Time 30 […]
Menthikura Pachadi (मेथी की चटनी, మెంతికూర పచ్చడి) This pachadi is made with fenugreek leaves, which are very nutritious as they are rich in minerals like Iron. This pachadi taste like gongura pachadi with a little kick of bitterness that comes from fenugreek leaves when we eat. Regional Dish: Andhra Pradesh Cuisine Style: Andhra Pradesh| Cooking Time 30 […]