Are you ready for some easy chutney recipes? Today I will be sharing with you recipes for not one but three chutneys – ‘Peanut-Garlic, Chili-Garlic & Tomato-Cilantro chutney’. So, let’s name is Chutney Trio. All these chutneys are easy to make and can take your meal’s flavors to the next level.

 

 

    

 

 

 

 

 

 

Peanut-Garlic Chutney

Popularly known as Lasanachi Chutney in Maharashtra, it is very flavorful yet simple dry chutney made with few ingredients and has longer shelf life. Traditionally, it is made using Mortar & Pestle which helps in releasing the oil. Great option for traveling purpose, and also when mixed with yogurt it can be served as a dip. It goes very well with Batata Vada. Recently, I made another batch of this chutney.

 

You will need:

• Roasted peanuts – 1 cup

• Garlic cloves – 2 to 3 (or more as per your taste)

• Desiccated coconut – ½ cup (optional)

• Sugar – 1 teaspoon (optional)

• Red chili powder – 1 or 2 teaspoons (more or less as per your taste). I do not add a lot as my daughter loves this chutney.

• Dry mango powder – ½ teaspoon (optional)

• Salt – to taste

• Cumin seeds – 1 teaspoon

 Let’s make it:

• Mix all the ingredients in a mixer bowl and start pulsing the grinder slowly. Don’t rush, pulsing is very important to get the texture. Texture should be course and oily (coconut, peanuts will release their oil).

• You can store this chutney for weeks or even months. Serve it with Wada Pav or just have it with paratha. Alike Thecha, I use this chutney as well for increasing the flavor of any daal or sabzi.

Note:

• You can add Til or Sesame seeds. Adding coconut or sesame seeds is totally up to you. You can add both if you like. But dry roast them before adding.

• Pulsing is very important step.

 

Thecha or Chili-Garlic Chutney

Last week, I was watching the Joanne Weir’s PBS show. She was talking about some spread name Harissa. I searched & found that Harissa is a hot chili pepper condiment from North Africa. When I heard this name and the way she explained it , I found it somewhat close to Maharashtrian Thecha. (Harissa has few more ingredients than Thecha). Harissa…Thecha…:). Sometimes, I add this Thecha to my Daal or any Potato sabzi and it changes the entire flavor. Literally Thecha means to pound or crush. Don’t eat a lot in one go. Thecha is very hot. I suggest you not to underestimate the heat of thecha.

 

Here is the ingredient list and recipe for THECHA or CHILI-GARLIC CHUTNEY

• Green Chilies – 15-20, cut into big pieces

• Garlic cloves – 4/5 or more (if garlic cloves are small)

• Salt – to taste

• Oil – 2 teaspoons, for tadka

• Mustard seeds – 1/4^th teaspoon (I don’t like too much of mustard seeds)

• Methi seeds (fenugreek seeds) – less than Mustard seeds

Let’s make Thecha:

• Coarsely grind chili, garlic, salt. Just give pulse. Don’t make it a paste form. Transfer it to a bowl.

• Prepare tadka separately. Heat oil in a small wok/kadhai.  Add mustard seeds, fenugreek seeds. Turn off the heat once its start spattering. Remove it from gas. Let the tadka cool down. Now, add it to the chili-garilc paste. Ready!!

 

Tomato- Cilantro Chutney

Tamatar-Dhania ki Chutney or (tomato-cilantro chutney) is very popular in the North India. It is a no cook or raw chutney recipe in which tomato, cilantro, garlic are grounded and chutney is ready in no time. This chutney goes very well with pakoras, mixed daal chilas (mixed lentil crapes).

 

You will need:

• Tomato – 2 big, cut in big pieces

• Green chili – 1 or 2

• Garlic cloves – 1

• Cilantro – handful (more cilantro will give the chutney green color)

• Salt – to taste

• Lemon juice

Let’s start:

• Mix tomato, garlic, green chili, and cilantro, salt and grind it coarsely. Add lemon juice.

• Done!!

Note:

• Adjust the ingredients as per your taste.

• Do not keep this chutney for long hours as it will start changing the color. It tastes best when served fresh.

So, bring these flavors to your kitchen and enjoy it with your family and friends.

Happy Cooking!!