Come summer it’s time for raw mangoes, and one of preparation with raw mango is, sweet chutney which is quite tangy due to the raw mango.
Tamatar ki chutney is a popular condiment, its enjoyed with parathas, chilla, or rice. Easy to prepare and enjoyed by people with a sweet tooth. Generally jaggery is used instead of sugar to enhance the flavour.
Dhaniya Chutney is an Indian favourite used in snacks and also as side dish in main course. It helps in the intake of raw coriander leaves to get it’s full benefits.
Amra is a fruit which is sour and bengalis make a very delicious chutney with it. It is very easy to prepare and is very delicious and it gives a sweet and sour taste.
The Recipe of Coriander-Coconut Chutney that I am sharing today is not typical south Indian Coriander-Coconut Chutney. This Coriander-Coconut chutney is mainly used by me as spread in bread sandwiches.
Topa-Kuler Chutney is a Bengali traditional chutney. It is especially made on the day of Saraswati Puja & served with Khichdi.
Green chutney/ Hari chutney is a North Indian chutney which is used as a dip for pakoras or used for chaats. It is basically a combination of coriander and mint leaves along with green chillies which are blended into a smooth or coarse paste as per requirement and taste.
Coconut chutney is a South Indian spicy chutney-side-dish and condiment. This is a coconut stew mixed with other species and served with Idli, Dosa. This recipe includes onion along with coconut to prepare a delicious dip for Idli, Dosa, Uttappam etc.