It is made with fresh coriander leaves, green chilies, ginger, garlic, and lemon juice. It has a certain level of tanginess ...

Want to keep it light and chatty for this Valentine's Day? Who can resist the perfectly sweet, sour and crunchy chaats? Take ...

Potato filled samosa with spicy chhole mixed with curd, tamarind chutney, onion, and sev is a legendary street food of ...

Combining the freshness of mint with the sharpness of garlic creates a refreshing chutney. Blend together fresh mint leaves, garlic cloves, green chilles, salt, and yoghurt to achieve a smooth ...

A tangy tamarind chutney that can turn around any meal, Sonth ki Chutney is a classic accompaniment to any snack and is just perfect during the fasting period of Navratri.

Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Add the tamarind and sugar together in a pan. 2. Cook it on a low heat and keep stirring. 3. Pour in 50 ml of water and cook it until the tamarind and sugar combine together to give it a glazing ...

You may need to balance the sourness with sugar or another sweet ingredient. One excellent New Zealand product which uses tamarind is “Jenny’s Kitchen Tamarind Chutney”.

Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.) Tamarind chutney is ...

Quickly add the dried red chillies and curry leaves and cook for 5 seconds. Immediately pour the tarka over the dal. Garnish with the tamarind chutney, onions, herbs, ginger and chaat masala.