#Raw Mango Chutney

[danielwallis789]

Mastering Low-Waste Cooking: Tips for Small Kitchens

In today’s world, where sustainability and efficiency are paramount, mastering the art of low-waste cooking is not only environmentally responsible but also incredibly rewarding. For those working within the constraints of a small kitchen, this practice requires creativity and organization. Whether you're preparing hearty meals like a Keema Pulao Recipe or indulging in desserts such as Mango Phirni, minimizing waste can save both resources and time.

Here are practical tips to help you excel in low-waste cooking, even in the tiniest of kitchen spaces:

1. Plan Your Meals Strategically

Meal planning is the foundation of low-waste cooking. Begin by planning recipes that utilize overlapping ingredients. For example, the fragrant spices used in a Keema Pulao Recipe can also enhance other dishes throughout the week. This not only reduces leftover ingredients but also simplifies your shopping list.

2. Organize Your Space

In a small kitchen, clutter is the enemy of efficiency. Use clear containers, stackable bins, and magnetic spice racks to optimize storage. Dedicate specific areas for fresh produce, pantry staples, and leftover ingredients. Proper organization ensures nothing gets lost or forgotten, reducing the chance of spoilage.

3. Use the Entire Ingredient

One key to low-waste cooking is learning to use every part of an ingredient. For example, vegetable scraps can be saved to make a rich broth, while fruit peels can be candied or used in desserts like Mango Phirni. With a bit of creativity, what might seem like waste becomes a valuable addition to your next dish.

4. Invest in Multi-Functional Tools

Space-saving gadgets that serve multiple purposes are essential for small kitchens. Consider tools like a microplane (perfect for zesting citrus or grating cheese) or a compact food processor. These items not only save space but also make food prep faster, reducing the temptation to waste ingredients out of convenience.

5. Practice Portion Control

Cooking in small portions is a simple way to avoid waste. When making a dish like Keema Pulao, consider how many servings you actually need. Store leftovers in airtight containers to maintain freshness and avoid unnecessary disposal.

6. Repurpose Leftovers Creatively

Leftovers aren’t waste—they’re opportunities. Turn unused portions of pulao into stuffed peppers or use Mango Phirni to create frozen dessert pops. These simple tricks extend the life of your meals and keep your kitchen waste-free.

7. Compost Scraps

For scraps that truly can’t be reused, composting is an excellent option. Even in small apartments, countertop compost bins or bokashi systems can convert organic waste into nutrient-rich soil, which you can use for plants or donate to a local garden.

8. Shop Smart and Local

Frequent, smaller trips to local markets help you buy only what you need, reducing the likelihood of surplus items rotting in your fridge. Additionally, supporting local farmers ensures fresher produce and fewer packaging materials, aligning perfectly with low-waste goals.

9. Seasonal Cooking for Sustainability

Using seasonal ingredients not only enhances the flavors of your dishes but also reduces the carbon footprint of your cooking. A dessert like Mango Phirni, for instance, is best made during mango season, ensuring you use the freshest produce without contributing to off-season import waste.

10. Involve the Whole Household

Encouraging everyone in your home to adopt low-waste practices can make a significant difference. Assign roles such as chopping, portioning, or monitoring leftovers, creating a team effort toward sustainability.

Low-waste cooking is as much about mindfulness as it is about skill. By thoughtfully managing your resources and embracing sustainable habits, even the smallest kitchen can become a hub for delicious, eco-conscious meals. Whether it’s the comforting aroma of a Keema Pulao wafting through your space or the creamy sweetness of Mango Phirni to finish off a meal, cooking sustainably adds another layer of satisfaction to your culinary endeavors.

[thegaruskitchen]

Homemade Raw Mango Chutney Recipe

[suchananewsblog]

How To Make Aamer Chutney: This Chutney From Bengal Is Perfect For Summer

Chutneys are an essential component of Indian cuisine. They enhance the flavour of any dish by several notches and create a sensory experience in our mouths, making the entire meal enjoyable. Some chutneys offer numerous health benefits, which is why people enjoy pairing them with their everyday meals. Whether it’s pudina chutney, coconut chutney, tomato chutney, or amchoor chutney, the wide…

[morethansalad]

4 Street-Style Indian Chutneys (Vegan)

[hyderabadiruchuluvideos]

Mango Chutney | Breakfast Chutney

New Post has been published on https://hyderabadiruchulu.com/mango-chutney/

Mango Chutney | Breakfast Chutney

  Print

Mango Chutney

Prep Time

10 mins

Cook Time

15 mins

  Let's learn today how to prepare a spicy and tangy mango chutney using unripe mangoes. This seasonal chutney can be a great alternative to the usual coconut or peanut chutneys, and it goes well with a variety of breakfast dishes. With just a few simple steps, you can make this delicious mango chutney and enjoy the flavors of summer.

Course: Breakfast Chutney

Cuisine: Indian

Keyword: Breakfast Chutney, Instant Chutney, Mango Chutney

Servings: 8 people

Ingredients

2 Unripe Mango

7-8 Dried chilies

1 Onion diced

1 tsp Salt

1/4 cup Fresh coconut pieces or grated coconut

4-5 Garlic cloves

1 tsp Cumin seeds

1/2 tsp Turmeric powder

1/2 cup Curry leaves

2 tbsp Oil

Instructions

Here I used 2 mangoes

Peel and dice the mangoes

Heat 1 tbsp oil in pan

Add 7-8 dried chilies and fry till they change colour

Move them into a different plate

Then, add more oil to the pan

Now, add 1 diced onion and fry till they change colour

Add 1 tsp salt and fry

Cut off the stove and let it col down

To a mixie jar, add the fried onions, 1/4 cup fresh coconut pieces or grated coconut, 4-5 garlic cloves, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 cup curry leaves, fried dried chilies along with the diced mango and grind it coarsely

Move it into a bowl and serve the mango chutney with your favourite breakfast

[longreads]

In Living Color: A Prismatic Reading List on Pigment, Paint, and Perception

In Kanya Kanchana's latest reading list, she dives deep into our fascination with color:

"At my writing desk, I run my finger along the tiny glass vials into which I have decanted a dozen oils and potions—root and bark, leaf and flower, fruit and seed—just so I can look at them in the light. I shall make beetroot for lunch, I think, and wash drawing paper in the purple juice. Or perhaps tip a generous green palette into white—bruise spinach with green chilies and curry leaves in coconut oil; crush raw mango with coconut for a chutney; dust some basmati in powder of moringa. “To work magic, to put enchantments upon others, one has first to put enchantments on oneself,” writes Indologist and art historian Heinrich Zimmer. I must color myself so I can soak you in some."

Check out her six story selections. 

[mariacallous]

As a teenager, I was embarrassed about liking chopped liver. To be fair, I was embarrassed about most things — my parents, my lack of the coolest sneakers, and my freckles among many other things. But liking chopped liver was high up on the list. It was just one of those gross foods: aesthetically unappealing, greyish and mushy, and just plain weird. None of my non-Jewish schoolmates had ever heard of anything like it.

But it tasted so damn good. All of it did — my grandmother’s, made from beef livers and shimmering with schmaltz served weekly at Shabbat lunch; the mass-produced packaged stuff that was kind of gristly, in a not-all-bad way; the scoops of it sandwiched between two slightly stale slices of white bread at the kosher deli (which may well have been the packaged stuff); and best of all, the creamier pate-like offerings, topped with a sweet fruit chutney, served at Friday night buffets in Israeli hotels. Chopped liver was rich and didn’t require a lot of effort — you barely needed to chew it. It also sparked an iron-fueled rush of energy. It was my guilty pleasure.

I didn’t realize I had been so spoiled in the chopped liver department until I left home from England, to Israel, where it was actually quite hard to find. Israeli chefs were deep into a returning-to-culinary-roots movement but hadn’t really delved into the Ashkenazi kitchen yet, preferring the spicier, sexier Mizrahi dishes like kubbeh and upscale stuffed pita sandwiches. I could find chopped liver in haredi areas like Bnei Brak, but it was a real schlep.

So I did what any committed liver enthusiast would do: I started making my own. I had my grandmother’s recipe, but beef livers were hard to come by, so I set my sights on a chicken liver version I’d found in Geila Hocherman’s Kosher Modern cookbook. This was more a pate; it departed from tradition in some quite ballsy ways, like adding capers! And thyme! And chili flakes! I was intrigued.

Finding chicken livers wasn’t a problem — there were trays of them, slippery and pink, in the Carmel Market in Tel Aviv. And, like those my Ashkenazi ancestors cooked within Eastern Europe, they were cheap and sold raw. Back at home, I gave my grandmother a call and she, delighted by my culinary undertaking, gave me step-by-step instructions. First I had to rinse the livers, salt them, and broil them — this was going to take some time.

I tend to be an impatient cook — technique-heavy, complicated recipes bring out the worst in me. But the process of making chopped liver was unexpectedly enjoyable. Growing up in an Orthodox community, my role as a woman often felt passive, mostly consisting of watching the men participate in Judaism. So it felt new, and welcome, to take on the active task of preparing the livers, with instructions passed down through my matriarchs for generations.

Once they’d been sufficiently broiled on both sides, I added the livers to a pan with caramelized onions, capers, thyme chili flakes, and a splash of white wine. Then I blitzed the mixture and a few slices of soaked bread with a hand mixer and steeled myself for a taste.

While the unorthodox ingredients added a saline spurt and chili zing, the chopped liver tasted wonderfully familiar. It was my take on all the other versions I’d gorged myself on before — not competing with them, but adding something a little new. I was content and even proud. I sat at the kitchen table with a glass of red wine, a box of crackers, and a jar of mango chutney and ate half my homemade liver in one sitting. Not the healthiest snack, I grant you, but it was an important reminder to me that sometimes it is worth investing time in the kitchen to please only yourself. Making chopped liver began as an exercise in nostalgia but turned out to be much more — an act of culinary self-care.

[akshaymehndiratta]

Akshay Mehndiratta : Summer Special Light Meal Ideas From Across India

During the hot summers in India, people are eager to eat cool and tasty food to feel good. Akshay Mehndiratta, who loves food and trying new things, travels across India to taste different summer dishes. In this blog of Akshay Mehndiratta, you will find some foods that you should eat during summer, which will make you happy.

Delhi Street Food: Tasty Chaat

Akshay enjoys a variety of street foods when walking through Delhi’s crowded streets, his favorite dish in delhi is chaat. He also like meals like aloo tikki chaat and papdi chaat, which blend sweet, sour, and spicy ingredients such as tamarind chutney, spicy coriander chutney, and chaat masala to please your taste buds. Chaat is a popular snack offered throughout India, with each area having its own unique recipe. Akshay Mehndiratta, pictures Delhi’s street cuisine and enjoys every mouthful.

Gujarati Treats: Fluffy Dhokla

When Akshay Mehndiratta went to Gujarat, he had a delightful breakfast called dhokla, which was light and tasty. Akshay appreciated the traditional steamed dhokla and the many varieties of dhokla, including unusual flavors like spinach and corn. This dish is prepared using gram flour, spices and lemon juice. Being high in protein, fiber and other minerals, it is an excellent supplement to any weight loss diet.

Kolkata’s Famous Rolls: Kathi Rolls

In Kolkata, Akshay had the pleasure of eating excellent kathi rolls from street vendors. Kathi rolls are a delicacy made with a mixture of spicy vegetables and wrapped in a crispy bread called paratha. This meal is perfect to eat while traveling in the hot sun. This popular street food of Kolkata is a favorite and tasty meal that really impresses everyone.

South Indian Crispiness: Delicious Dosas

Akshay Mehndiratta traveled to a peaceful place in South India. He ate the amazing dosa there. Dosa is a unique dish that is loved by everyone. There are many varieties of dosa, each with its own flavor and spices. Along with traditional masala dosa, Akshay also ate Mysore masala dosa and rava dosa. Each dosa has a distinct taste. He ate the dosa with coconut chutney and spicy sambar, which made it even more delicious. This was an excellent dinner for a South Indian summer.

Rajasthani Retreat: Thali Temptations

When Akshay Mehndiratta visited Rajasthan, he tried a rare meal called Rajasthani Thali. The platter was filled with colorful and delectable foods that reflected the region’s culinary heritage. It serves spicy meals, spicy pickles, fresh salads, and sweet dishes that accentuate Rajasthan’s distinct flavors.

Maharashtrian Refreshment: Cooling Sol Kadhi

While traveling to the western state of Maharashtra, Akshay enjoys Sol Kadhi, a traditional drink that is perfect to beat the heat. Made with coconut milk, kokum (a tropical fruit), and green chilies, garlic, and cilantro, Sol Kadhi is a refreshing and tangy concoction that helps cool the body and aids digestion. Served chilled, this pink colored drink is a popular dish with food during the scorching summers of Maharashtra, offering a rich flavor and respite from the sun’s rays.

Uttar Pradesh’s Summer Classic: Chilled Aam Panna

Heading to Uttar Pradesh, Akshay Mehndiratta, gets a refreshing twist on the classic summer drink Aam Panna, raw mango, mint and spices. Known for its cooling properties and tangy-sweet taste, mango panna is a popular thirst quencher during the hot summer months. Made by boiling raw mangoes until soft, then adding fresh mint leaves, roasted cumin powder, black salt and sugar, this cool drink is both refreshing and nutritious. Whether enjoyed as a mid-day refresher or served with a light summer meal, aam panna is a summer favorite in Uttar Pradesh and beyond, offering a delightful way to beat the heat and stay hydrated.

Conclusion:

As Akshay Mehndiratta spends the summer tasting various cuisines across India, he reveals in this blog how diverse, inventive and delicious Indian cuisine is. From bustling metropolises to serene beaches, every part of India offers its own favorite and refreshing summer meal. Akshay loves to try new foods and share them with others so that people can understand about the food and enjoy them.

[danielwallis789]

The Raw Mango Chutney from Andhra Pradesh is a vibrant and tangy condiment that captures the essence of South Indian flavors. This chutney is typically made from fresh raw mangoes, which are blended with a mix of spices, green chilies, and sometimes tempered with mustard seeds and curry leaves. The result is a zesty accompaniment that pairs perfectly with rice, dosa, or idli, adding a delightful kick to any meal. Its refreshing taste not only enhances dishes but also provides a burst of nutrition, making it a beloved staple in Andhra cuisine.

[losersimpforsunjaesol]

Day 6 of getting my sh!t together!

Hello! Today was a productive day, even though it started late. I managed to sneak in a quick workout after having my morning coffee and burn the calories from yesterday's celebratory food fest. I told you I skip workout with any VALID excuse, but I make sure to do it on days that I am well and there's no excuse. The first meal of the day was my late brunch, and it was good. I managed to finish work early as well. Dinner was light and fulfilling.

Here's the menu for today:

Black Coffee

Brunch:

1)Oats khichdi

2)Chana paneer

3)Salad

4)Raw mango chutney (forgot to click picture)

5)Yoghurt

Evening:

Just black coffee

Dinner:

Foxnut Salad With Yoghurt Dressing

I am feeling sleepy now so Imma doze off. But before that, here's my song recommendation for the day!

[suchananewsblog]

How To Make Kairi Ki Chutney - A Sweet And Tangy Chutney Perfect For Summer

Have you ever questioned what makes Indian delicacies so distinctive? The reply lies in its big selection of flavorful dishes that go well with each form of palate. And one thing that takes the flavour of such dishes up a notch is our beloved chutney. Indian chutneys have been a vital a part of our delicacies since time immemorial and might be present in varied varieties. The better part is that…

[deepspaceclawstation]

I made guacamole for the first time today. In fact, I had an avocado for the first time today. My mom fried up some stale-but-deliberately-so-chapatis cut in slices and I made the guac with onion, tomato, green chilli, garlic, lemon juice, salt, black pepper, and chat masala (very important). The rest of my family sprinkled their chapati chips with salt and red chilli powder and ate them with the guac and schezwan sauce, which is...a Choice but it tasted good I bet. I thought avocados would have a lot more flavour though, it didn't really do anything taste-wise? If I buy any again I'll try adding raw mango pieces to the guac. My dad suggested using kairi (raw mango) itself as a base instead of avocado to make a mango chutney (more of a koshimbir (raita)) of sorts. I don't know how the texture will work out with that but I think it could work with a less sour kairi? Results awaited

[whadayamean]

I found out buying eggs from local market is cheaper than buying them from doorstep delivery apps. I guess I have to crawl down the street

1 hour later - I bought 12 eggs costing 72 rupees saving 20 bucks. I also brought along a raw mango and 100 grams of curry leaves. I am thinking of making pulse potion with raw mango pulps. For breakfast, I will make coconut chutney with dash of fried curry leaves to be served with idli.

[go-setyoursoulonfire]

OP where is the rice option

home is chicken biryani with mango pickle and plum chutney at family gatherings

home is khichuri with beef and salted ghee on a rainy day

home is white rice in lentil soup with salt, raw onion, lime juice and chilis on a hot summer's day

home is in the bowl of rice

reblog for larger polling please 🖤

[befikrerestro]

Struggling to find that perfect Chicken Urfa Kebab here in Mississauga?

Minced chicken, perfectly chargrilled in a clay oven, served with a punchy mint-coriander and raw mango chutney, all wrapped up in soft roomali roti, is waiting for you here at Befikre. Trust us, this one’s unmissable.