#raw mango chutney

[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.

[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

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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.

[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 🖤

[hariputra]

16 dishes in Onam Sadya

Onam Sadya is a grand vegetarian feast from Kerala, traditionally served on a banana leaf during the Onam festival. It typically includes a wide variety of dishes, each offering a unique flavor. Here are 16 key dishes often part of the Sadya:

Rice – Steamed white rice, the main component of the Sadya.

Parippu – A thick lentil curry, typically served with ghee.

Sambar – A lentil and vegetable stew made with tamarind.

Rasam – A spicy, tangy soup made with tamarind and tomatoes.

Avial – A mixed vegetable dish cooked with coconut and yogurt.

Kaalan – A yogurt-based dish with vegetables like yam and raw banana.

Olan – A mild curry with white gourd, coconut milk, and black-eyed peas.

Erissery – A dish made from pumpkin and lentils, flavored with coconut.

Thoran – A stir-fry of vegetables (like cabbage or beans) with coconut.

Mezhukkupuratti – Stir-fried vegetables, usually with spices and coconut oil.

Pachadi – A yogurt-based side dish, typically with cucumber or pineapple.

Kichadi – A yogurt and cucumber dish, similar to pachadi but spicier.

Puliyinchi – A tangy, spicy ginger-tamarind chutney.

Puli Inji – Another variety of ginger-tamarind chutney, slightly sweeter.

Achaar – Pickles, usually made from mango, lime, or mixed vegetables.

Payasam – A traditional dessert, usually a sweet pudding made from rice, lentils, or vermicelli.

These dishes offer a balance of sweet, sour, spicy, and savory flavors, making the Onam Sadya a rich and diverse culinary experience.

[shimla-hills]

Best of Indian Mangoes: Shimla Hills’ Processed Mango Pulp/Puree

Being a leading mango pulp manufacturer in India, Shimla Hills specialises in premium quality processed mango pulp/puree. Sourced from the highest quality Indian mangoes, such as Alphonso, Totapuri, Kesar, Neelam, Raspuri, Raw Mango, or more, our processed products embody the vibrant colour and rich flavour of the natural fruit. Free from artificial additives and preservatives, our mango pulp is ideal for several culinary creations, like smoothies, desserts, chutneys, sauces, confectioneries, and more.

Explore the taste of summer throughout the year with our premium mango pulp/puree.