Chutney Making Tips: Although chutney is made in every house, but if you are bored with the same type of chutney, then by making small changes, you can also make such chutney which people will eat licking their fingers. Often we get bored of eating the same dal sabzi at home, then we feel like eating something spicy. If you are bored of always eating the same type of chutney, then by adopting these small tips, you can make your chutney even more tasty.
Winter season is coming, in this sometimes potato parathas and sometimes cauliflower parathas are always made. Along with this, the family members demand chutney and whenever we serve the same chutney again and again, they also do not like to eat it.
Many types of chutney are made in every house, but by making small changes in these chutneys, you can increase the taste of these chutneys 100 times.
Coriander Chutney
Clean the coriander leaves and take them in a jar. Add one inch piece of ginger, 10 garlic cloves, 5 green chillies and half teaspoon black salt and grind well. Finally add half lemon and mix well. Adding lemon increases its taste 10 times.
Coriander and curd chutney
Wash coriander well and chop it finely. Add one big onion, one tomato, 10 garlic cloves, three to four green chillies and half bowl of curd and grind well. If you want, you can also add half lemon to it. Chutney is made from curd in restaurant style. It tastes as amazing as it looks.
Tomato and onion chutney
Clean tomatoes and onions thoroughly. Roast tomatoes on gas flame. Mash tomatoes well in a bowl. Add finely chopped onion and green chillies to it. Add two teaspoons of mustard oil. Add salt according to taste and mix well. Finally add finely chopped coriander and mix. Coriander leaves add flavour to tomato-onion chutney.