Sanoli's Kitchen: Chutney/Pickle/Dip
Showing posts with label Chutney/Pickle/Dip. Show all posts
Showing posts with label Chutney/Pickle/Dip. Show all posts

Wednesday, August 13, 2014


This coconut chutney is a great accompaniment with any South Indian savoury snack. It is really very easy to make, just blend all the ingredients and mix tempering after that. Adding tamarind to the chutney increases its shelf life little more and for that reason chutney doesn't spoil quickly. Fresh coconut is essential for the best flavour. I am addicted with this yummy chutney.....are you???


1 Cup Freshly Grated Coconut
2 tbsp Coriander Leaves / Cilantro (Finely Chopped)
1 tsp Roasted Cumin Seeds
1 tbsp Roasted Chana Dal (Bengal Gram)
1 tbsp Cashewnuts
2 tbsp Tamarind Pulp
3 Green Chillies
1/2" Ginger (Chopped)
1/3 Cup Warm Water
Salt to taste


1 tsp Urad dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Dried Red Chillies (Broken)
1/4 tsp Asafoetida (Hing)
8 Curry Leaves
1 tbsp Coconut Oil


In a mixie jar, combine coconut, coriander leaves, roasted cumin seeds, chana dal, cashewnuts, tamarind pulp, green chillies, ginger, 1/3 cup warm water and salt. Blend till it turns into a smooth paste. Remove the paste in a bowl and set it aside.
Heat coconut oil in a tadka pan. Add mustard seeds, cumin seeds, red chillies. Let mustard seed splutters, after that add urad dal, asafoetida, curry leaves. Saute for a minute in medium low heat. Pour this mixture on coconut paste. Stir nicely to mix well.
Enjoy this flavourful chutney with idlis, dosas, vadas or uthappam. May store it in refrigerator for a week.

Wednesday, June 11, 2014


Bengali chutney are totally different from the chutneys of other provinces, not only tastewise but also in sticky texture. This is the king of all chutneys in Bengali cuisine. Basically, this is a must have sweet chutney after every bengali meal in occassions. A sweet thick chutney that serves with fried papad.


250 gm Dates (Khejur)
200 gm Mango Papad (Amsotto)
50 gm Raisins
1/3 Cup Pomegranate Seeds (Optional)
1 tsp Roasted Cumin Seeds (pounded)
1 Cup Sugar
1/2 Cup Water
1 tbsp Fresh Lemon Juice
1/2 tsp Salt


De-seed dates. Cut mango papad in 1/2" cubes.
Heat sugar and water in a wok or pan, keep stirring continuously.
When bubbles come on sugar syrup add dates, mango papad, raisins one by one and keep stirring.
Add salt and cook for 2-3 minutes on medium flame.
Now add pomegranate seeds, lemon juice and roasted cumin powder. Give a nice stir and remove from heat now.

Let it cool normally. May garnish with few pomegranate seeds and sprinkle with pinches of roasted cumin powder.
Serve immediately after the main course of lunch or dinner. May pour it in a air-tight container and refrigerate for two weeks.

Thursday, February 13, 2014


I am here with an easy and quick post of onion chutney, which is a great accompaniment to idli, dosa, upma, uttapam and even appams. onion chutney is a simple, sounds spicy and real toothsome dish. It doesn't contain coconut, so whenever we travel long distance, can pack this chutney with idlis.


1 Cup Roughly Chopped Onion
1 Medium Tomato (chopped)
4-5 Curry Leaves
4 Dried Whole Red Chilies
1 tbsp Tamarind Pulp
2 tbsp Roasted Bengal Gram (chana dal)
1 tbsp Jaggery
2 tbsp Oil
Salt to taste


1/2 tsp Mustard Seeds
1 Dried Red Chili
1 tsp Urad Dal
A Pinch of Asafoetida
7-8 Curry Leaves
2 tsp Oil


In a pan or kadai, add oil. When it heated, add dried red chilies. Saute for a minute.
Add Onion, fry till onion turns into golden. Sprinkle salt and add tomato and curry leaves in it.
Fry till tomato turns soft, add chana dal, tamarind pulp in it. Fry for another 2 minutes.
Finally add jaggery, mix well. Turn off heat now. Let it cool. Grind it to make a coarse paste. (If required, add little water in it). Set it aside.

For tempering, heat 2 tsp oil in a tadka pan. Add dried red chili, urad dal, asafoetida and mustard seeds. Saute till urad dal changes its colour a little. Add curry leaves, mix and pour it on chutney mixture. 

Fold nicely by using a spoon and serve with idli, dosa, uttapam or upma.....enjoy this flavourful chutney.

Saturday, December 28, 2013


"Litti-Chokha-Chutney" is a very delicious speciality of Bihar. Bihari cuisine is simple and wholesome. 'Litti' a baked salted wheat flour cake filled with sattu (roasted chickpea flour) and some special Indian spices. There are many versions of this dish. This is a delicacy which is liked by every group of people whether rich or poor. Litti-Chokha-Chutney is now making its presence internationally.


1&1/2 Cup Wheat Flour (atta)
1/2 Cup Self-Raising Flour (maida)
6 tbsp Oil
1/2 tsp Salt
1/2 Cup Melted Clarified Butter (desi ghee)

1 Cup Sattu (roasted bengal gram flour)
1 tsp Carom Seeds / ajwaan (roasted and crushed)
1 tsp Nigella Seeds / Kalonji (roasted and crushed)
1 tbsp Dried Mango / Amchur Powder
1 tbsp Mango pickle spice and its oil
6-8 Pods of Garlic (minced)
1/2" Ginger (minced)
2-3 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander Powder
1 tbsp Lemon Juice
2 tsps Mustard Oil
Salt to taste

1 Large Tomato
2 Medium Sized Potatoes (parboiled with skin)
1 Eggplant / Brinjal / Begun (500 gm approx)
1 Big Onion (finely chopped)
5-6 Pods of Garlic (minced)
2 tbsps Chopped Coriander Leaves / Cilantro
2-3 Chopped Green Chilies (or as per taste)
1 tbsp Fresh Lemon Juice
1 tbsp Mustard Oil
Salt to taste

50 gm Coriander Leaves / Cilantro
2-3 Green Chilies
4 Pods Garlic
1/4" Ginger
2 tbsp Tamarind Pulp
1 tsp Mustard Oil
Salt to taste

For making outer cover of litti, sieve wheat flour and self raising flour, add oil and salt. Knead a stiff dough by using water. Cover with a wet cloth and keep it aside.

Make lemon sized (approx 2.5" diameter) 10 balls out of it and set it aside.

In the mean time, combine all spices, sattu, coriander leaves, lemon juice, mustard oil, salt and pickle in a bowl. Mix them nicely by hand. Make sure all spices including pickle mixed very well. Now sattu filling is ready to stuff.

Preheat oven to 200 C. Put 1 tbsp sattu filling in the centre of each ball. Close it firmly from all sides.

Place all the littis on a baking tray.

Bake for 15 minutes. Turn the opposite sides of littis and grill for 10 minutes.

Take out and dip on pure desi ghee (clarified butter) and serve immediately with mixed chokha and chutney.

Roast eggplant, tomato and parboiled potato over low heat.

Peel the skin of eggplant, tomato and potato nicely. Set aside.

Heat mustard oil in a pan or wok. Add minced garlic and green chilies in it.

Saute for 30-40 seconds followed by adding chopped onion. Fry for 2 minutes.

Add mashed tomato and salt in it. Fry for another minute.

Now add roughly mashed potato and eggplant. Fry for a minute and turn off heat now.

Add coriander leaves and lemon juice. Fold nicely.

Serve this chokha with litti.

Grind coriander leaves, ginger, garlic, green chilies, tamarind pulp and salt for a minute to make a smooth homogenous paste. Add mustard oil in it. Yummy Hara Dhaniya Chutney is ready to serve with litti and chokha.

Enjoy your dinner with super delicious litti, mixed chokha and hara dhaniya chutney.

  1. In cities, it is not possible to make 'litti' traditionally roasted over "chulha" or "angithi". But I baked it in electric oven, you may use  microoven for grilling it. If you don't have any oven, just heat a non stick pan on medium heat, arrange littis on it, cover it with a heavy lid and reduce the heat. Check after 10 minutes and turn over the other side of littis. Cook other side also for 10 minutes. Lastly, roast those littis on direct flame for giving that grilling effect.
  2. Few people are allergetic on eggplant, if you don't like, just omit it. Potato-tomato chokha is also very delicious. May add 1 tsp mustard paste at the end and mix well, it is also be a great combo with litti.
  3. Chutney can be stored in refrigerator upto an week.
  4. I roasted parboiled potato to get its smokey flavor, which gave an authentic taste and flavor to chokha.

Saturday, May 18, 2013


Recipe Source & Acknowledgement: Homely Food
This is a quick and easy to make raita with minimum ingredients, yet delicious. Very simple and healthy recipe but yummilicious.

1 Apple
1 Cup Plain Yogurt
Sugar/Honey to taste (I used Honey only)
Few Pinches of Roasted & Pounded Cumin Seeds
Few Pinches of Black Pepper (freshly crushed)
A pinch of Black Salt

Wash and cut apple into tiny pieces.

Churn yogurt with black salt and honey. Mix the apple pieces into yogurt. Sprinkle cumin and black pepper powder on the top. 

Serve chilled, with any rice dishes or as a side of chapati-sabzi.


Recipe Source &Acknowledgement: Homely Food
Here is an easy and yummy dish, boondi raita, a common dish in every household. Goes very well with any pulao or biyanis.

1 Cup Boondi (dry and salted)
2 Cups Plain Yogurt (thick curd)
1/4 tsp Sugar (optional)
1/4 tsp Roasted Cumin Powder
1/4 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt to taste

Soak boondi in a bowl of water for 10-15 minutes.
Blend yogurt with little water. 

Add all spices and salt in it. Add soaked boondi and mix well again.
Serve chilled with chutney pulao or any other biryanis.
Linking to: Homely Food Event / Giveaway
Linking to: Jagruti's Mom's event- Food She Loved

Friday, May 17, 2013


Recipe Source & Acknowledgement: Homely Food
In Summer time we always need something refreshing and cool. It is 'Mango' season, so lets prepare yogurt based salad or dip Mango Raita, in other words my mom's favourite 'Dahi Aam', yummy and delicious.

1 Ripe Mango
1 Cup Plain Yogurt (thick curd)
Sugar / Honey to taste
Pinch of Cardamom Powder
Pinch of Black Salt

Wash and peel mango. Cut small cubes from it. Set aside.
Blend yogurt with sugar/honey and little water by using hand blender, till it smooth.
Now add mango pieces in yogurt, mix nicely.
Sprinkle black salt and cardamom powder on the top. 
Serve chilled.
Sending to: Homely Food Event / Giveaway
Sending to: Jagruti's Mom's event- Food She Loved