The Chutneys

This Green and Mango Chutney are the perfect toppings for Dahi Gujiyas, the recipe of which is on our next post. These chutneys are versatile and can also be used as an accompaniment with other snacks.




A. For Green Chutney 
100g coriander leaves, roughly chopped
4-5 green chillies
1 tsp cumin seeds
½ tsp salt 
½ tsp black salt 
1 inch ginger
2 tsp curd 
Juice of one lemon 
Water, if required
B. For Mango Chutney 
3 tbsp mango powder, soaked in ½ cup water for 1 hour
6 tbsp sugar
¼ tsp black pepper powder 
¼ tsp black salt 
¼ tsp salt 
¼ tsp paprika 
A pinch of black cardamon powder 


1. For green chutney, put coriander leaves, green chillies, cumin seeds, salt , black salt , ginger, curd, juice of one lemon & water, if required in the grinder & grind it into a smooth chutney.


2. For mango chutney, add the soaked mango powder along with the water in a pan & add sugar in it. Bring it to one boil on high flame & then cook it for 15-20 minutes on low flame until it thickens up a little. 


3. Once the mixture comes to a room temperature, strain it and add black pepper powder, salt, black salt, paprika, black cardamon powder & mix well.


**Dahi Gujiya Recipe —> (Dahi Gujiya)

Happy Cooking!
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5 thoughts on “The Chutneys

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