Types Of Indian Chutneys

Chutneys and pickles• Chutneys and pickles are the Indian cultured side dishes

which are done with more spice and enrich with number of proteins and fats.

• These items can be stored for long duration and consumed over a period of time.

• As Indians are fond of the spicy items, these are seen in each and every session of the Indian cuisine.

• Some of the most predominant varieties of chutneys and pickles are mentioned in further slides.

Coconut chutneys

• This bares the responsibility of best combo for the south Indian breakfast varieties like dosas and idles.

• This food can be easily prepared keeping coconut as the main ingredient.

• Along with coconut, corianders and mint also can be added after the frying process which shows the differentiation in the taste.

• Coconut chutney recipe - http://atozfoodrecipes.com/coconut-chutney.html

Green Pudina Chutney• Pudina is meant to be mint. The mint is the greenish leaves

which consumed as the chutney makes the breakfast more healthy.

• This is very fastest dish prepared within several minutes.

• The mints should be shallow fried with some dhal varieties, coconuts and tomatoes.

• Pudina chutney recipe http://atozfoodrecipes.com/green-pudina-chutney.html

Mango Murabba• This is the seasonal dish which are prepared easily and

they are famous during the summer season which favors more productivity of mango.

• This dish can be consumed as very less quantity for more food.

• They are even stored in traditional jar for several days and consumed

• Aam Ka Murrumba recipe - http://atozfoodrecipes.com/aam-ka-murabba.html

Tomato Chutney• Dishes prepared with tomato are the likely factor for the

folks.

• Tomato chutney is very attractive and mouth watering dish prepared either with tomato puree or fried raw tomato.

• They are made thick and they are good for the travel occasions.

• Tomato can be picked with rich amount of oils and salt to

be used for long duration.

Coriander Chutney• Coriander also plays major role in the Indian cuisine.

• They are used for garnishing before serving.

• Corianders comes under the greens which has more healthy factor.

• Coriander chutney can be flavored more with the coconuts, dhal and tamarinds.

• They bare the best combo when paired with coconut chutney.

• The above are some of the chutney varieties which are prepared easily at home and even stored and consumed over long periods.

• A to Z food recipes (http://atozfoodrecipes.com) is the blog which showcases on different types of similar kind if Indian dishes which are equally tasty and healthy.

• The preparation method and the required ingredients are showcased in very precise and descriptive format.