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.
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