Yummy Traditional

Quick Chutneys Recipe

red-green-garlic-chutney-with-step-by-step-photos

Red Garlic Chutney | Chutney Recipe || How to Make Garlic Chutneys with step-by-step photo

Chutneys are traditional, spicy, delicious, and colorful chutney recipes, which are mainly used as a taste enhancer or to make things spicy, especially in street food.

It is mainly prepared with a combination of garlic cloves and soaked red chilies with some lemon juice/vinegar to reduce the heat.t

Whenever you are planning to make Pakistani chaat recipes, in other words, any chaat recipe is incomplete without red and green garlic chutneys

And it would taste ordinary, basically, the combination of green chutney, tamarind chutney, and red chutney recipe would lift any cha, nd samosa, pakor, or roll.ll

The color and texture of these red and green chutneys may give an impression of being extra hot and spicy, but it is not the case. I have soaked the red chilies, which would lower the temperature and its spiciness also

I have used red Kashmiri chilies and bullet green chilies, which are comparatively less spicy yet give a dark red and green color.

I prepared raw red and green chutney versions, which don’t need to be cooked on the stove, yet you can enjoy a few spicy chutneys with any type of snack/.meal

Recipe Tips:

When making chutney, I strongly recommend using Kashmiri red chilies and bullet green chilies. They are less spicy and provide a beautiful red color to the chutney.

Additionally, if you want to reduce the heat, consider deseeding the chilies before grinding them. This will help create a milder spice chutney.

Finally, it's a good idea to maintain a thick consistency while grinding, but when serving, you might want to thin it out for better usability.

If you have tried this Quick Chutney Recipe, then don’t forget to rate the recipe. You can also follow me on social .media

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Soak the dry red Kashmiri chilies in warm water for 1/.2 hour.

Take all ingredients to prepare all veggies

Put all ingredients in the mixing jar and blend them well till turns into a smooth paste.

Now transfer to the bowl.

Now ready to serve, chutney with samosa, chaat, roll, or khichdi
Can be used for up to 3-4 days by keeping it in the refrigerator

Put all the ingredients of green chutney with a little water in the mixing jar.

Blend them well till they turn into a smooth paste.

Now transfer to the serving bowl.

Now Ready To serve hot and spicy green chutney with pakora, samosa, and chaatroll. Can be used up to 3-4 days in the refrigerator

Tomato Chutney Recipe

Sana Rasheed Add Comment

Tomato Chutney | Tomatar ki chutney || How to Make Tomato Chutney with Step-by-step Photos and Video

This post is old; I just modified it by adding a video and some changes to better understand the recipe.

Tomato Chutney is a very delicious, spicy, tangy relish side dish recipe. an easy and quick recipe that is prepared from a few ingredients, which include tomatoes, onion, coriander, and green chilies, along with mustard/olive oil. There are wide varieties available in many other cuisines to make this desi chutney; however This chutney is my family's version.

My Latest Video: Tomato Chutney:

A bit different method to make than other tomato chutney, usually tomatoes are boiled in water and then blended with other ingredients, but here I just roast the tomato peel and mash them, then add 2 spices with some veggies, a quick and easy recipe that takes hardly 20 minutes to be prepared

This chutney goes well with dal chawal and khichdi. I used mustard oil in the chutney. If you don't like you can use olive oil instead of mustard. It can also be used/eaten for up to 3 days by keeping it in the fridge

Homemade Khoya Recipe

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Homemade Khoya || Milk Powder Khoya Recipe || How to make Khoya at home with step-by-step photos

Homemade Khoya is a dried evaporated milk solid. The milk is slowly simmered in a large Kadai till all moisture evaporates, and it reduces tosolids. It is a basic ingredient in many Pakistani sweets and desserts like rice kheer, Katori here, khoya lass and I, and gulab jamun

Making khoya at home is quite easy. Here I prepare khoya in two ways:s one is with fresh milk, and 2^nd one with powdered milk.lk

Powder milk khoya is as easy and quick as fresh milk khoya, and I have already shared another version of instant khoya that I had prepared within 5 minutes in a microwave.

The quantity of prepared khoya depends on the quality and fat percentage of the milk.

Readymade khoya is generally available at grocery and sweet stores in Pakistan/India, but for most Asian people, the complaint from abroad is that khoya isn’t available in stores surrounding their area. So, especially for those, this is the best way to make khoya at home instead of searching here and there.

Usually, I used to buy khoya from stores, as I thought it saved time and did not have to go through the long process of cooking. However, with time I learned, making khoya is as easy as sev firni_specailly milk powder khoya doesn’t take more time to prepare, and the taste of milk khoya or powder milk has a similar

On the other hand, if you prepare khoya as a side task, with you doing something else in the kitchen like chopping, preparing some other recipes, etc., then it is not a time-consuming method since the milk gets reduced on its own on a low flame, and all you have to do is stir and scrape at intervals

It’s not tedious, so I do suggest preparing khoya at the same time, besides cooking or doing some other chore in the kitchen. This is multitasking, and you have to be attentive.

The pan to be used for making khoya:

When making khoya, it's essential to use a thick-bottomed pan

Or kadai to prevent the milk from burning or browning at the bottom. If the milk burns, it can ruin all your hard work. A deep pan is also necessary to ensure that the milk doesn't spill out while simmering. I personally used my large non-stick kadai for this process, which works exceptionally well for making khoya.

Homemade khoya is significantly superior to store-bought versions. It embodies the richness and natural goodness of milk without any additives or preservatives. You can store this homemade khoya in the refrigerator for about 3-4 days, and if you keep it in the freezer, it can last for 6-8 days.

For Other Homemade Recipes:

Breadcrumb

Condensed milk

Chocolate syrup

Homemade yogurt

If you have tried this Homemade Khoya, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To make this recipe, first prepare clarified butter. Melt the ghee and keep it in the freezer for a half-hour.

Right after taking it out of the well-clarified butter is ready. Keep it in the refrigerator until required.

Take a non-stick pan or heavy-based Kadai and pour 2 full-fat milk into it. Bring the milk to a boil over a medium flame.

Then add clarified butter along with cream. Stir to mix well.

When it starts to boil, reduce the flame to low-medium

Scrape the sides and stir occasionally in between to prevent milk from sticking to the bottom

After 40-45 minutes, the milk will reduce to almost half in quantity and will turn thicker. As it starts to thicken, the color would change from milky white to light skin in colormilk'sk thickness the chances of it sticking to the bottom of the pan increase.

Stir frequently to prevent sticking. More than one and a half hours of milk will turn into a rabri texture.

Stir continuously from this stage to prevent it from burning. Cook until all moisture evaporates,s and it turns into a thick solid mass, as showinow the picture below the flame, and transfer it into any tin or bowl.l

Let it cool down for 5 minutes. Take the tin out of the khoya carefully.

And allow cooling at room temperature. Once it cools down completely Store it in an airtight container in a refrigerator.r

Take a non-stick pan and then add butter. Melt it a little on medium flame, then turn off the flame. Add cream and stir to mix well.

Keep stirring by pouring milk into it, and turn the flame on. Constantly keep on stirring until it to boil_Turn down the flame to low, Now sta.t adding powdered milk.