Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi. 

Mostly, this chutney is prepared at "Bihari Household". It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney. 
                      

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves. 

If you have tried this Mooli Patta Chutney Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, separate all leaves from the reddish(mooli), rinse them and pat them very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until they shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until it forms a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well.

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.
                  

Quick Chutneys Recipe

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

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 

You Might Like this:

Spring garlic chutney

Dahi chutney

Green raita chutney

Green chili chutney

Quick red-green chutneys

                                             

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To prepare this recipe,e first we will roast tomatoeinon a skillet/wok, place the tomatoes in a hot wok/skillet, and roast on high heat first. 

 

Note, usean iron or any other type of utensil for roasting other than a non-stick pan/wok. You will see tomatoes have started to release their water,r then flip all the tomatoes.

Now reduce the heat to low-medium and allow to cook until the water dries up.

                        

Transfer all the roasted tomatoes to another bowl, peel and mash them. 

                    

Take all ingredients 

            

And allthe veggies were kept aside.

                

Now add spices to the puree, and stir to mix well.

                       

Then add chopped veggies to the tomato puree, and stir to combine well.l

                  

Then, pour mustard oil and stir to combine well further. The chutney is done.

                               

Now ready to serve tasty tomato chutney with khichdi and dal chawal (rice)

                                     

 

Imli Ki Laal Chutney Recipe ( Tamarind Chutney)

                                                                             

 Imli Ki Laal Chutney |Sweet and Sour Tamarind Sauce Recipe with Step-by-Step Photos and Video. Imli ki laal chutney, also known as sweet and sour tamarind chutney, is a versatile condiment that complements various snacks, including dahi bhalla, chana chaat, dahi boondi chaat, pakoras, and samosas. Its unique flavor profile comes from a harmonious balance of sweetness, tanginess, and spice, making it an essential component for many chaats.

To create a delicious chutney, several roasted ground spices are added to amplify the flavors. This tamarind sauce can also elevate the taste of kachoris and golgappas. A well-prepared tamarind chutney is essential for creating enjoyable chaats that leave a lasting impression on your taste buds.

For convenience, this chutney can be stored in a glass jar and refrigerated for up to a couple of months, allowing for quick chaat preparation whenever desired. To achieve the right consistency, you can dilute the tamarind chutney with a small amount of hot water when needed.

Key Ingredients: Tamarind: The primary ingredient, available in three forms: - Tamarind block with seeds - Tamarind block without seeds - Tamarind paste (ready-to-use option).

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Imli Ki Laal Chutney Video:

The blocks require extraction for the tamarind concentrate, while the paste offers immediate usability.

Sweetener:

The sweetness is achieved using jaggery or date paste. Alternatives include: - Regular white sugar - Brown sugar or molasses - Coconut sugar - Artificial sweeteners (like stevia) - Honey.

Salt and Spices:

Flavor comes from roasted cumin, coriander, dry red chilies, and fennel seeds, often referred to as the Dahi Bara spice mix. A custom spice mix can be made or purchased in pre-mixed form.

Optional Ingredients:

Asafoetida (hing) and dry ginger powder (saunth) can enhance the flavor profile. A pinch of asafoetida and ½ teaspoon of ginger powder can be added for an extra depth of flavor.

You might like this:

Garlic chili chutney

Anar Dana Pudina Chutney

Imli Ki Chutney

Dahi Chutney  

Have you tried Sweet And Sour Chutney? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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Preparation Steps:

Soak and Prepare Tamarind:

Soak the tamarind for two hours. After soaking, remove all seeds and strain to discard threads and impurities. This will yield tamarind pulp; add water to achieve a runny consistency.

Roast Spices: In a pan, roast coriander, cumin, fennel seeds, and dry red chilies over low heat until fragrant. Once cooled, grind to a fine powder.

Cook Tamarind Sauce:

In the same pan, combine the tamarind pulp and bring it to a boil. Skim off any scum that forms on top.

Gradually add the roasted spice powder, ginger powder, and salt, mixing thoroughly.

Add Sweeteners and Color: Incorporate sugar and paprika powder, the latter serving to deepen the red hue of the chutney. Stir continuously until the mixture begins to thicken.

Red food coloring can be added for a brighter appearance if desired.

Cool and Store: When the chutney coats the back of a spoon and leaves a line when stirred, remove it from the heat.

Let it cool fully before transferring to a glass jar or bottle for storage.

Serving Suggestions: Imli ki laal chutney pairs wonderfully with a variety of snacks such as dahi bhala, gol gappa, chana chaat, fruit chaat, and samosa pakora. Enjoy this delightful condiment to enhance your culinary creations!