Bun Kabab Chutney Recipe

                                     

Bun Kabab Chutney | Green Chutney || How to make Bun Kabab Chutney with step-by-step photos

Bun Kabab Chutney is considered an essential ingredient of any bun kabab without chutney bun kabab is incomplete. the base of bun kabab is chutney. there are several ways to make bun kabab chutneys. mainly this chutney is made with mint, coriander, green chilies, and some basic spices including tamarind pulp 

This chutney is spicy, tasty, and tangy which brings a delicious taste to bun kabab. the unique aroma of the chutney is absolutely amazing and elevates the taste and flavor of any snack

You can also add some yogurt to this chutney but just before having to use it in recipes.

                             

Bun kababs are also called street food. where it is easily available in almost every street, bazaar, or roadside Patara (restaurant). Everyone loves to eat bun kebabs at lunch or time or as an evening snack. this is called also desi bun kabab. whose recipe I will share after it.

This is a quick and easy recipe that can be prepared within 30 minutes and used other than bun kabab such as a sandwich, or paratha rolls. this chutney also can be used often in Pakistani cuisine as a side with snacks and barbecue. this chutney aids digestion and enhances the taste, aroma, and nutrition of any dish

                                  

This chutney has another name Green Chutney, in my earlier posts, I have shared another version of green chutney whose link I will give below the description

For the best result follow my detailed step-by-step photo instructions and tips

Recipe notes:

1. To make the best bun kabab chutney full of flavors,  make sure you use fresh mint, green chilies, and green tomatoes
2. I will suggest using garlic in making chutney, this helps to make tasteful chutney but if you don’t like pungent the flavor of raw garlic can skip
3. I used just mint, green tomatoes, garlic cloves, and green chilies You can also use fresh coriander half of the mint quantity 
4. You can add yogurt to this chutney but keep remembering when you have the intention of using it right away otherwise your chutney will no longer stay fresh for a long time
5. Here I just cooked my chutney to secure for a long time. you can skip this step as desired

More Chutneys Recipes: 

Kashmiri red sauce

Chilli garlic tomato ketchup

 Sweet and sour tamarind sauce

Coriander mint chutney

Chinese schezwan sauce

Chilli garlic sauce

Quick red-green chutney

                  

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

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To begin this recipe soak the tamarind in warm water for an hour and then extract all seeds and separate the pulp

                     

Take all veggies and prepare them all 

                    

In the hand blender or grinding jug combine all ingredients mint, green chilies, garlic cloves, and green tomato slices

                   

Next, add dry red chilies, tamarind pulp, little water, and salt

                

Blend them together in the jar, Add more water if needed. I used a total of 3 tbsp water in blending the chutney

                        

Blend until smooth

                

Check salt and tang add more if needed 

                               

Heat the little oil in the pot

                           

And pour the chutney into the pot

                      

And cook for a while 

                      

Until the raw smell has disappeared or the water dries up

                          

Once the chutney gets thick, turn off the flame

                     

And let it cool down completely

                  

Transfer to the jar/bottle or bowl

                      

Serve this bun kabab chutney with Pakistani snacks chaat, sandwich, samosa as well

                        

Store it in a  glass bottle and use a week by keeping it in the refrigerator 

                   

Creamy Hummus Sauce Recipe

Creamy Hummus Sauces || Tahini Sauce || How to make Sauce with step-by-step photos...

Hummus and tahini sauces are basically from Arabic Cuisine. These rich, flavor-packed vegan sauces are popular throughout the Mediterranean and the Middle East, and they can elevate any meal from kabobs to falafel sandwiches and everything in between. Perfect served as part of a mezze with some warm pita and fresh veggies too!

These homemade hummus and tahini sauces are quick and easy to make super smooth, creamy, and taste so fresh  and flavorful

Tahini sauce is made only with 4 ingredients, sesame seeds, olive oil garlic, and salt.to make hummus sauce we require some paste of tahini sauce and additional ingredients like boiled white chickpeas, lemon juice, and cumin powder along with 2,3 tbsp water to make a smooth paste

    

Thus I made two sauces from one paste. they are both delicious, creamy, and wholesome.

For the best result follow my detailed step-by-step photo

instructions and tips below the recipe card

Homemade sauce ingredients:

One of the other things I love about making homemade tahini is that almost all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties or a regular ol’ delicious weeknight dinner. You will need:

Sesame seeds: I used fresh sesame seeds as stale seeds may your sauce makes bitter 

         

              

Garlic: This recipe calls for 3-4 cloves, but feel free to double that if you would like a more garlicky flavor.

Lemon juice: use fresh and juicy lemon

Olive oil: Olive oil is more beneficial for health. don’t use a substitute for olive oil. We will incorporate some into the hummus itself, and then drizzle extra on top for serving.

Salt: I always use Lahori salt rather than sea salt.

Cumin powder: though cumin powder isn’t added in authentic sauces I added it to bring some earthly flavor to sauces

You might like this:

Shawarma

Martabk

Mayonnaise

Condensed milk

Chocolate syrup

Frozen paratha

If you have tried this Creamy Hummus Sauce then don't forget to rate the recipe. You can also follow me on social media

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Dry roast the sesame seeds on low-medium heat until fragrant

     

Combine the sesame seeds, oil, and garlic. Salt and a little bit of water into the food processer  

           

Blend them together until you reach the desired consistency

       

TAHANI SAUCE is ready to serve. 

    

Add tahini sauce

Boiled chickpeas, cumin powder, salt, and lemon juice into the food processor along with 2-3 tbsp water

       

Make puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add another tbsp of water. Taste and season with additional salt, cumin, or lemon juice if needed

         

Transfer to the serving bowl drizzle some olive oil and sprinkle the paprika powder on top

       

Hummus sauce is ready to serve

           

Serve immediately, here you can garnish with your desired toppings or transfer to the sealed container and refrigerate for up to 3 days

            

                                                               

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 many varieties available in many other cuisines to make this desi chutney however This chutney is my family 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 tomatoes peel and mash them then add 2 spices with some veggies, 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
As well as Can be used/eaten for up to 3 days by keeping in the fridge 

You Might Like this:

Spring garlic chutney

Dahi chutney

Green raita chutney

Green chili chutney

Quick red-green chutneys

                                             

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

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To prepare this recipe first we will roast tomatoes on a skillet/wok, place tomatoes on a hot wok/skillet roast on high heat first 

 

Note, use iron or any other type of utensils for roasting other than a non-stick pan/wok_You will see tomatoes have started to release their water then flip all tomatoes.

Now reduce the heat to low-medium and Allow to cook tomatoes until water dries up

                        

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

                    

Take all ingredients 

            

And all veggies 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

                  

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

                               

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