Coriander Mint Chutney Recipe ( Hari Chutney )

Coriander Mint Chutney || Green Chutney || How to Make Coriander Chutney with step-by-step photos

This is an easy coriander mint chutney recipe made only with a few ingredients - which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chilies, garlic, and tamarind pulp. Optionally, you can add lemon juice, as it preserves the green color in the chutney.y
                                          

I learned this recipe from my mother. This chutney is usually used as a spread for a sandwich. The chutney can also be had with pakora, samosa, roll, chana chaat, potato chips, and even as an accompaniment with dal rice.

Recipe tips:

You can also use this sauce with yogurt. Start by taking 250 grams of yogurt and whisking it well. Then, add 2 tablespoons of green sauce and stir until fully combined. 

This chutney can be used to make burgers and can be served with sandwiches, kebabs, samosas, pakoras, and more.          

To keep chutney green for a longer time, add ice cubes while grinding. This will help maintain its color and freshness.

I always make some mint coriander chutney and keep it in my fridge, it keeps good for up to 3-4 days in the refrigerator sometime I keep it in the freezer for use later in my specific recipes, so let's begin. 

If you have tried this Green Chutney, then 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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Take all ingredients and prepare all veggies and rinse them.

         

Soak the tamarind in hot water for an hour and extract all seeds from the tamarind pulp. Note: you can even use hard green/red tomato instead of tamarind. 

        

Put the coriander and mint leaves along with green chilies, cumin seeds, and tamarind pulp with a little water in your mixer and process. or              

Blend them until everything is incorporated.

                                   

                                                   

Remove from the mixer into a serving bowl/jar_Add salt and sugar, stir to mix well

                     

Serve alongside cutlets, kebabs, etc. or as a sandwich spread.                       

                   

Garlic Mayonnaise Recipe ( Mayo Sauce )

Garlic Mayonnaise| Homemade Garlic Mayo || How to Make Garlic Mayo Dip with Step-by-step Photos

Mayo Garlic Dip is one of Pakistan's most popular cold sauces. This simple sauce recipe has unlimited uses, from a super sandwich spread to a great dip for vegetables to a sauce for grilled seafood. There are many variations of this garlic mayonnaise, 

But this is a standard base recipe, from which you can add any number of herbs and spices. Additionally, you can make mayonnaise without garlic. I will share this recipe in my zinger burger post inshallah. How much you want to keep its consistency is up to you. I didn't use any water in the sauce because I didn't want any liquidy mayo sauce, but you can, as needed. 

An easy and quick sauce,e so let's go ahead and see how to make a garlic mayo sauce recipe. 

Recipe tips:

You can use garlic powder in place of freshly crushed garlic in mayo sauce. 

If you don't have lemon juice, white vinegar can be substituted for it. 

The sauce can be stored in any type of bottle in the refrigerator for over two weeks. 

When using it with French fries, you can add a little cold water to thin the sauce. 

                                                                          

If you have tried this Garlic Mayo Dip 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, peel and crush the garlic and set aside, squeeze the lemon juice and keep it aside, and take out the mayonnaise to the bowl.

Put the crushed garlic in the small bowl, and add salt to the crushed garlic cloves.

Mix well,l then squeeze the lemon juice into the crushed garlic cloves again and mix well. Add mustard paste/powder and mix. 

Right after adding mayonnaise, keep mixing until everything is incorporated, then keep it in the refrigerator for 2 hours 

Garlic mayo sauce is ready to serve and use in recipes.

Mayo garlic sauce can be served or used with beef burgers, chicken burgers, sandwiches,hes as well as french fries.  

              

         

                                  

Imli Ki Chutney Recipe (sweet and Sour)

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

 

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.       

                                            

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin. 

If you have tried this Imli Chutney, then 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, soak tamarind in the hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

                              

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

                                   

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month. 

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

                  

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

                

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container. 

Sweet tamarind sauce is ready to serve with chana chaat, laddu path.  

Kashmiri Red Sauce Recipe

Kashmiri Red Sauce || Red Chilli Sauce || How to Make Chilli Sauce with step-by-step photos....

Kashmiri red sauce isn’t hot and spicy, but looks very red and sharp in taste real taste of this sauce is tangy and delicious. This is known as a Kashmiri red chili hot sauce. To prepare this sauce, tamarind pulp, coriander leaves, mint leaves, and Kashmiri red chili, along with garlic cloves and tomato.

                          
                                                                             

Use this red sauce as a condiment or mix in additional aromatics like mint, coriander, and cloves. Try it alongside barbecue items, samosa pakora, or rolls to mix some yogurt in the red sauce.

This sauce can be used in the bun burger, or roll paratha to make the tasty and delicious taste of thefoods. Easy and quick recipe, so let me know how to make this tasty red sauce. 
                                  
                                        

If you have tried this Chilli Sauce, then 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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To prepare this sauce, first soak the Kashmiri red chili in hot water for an hour.
                       

Take a separate bowl, pour hot water, and put tamarind in it. Soak it for 30 minute.s

After 30 minutes, extract all seeds from the tamarind pulp. Keep aside.

Take all ingredients and prepare all veggies.

                                 

Put all ingredients into the grinding jug, add tamarind pulp and roasted cumin seeds.

           

Add a little water and blend all spices very well. The sauce is well-blended. Take it out in a bow.
         

Now add salt and red chili powder and mix well in the bottle. Itjar can be stored for up to 2 weeks.

The red sauce can be served with any barbecue items, stuffed paratha, and fried items.