Delicious Chutney Recipes to Make this Summer


Chutneys and relishes are a great addition to any meals. You can make your very own preserves with seasonal ingredients. Just as in the winters, we see a great variety of colourful fruits and vegetables, similarly Indian summers witness a plethora of fresh and juicy fruits. This season yields the juiciest mangoes, litchis, guava, peaches, watermelon and much more. Mangoes can be used both raw and ripe to make preserves. This is the best time to stock on the summer fruits and make some delicious preserves, chutneys and relishes. Check out these relish recipes approved by the chefs:
Papaya Chutney:
Grate raw papaya and set aside. In a pan add some fennel seeds and the grated papaya. Add water, castor sugar, bay leaf, and raisins. Let it to gently simmer for 30 minutes till it thickens up. Let the chutney cool down completely before transferring in sterilized glass jars. Seal the jars and refrigerate. You can serve this chutney with the brown rice recipes like coconut rice or pulao. This chutney also tastes great with stuffed parathas and chapati. 


Get full-bran brown rice from Daawat, the best brown rice brand in India. This rice is quick cooking and can be prepared in 15 minutes. Soak the brown rice in lukewarm water to get the maximum health benefits.
Peach & Rosemary Preserve:
Summer gets a bounty of local peaches from Shimla and adjacent Himachal regions. Start with slicing the peaches. Place the peaches in a pan and sprinkle some vanilla sugar. Add the fresh rosemary sprigs and honey. Set it in low heat to gently simmer. Cool the preserve before transferring in glass jam jars. Serve this jam on a piece of crusty sourdough bread and top with crumbled goat cheese.
Orange Chili Chutney:
Zest and juice three Indian oranges. In a saucepan add the orange juice, castor sugar, and lemon zest. Add some thinly sliced red chili. Set it on a gentle simmer for 20 minutes, until it thickens. There’s no need to add pectin or any other preservatives as orange has natural pectin. Cool the chutney before transferring in glass jam containers.
Aam Ki Launji:
Grate raw totapuri mangoes and set it aside. In a pan sauté some fennel seeds, cumin seeds, coriander seeds until fragrant. Add the grated mango and sauté until tender. Add some castor sugar and water. Set it to a gentle simmer until it thickens. Transfer in sterilized jars and store in the refrigerator.
These relishes and preserves are not only delicious but is rich in probiotic bacteria. Make these chutneys and relishes today to add to everyday meals.

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