Pomegranate Chutney
This pomegranate chutney is a quick and easy chutney recipe and can be made within 15 minutes. In this recipe I have used pomegranate (also known as anardana in Hindi), onions, green chillies, coriander and mint leaves. The leaves give this chutney a green colour.
Pomegranate seeds have a faint sweetness and a tang to them. Adding pomegranates to a dish gives a good dose of flavour and taste to any dish. Chaat masala and sugar gives a tasty punch to this chutney.
This spicy and tangy chutney makes a great accompaniment or dip with pakoras, samosas, tandoori snacks or grilled snacks, grilled veggies or fruits. I have served this chutney with duck spring rolls.
Capsicum Chutney
Capsicum chutney is a very healthy and delicious accompaniment which is made with capsicums as the main ingredient. You can use any coloured capsicums. In this recipe, I have used a red coloured one and hence the colour of the chutney.
Capsicums are rich in Vitamin A and C and many other minerals. I try to include them in dishes where ever possible such as in curries, fried rice, stir fries etc. I prefer to make vegetable or green leafy chutneys to accompany our South Indian breakfasts such as Idli, dosas, uthapams…..one of the easiest ways to include vegetables in our breakfast.
Capsicum chutney can also be enjoyed with sandwiches, spring rolls or even parathas. Read more.
Carrot Chutney
This carrot chutney is a quick and easy recipe. I love this chutney and make it quite often.
Sometimes we don’t know what to do with leftover carrots or beetroots….either we can make a salad or chutney and serve them with a meal….both of these are delicious and healthy.
This healthy veggie based chutney when served with idli/dosa makes a complete meal. You can store the leftover carrot chutney in the refrigerator and it stays good for few days.
Today I made this chutney and thought of sharing it with you all….. View recipe.