Dhaniya ki Chutney (Coriander Sauce) !!

Onmyplate today is “Dhaniya ki Chutney (Coriander Sauce)” made from fresh coriander leaves.

This chutney (sauce) is easy to prepare (time saving), delicious in taste and can be used with any snack!!

Ingredients::

  • Fresh Coriander leaves 2 cups chopped
  • Garlic 5-6 cloves
  • Fresh green chili 1-2
  • Lemon juice 1 1/2 tbsp
  • Salt 1/2 tsp or according to taste

Preparation::

  • Take coriander leaves in a mixer jar and add garlic, salt, lemon juice and fresh green chili
  • Mix well and blend till it is a smooth paste
  • Serve with snacks!!
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Tomatoes and Dates Chutney

Today’s special dish is made of Tomatoes in combination with Dates which is affluent in natural fibers; tomatoes too are incredibly versatile food and is used by Indians in almost every veg or non-veg food.

This Chutney (Sauce) is spicy, salty and sweet in taste and healthy too!!

Ingredients::

  • Tomato 5-6 medium chopped
  • Seedless Dates 250 gm small pieces
  • Raisins ¼ cup
  • Panch-phoran ½ tsp
  • Haldi (Turmeric) ¼ tsp
  • Black salt ¼ tsp
  • Salt ½ tsp
  • Red chili powder ½ tsp
  • Roasted Zeera (Cumin) powder 1 tbsp
  • Sounf (Fennel seeds) powder ½ tsp (optional)
  • Sugar 1 ½ cup
  • Fresh Lemon Juice 2 tbsp
  • Oil 1 tbsp
  • Red chili 1-2
  • Kasuri Methi (dried fenugreek leaves) a pinch


Preparation::

  • Heat oil in the kadhai (Fry pan) and add panch-phoran and let it crackle
  • Now add tomato, salt, haldi, red chili powder and cook in low heat till the tomatoes are soft
  • Add the Dates and ½ cup of water and mix well
  • Cover the kadhai with a lid and let it cook in low heat for 8-10 minutes, keep stirring in a little while
  • Check if the dates are soft then add sugar and raisins and fry in low heat
  • Once the mixture turns into a tick paste and brownish maroon in color add kasuri methi, zeera powder and saunf
  • Mix well and cook for 1-2 minutes in low heat and add lemon juice
  • Remove from the heat and serve hot or cold with Parathas!!