Not exactly a Bengali chutney, but more similar to a western ‘dip’. Outside of Bengal, however, such a side dish is recognized as chutney throughout India. Let’s be frank. The chutney that is eaten with the leaves at the end is usually sweet. not smooth Grainy, may contain fruit or nut-raisin pieces. But the chutney (chutney recipes) used as an accompaniment to pakora or singara is very smooth and thick. But with his little touch, the taste of food increases several times.
Making this kind of chutney is very easy. Materials are also minimal. All you will need is a blender. But one can also use Shilnora if he wants. There will be slight variation in density.
Coriander Chutney
This is the easiest to understand. Mix coriander leaves, green chillies, lemon juice, garlic cloves, salt in quantity in a blender. Water should be mixed according to how much concentration you want to keep. But it is better not to mix more than half a cup. It does not spoil the taste. Goes delicious with any kind of pakoras, sandwiches, parathas. This chutney is also excellent on plain hot rice.
Mint chutney
Served with basically any type of kebab. Mix mint leaves, few coriander leaves, ginger slices, green chillies, lemon juice and salt in a blender. If you want a thick chutney like a restaurant, add 3-4 tablespoons of sour curd. I swear to eat it with tikka or momo.
Tomato chutney
Saute garlic and dry chillies with tomatoes in a dry pan. When it is cold, put it in a blender, along with salt and jaggery. Boil mustard seeds and curry leaves in a little oil in a frying pan. This mixture should be slowly poured into it. This chutney can be eaten with potato pakora or singara.
Coconut Chutney
Usually this chutney is served with idli, dosa. Grated coconut, chana dal (dried in a dry bowl), green chillies, ginger slices and salt should be added to the blender along with water. On the other hand, boil mustard seeds and curry leaves in a little oil. Chutney is made by mixing it with coconut mixture.
Peanut chutney
Without this chutney with stalks, the taste does not open. Grind the groundnuts, garlic cloves and dry chillies in the dry mixture. Mix it in a blender with salt and tamarind extract. A little sugar can be added. One can leave out the tamarind part if one wants. Smoky hot rice leaves with a little ghee and this chutney will instantly disappear a plate of rice!
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