These 5 types of chutneys will enhance the taste of food in summer, will keep the body cool and will also help in digestion. – ..

News India Live, Digital Desk: During the scorching summer days, when you don’t feel like eating anything heavy, spicy and cooling chutneys prove to be a boon. The place of chutney in Indian kitchen is not limited to just a ‘side dish’, but it also plays an important role in digesting the food and keeping the body hydrated. From the coolness of mint to the sourness of raw mango, these 5 chutneys can become the most special part of your summer diet. Let us know how to make them easily at home.

Top 5 Summer Chutneys:

Mint-Coriander Chutney:

USP: This is the most popular summer chutney. Mint cools the stomach and protects from heat stroke.

How to make: Mix fresh mint, green coriander, green chilli, ginger, black salt and a little lemon juice and grind it finely. Also add roasted cumin seeds to it for better taste.

Raw Mango Chutney:

USP: Summer itself means ‘carry’. It contains Vitamin C in abundance.

How to make: Grind together pieces of raw mango (carri), jaggery or sugar (to give sweet-sour taste), a little garlic, cumin and dry red chilli. It tastes wonderful with lentils and rice.

Coconut Chutney:

USP: The heart of South Indian cuisine, this chutney fulfills the lack of water in the body.

How to make: Grind freshly grated coconut, roasted gram, green chillies and ginger with curd. Finally serve it after seasoning it with mustard seeds and curry leaves.

Curd-Garlic Chutney:

USP: Curd is rich in probiotics which is very good for the digestive system.

How to make: Mix roasted garlic, red chilli powder and a little salt in thick curd and whisk. It can be eaten with parathas or sandwiches.

Tamarind-Date Chutney:

USP: This chutney can be stored and enhances the taste of chaat or curd vada.

How to make: Boil tamarind pulp and dates together, then add fennel powder, dry ginger (ginger powder) and jaggery and cook until it thickens.

Pro-tips for making chutney:

cold water: While grinding in the mixer, add a piece of ice or cold water, this will prevent the color of the chutney from darkening and will make it look fresh.

Taste of Silbatta: If there is time, the taste of chutney ground on a mortar and pestle is more delicious and real than that made in a mixer.

How to store: Always keep chutney in a glass vessel and try to make fresh chutney every 2-3 days.