Category: Chutney

Jain Red Coconut Chutney

Red Coconut Chutney

Ingredients :  2 Teaspoon Split Bengal Gram (Chana Dal) 1/2 Cup Coconut (Grated) 4-5 Dry Red Chillies (As Per Taste) 1 Tomato (Medium) (Chopped) 1/2 Teaspoon Tamarind Paste (Imli) or Lemon Juice (Limbu) Salt To Taste For Tempering 1 Tablespoon Oil 1 Tablespoon Ghee 1/2 Teaspoon Mustard Seeds 1 Teaspoon Split Black Gram (Urid Dal)…

Jain Tomato Chutney

Tomato Chutney

Serving : 2 Persons Ingredients : 2 Teaspoon Oil 2 Teaspoon Split Bengal Gram (Chana Dal) 8-10 Curry Leaves 4-5 Dry Kashmiri Red Chillies Pinch of  Asofoetida (Hing) 2 Tomatoes (Finely Chopped) 1 Teaspoon Mustard Seeds (Rai) Tamarind Pulp (To Your Taste) Salt To Taste Method : Soak Tamarind in water for 30 minutes, squeeze…

Jain Gaucomole Salsa

Guacamole Salsa

Serving: 2 Cups Ingredients: 1 small Tomato 1 tsp Green Bell Pepper (Capsicum) 1 Ripe Avacado (Makhanphal or Roochiraa) 1/2 cup Fresh Coriander 1 tsp Jalapeno Pepper Salt To Taste 1 tsp Lemon Juice 1 tsp Cumin (Jeera) Powder Method: Roast tomato and capsicum on gas flame till its skin turns black. Peel the skin…

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Sweet Chilli Sauce

Serving : 2 Person Ingredients : 6 Kashmiri Dry Red Chillies 1 Tomato 1/2 Tablespoon Oil 1/2 Tablespoon Sugar 1/2 Tablespoon Soy Sauce 1/2 Tablespoon Corn flour dissolved in 2 Tablespoon Water Salt To Taste Method : Chop the tomatoes in very small peices. Grind the chillies with tomato in a mixer grinder and strain…

Jain Salsa Sauce

Salsa Sauce

Serving : 2 Cups Ingredients : 3 Tomatoes 1 Green Bell Pepper (Capsicum) 1 Teaspoon Red Chilli Powder (Lal Mirch) 2 Teaspoon Tomato Ketchup 3 Tablespoon Oil 2-3 Green Chillies (Hari Mirch) Salt To Tate Method : Roast Tomatoes and Capsicum on gas flame till its Skin turns black. Peel the skin off and chop…

Jain Coconut Chutney

Cocunut Chutney

Serving : 2 Person Ingredients: 1 Cup Cocunut (Grated) 1 Tablespoon Roasted Chana Dal (Daria) 2 Green Chillies (Hari Mirch) 1 Teaspoon Coriander (Kothmir) (Chopped) (Optional) Salt To Taste For Tempering 1 Teaspoon Oil 1/2 Teaspoon Mustard Seeds (Rai) 1/2 Teaspoon Skinless Black Gram (Urid Dal) 1/2 Teaspoon Cumin Seeds (Jeera) 4-5 Curry Leaves Method…

Jain Coriander Green Chutney

Coriander Green Chutney

Ingredients : 2 Cups Coriander (Kothmir) (Finely Chopped) 1 Cup Mint Leaves (Phudina) (Finely Chopped) 1-2 Green Chillies (Hari Mirch) 8-10 Peanuts 1 Teaspoon Cumin Seeds (Jeera) 1-2 Teaspoon Lemon Juice (Limbu) Salt to Taste Method: Add all Ingredients in blender and blend it to smooth paste using little water. Do not keep grinding once…

Jain Date and Tamarind Chutney

Date and Tamarind Chutney

Ingredients: 1/2 Cup Seedless Dates (Khajoor) 1/2 Cup Tamarind (Imli) 3/4 Cup Jaggery (Gur) 2 Teaspoon Red Chilli Powder (Lal Mirch) 1 Teaspoon Roasted Cumin Powder (Jeera) 1/4 Teaspoon Coriander-Cumin Powder (Dhania-Jeera) 1/4 Teaspoon Black Salt (Sanchar) 4 Cups Water Salt to taste Method: Take Dates, Tamarind and Jaggery in a Pan Add 5 Cups…

Jain Eggless Mayonnaise

Eggless Mayonnaise

Ingredients : 400 ml Yogurt (Curd) (Low Fat) 1-2 Tablespoon Olive Oil (Extra Virgin) 1-2 Tablespoon Condensed Milk (Milkmaid) 1 Tablespoon Mustard Powder or Sauce 1/4 Teaspoon Black Pepper (Kali Mirch) (Coarsely Grind) Salt To Taste Method: Take Out All Water of the Yogurt by Hung Curd Method. Put in Fridge for 1 hour atleast,…

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