Mandi Chutney recipe by Mayelas Kitchen

Mandi Chutney / Sauce is specially made for our Original Yemeni Mandi Recipe to add another flavor to it, which already has several flavors. But i also love to eat this sauce without mandi, all alone due to its Chatpata taste. Making it is really easy and quick.

Preparation and ready time: 5 to 10 mins.

Ingredients

Fresh Coriander - 1 stack / Guchi - Taza dhania
Fresh Mint - 1 stack / Guchi - Taza Podina
Tomatoes with Skin - 4 pcs - Tamatar Chilka samait
Green chilies - 3 pcs - Sabaz Mirch
Red chili powder - half tsp - Laal mirch powder
Salt - 1 tsp - Namak
Garlic - 8 cloves - Lehsan

Making Mandi chutney

Making it is really easy. You will only need blender to make it.

Add Garlic, sliced tomatoes and green chilies in it. Blend them for 1 min. Make sure you do not blend them too much or turn them in to soft paste.

After that add Coriander and Mint in it along with spices and blend again. Here too you should not blend them completely in to soft / smooth paste. Original Mandi Chutney is granular and you can see the particles in it which do not effect your bite or make you uncomfortable. Your Sauce is ready. Enjoy.

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Imli Alu Bukhara Chutney | Tamarind & Plum Khatti Meethi Chatni

Imli Alu Bukhara Chutney is a universal chutney. The reason i called it universal is this that it can be used with almost anything. We use it mostly with Dahi Bharra but we even used it with our normal regular recipes to bring khatta meetha twist in the taste.

Preparation time: 5 mins
Cooking time: 15 to 20 mins

Ingredients

Tamarind - 500 gram - Imli
Dry Plum - 500 gram - Alu Bukhara
Black pepper powder - Half tea spoon - Kali Mirch Powder
Red Chili powder - 1 tbsp - Laal Mirch Powder
Salt - 1 tbsp - Namak
Sugar - 1 cup - Cheeni
Brown Sugar - 1.5 cup - Shakar
Water - 2 liter - Pani

Making Imli Alu Bukhara Chutney

Making this Chutney is really easy. Add all the above mentioned ingredients in a Cooking pot except Brown sugar and put them on stove to boil.

When it starts boiling then add Brown sugar and stir it. We boil it until we get it medium thick, Like not too thick not too thin but every one has choice of their own about this thickness. Now boil until you get your required thickness. After that just take it out in a container and let it cool. We recommend glass container as quality remains perfect and stable in it. Thats All.

Enjoy your Chutney.

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tamarind

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Sabaz Chutney recipe | Green Sauce by Mayelas Kitchen

 Sabaz Chutney recipe which means Green Sauce is named like this just because of the only green ingredients used in it. This sauce is Healthy, Refreshing and used with lot of other foods as a side dish. It can lower the impact of spicy foods on your stomach. It has various benefits and we have highlighted some in the video.

Preparation and Ready time: 5 mins.

Ingredients

Fresh Coriander …… 1 stack | gathi ……… Taaza Dhania
Fresh Mint ……….. 2 stack | gathi …… Taaza Pudina
Green Chillies ……. 4 pcs ………….. Hari Mirch
Water
Yogurt | Dahi for lite version
Salt | Namak as required

Making Sabaz Chutney

Take Mint and Coriander in equal ratio and add chilies with their seeds and blend them. The Sauce is ready. You can eat it like this or you can add it in Yogurt. You can use salt for taste.

To Store and Use

Just put the sauce in a container and freeze it. When you want to use it just take it out and put it in room temperature and let it melt. This will take time but if you are in a hurry then Grate that cube with grater and mix it in yogurt. Your Sauce will be ready in no time. Enjoy.

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yogurt

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