Chutney Recipes

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Portobello and Chickpea Burger Recipe Recipe

Portobello mushrooms are a great meat substitute in burgers. The downside to them is the lack of protein. To compensate, I stuffed the Portobello mushroom with a chickpea patty. I blended the chickpeas and flavored the mixture with spicy garlic chutney (lesahn ki chutney) and added breadcrumbs and finely diced jicama.

I pan-fried the chickpea and Portobello bugers and paired them with marinated artichokes, lettuce, mini red sweet peppers and chipotle salsa. I nested everything in goat cheese-filled toasted English muffins. THese are so tasty, they'll even satisfy the meat eaters in your life!


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Nimbu Ka Achar (Indian Lemon Pickle Recipe) Recipe

I've been meaning to post this recipe for a while but Daddy, my father-in-law, kept telling me to be more patient. We harvested our last batch of Meyer lemons more than a month ago. I preserved them by making all sorts of pickles. The method is pretty much the same regardless of the cuisine type, but the spices differ. 

Today I'm going to show you how to make my family's favorite, called nimbu ka achar. Halved lemons are pickled in a large amount of coarse sea salt, then flavored with baghar, which is a combination of oil, a lot of spices and a few curry leaves. We enjoy it best with simple, plain basmati rice.


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Indian Pizza Recipe: Tomato Chutney Pizza Recipe

Since I had my daughter, I haven't had a lot of time to cook so I got some ready-made pizza dough from Trader Joe's. instead of using regular tomato sauce I used indian tomato chutney to make the dish more flavorful. I topped it with fried paneer, smoked goat cheddar cheese, mozzarella and parmesan. This is not your average four-cheese pizza! 


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Cheese Chicken Rolls with Fig Chutney Recipe

It's already the end of the fig season in our garden. We lucked out this year and gathered so many baskets of delicious figs. One of the best ways to extend the life of quality fruits is to preserve them, so with the last batch, I decided to make fig chutney.

The chutney is very versatile, and I’ve used it in quite a few dishes. Today I paired it with stuffed chicken rolls. I marinated chicken breasts with Bourbon Barrel Kentuckyaki sauce and stuffed them with goat cheese. All you need is to bake the stuffed chicken for about 30 minutes, then cut it into rolls. I served the white meat with fig chutney that I flavored with Kentuckyaki sauce as well. Here's to a flavorful meal!


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Khatta Recipe: Indian Sesame and Tamarind Sauce Recipe

Khatta is an Indian condiment that is generally served as an accompaniment to khichdi (coral lentil basmati rice). Unlike raita (Indian yogurt sauce) or chutneys, khatta has a thin consistency. Toasted sesame seeds are ground into a thick paste (tahini) and mixed with green chiles and tamarind. The sauce is then diluted with water and mixed with thinly sliced onions. The finishing touch is the usual top layer of baghar, which consists of fried garlic, cumin seeds, curry leaves and dried chiles.

The recipe was provided by Lulu's aunt, Sheerin Auntie, who is an amazing, gifted cook. Love is the most important ingredient that is required in any dish, and she has it in boundless quantities. She has agreed to teach me several Indian dishes that I've been wanting to learn, and of course, I'll share them with you once I know them well. Thank you, Sheerin Auntie for teaching me so many valuable lessons, culinary and otherwise.


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