Fiery Delights: 5 Maharashtrian Chutney Recipes

Explore the Flavors of Maharashtra: 5 Maharashtrian Chutney Recipes to Spice Up Your Meals

Maharashtrian food is quite spicy and chili’s or vadi’s are very common in the preparations of the food items and chutneys play an important part in making the food spicy. Both these spicy Maharashtrian chutney recipes are suitable to be served with a variety of foods and can be had as side dishes, appetizers and even entree dishes. Here are five flavorful chutneys that will tantalize your taste buds:

Thecha: Thecha is a hot green preparation made of green chillies, garlic, and peanuts ground to a thick mixture. It has a strong spicy and garlic taste, so it will sure to be a favorite of individuals who like strong spices. Thecha can best be had with bhakri or alternatively can be served as a side dish with the staple dal riceOpen Relationships.

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Kharda: Garlic chutney is a spicy chutney prepared with red chilies garlic and salt with the ingredients being pounded into a coarse paste. Some of the variations are formed by including peanuts or sesame seeds to give the cookies extra crunch. The sourness packed in this chutney gives it an impressive taste when eaten with vada pav or thalipeeth.

Lasun Chutney: Lasun chutney or known as the garlic chutney, this chutney is made up of garlic cloves , red chilies and also grated dried coconut. Baked until crispy brown and then ground into a paste, it enhances the flavor and aroma of the dish to the ultimate level. The best known way it is consumed is by ‘spreading’ it on bread or as a sauce to accompany batata vada, a fritter made out of potatoes and spiced.

Shengdana Chutney: Shengdana is a Bengali condiment which is prepared by roasted peanuts, red chilies, garlic and spices. These are minced then mixed with a spoonful of tamarind juice and salt to produce a thick paste with lots of flavor. It is often paired with sabudana vada- deep fried tapioca balls, or simply poured over chaat for some added flair.

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Karvand Chutney: Karvand chutney has the muat advantageous when it comes to its taste since it has sweet and spicy taste. Made from tart karvand berries (cranberries can be a substitute), jaggery, red chilies, and cumin seeds, this chutney balances tanginess with sweetness. It complements dishes like puran poli (sweet stuffed flatbread) or can be enjoyed simply with rice and dal.

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These spicy Maharashtrian chutney recipes aren’t most effective flexible however additionally add a different flair to any meal. Whether you prefer a ambitious chili kick or a more nuanced mixture of flavors, those chutneys cater to all palates, bringing a flavor of Maharashtra’s culinary history on your desk.

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