Black Grape Dip Recipe

Sub toh laye phool, budha kobi leke agaya, mai ka karoon Ram, mujhe budha mil gaya😂😂😂 Remembering this song as my hubby dear picked up a bunch of black grapes( because they were sweet) instead of the green ones that I had asked him to bring to make a dip. All said and done it has turned out extremely yummy though I tweaked it to go along with some nachos. Enjoy.


  • 15 black seedless grapes
  • 2 garlic cloves
  • 3 green chillies
  • 1 tsp sugar
  • Salt
  • 2 tbsps hung curds

Method :
Blend the grapes, green chillies, garlic, sugar and salt together. Add it to the hung curd and mix well. Serve as a dip or enjoy as a side dish.

Copyright © 2017. All rights reserved.

Tomato Ketchup Recipe

An accompaniment to hors d’oeuvre, kebabs or even breakfast eats, tomato ketchup with its tang can tickle the taste buds no end!!! A must try for young mothers who prefer to serve their children with a preservative free one. Posting the recipe for the same today.

Ingredients :

  • 1 kg red firm tomatoes
  • 5 garlic cloves
  • 5 lavang/cloves
  • 2 inch piece dalchini/cinnamon
  • 1tsp pepper corns crushed
  • 1tsp chilly powder
  • 100 gms sugar
  • Salt.

Method :

Tie the garlic, dalchini, lavang and pepper in a muslin cloth. (spice bag)
Wash and quarter the tomatoes.
Put the tomatoes along, with the spice bag in a pressure cooker and cook to 4 or 5 whistles without adding water.
After it has cooled remove the spice bag and puree the tomatoes in the blender.
Strain it.
Add the sugar , salt n chilly powder n allow it to boil till it coats the back of a spoon.
Allow it to cool thoroughly before filling it in an air tight jar n keep it in d fridge.
If you need to keep it longer half a tsp of sodium benzoate to be added after thoroughly cooling it.
Without the preservative it stays good for a month.

Some like to add ginger and onion too. I prefer mine without it.

Copyright © 2017. All rights reserved.

Recipe for a Variety of Chutneys

Hot garlic chutney, Green mint chutney and sweet and sour chutney are a must while making chaat. One can make them in small batches and store them in the freezer compartment. Use as and when required. ❤️

Green chutney

  • A small bunch of coriander leaves
  • 5sprigs mint leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal chilly powder
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil n switch off.

Peanut Chutney Recipe

This is one chutney which brings back fond memories of our stay in Solapur. It is enjoyed with bhakri or flattened bread made of millets which is the staple food of the farmers in the state of Maharashtra.❤️

Ingredients :

  • 200 gms peanuts
  • 15 garlic cloves
  • 3tsps chilly powder
  • Salt

Method :
Dry roast the peanuts on a slow flame till they are crisp. Alternatively you can microwave them too. Deskin them. Grind the peanuts, garlic, chilly powder and salt to a coarse powder. Take care to see that it is not too fine as the peanuts can release oil and turn the chutney lumpy.

Ridge Gourd Peel Chutney Recipe

One of the ‘best out of waste’ chutneys, ridge gourd peel is gently sautéd in butter and ground into a chutney with coconut and other spices. Goes well with Dosa, roti and even with simple dal rice. ❤️


  • 250 gms ridge gourd.
  • 2 green chillies
  • 1 tsp jeera
  • 1 tbsp butter
  • 1/4 of a large coconut
  • 8 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt.

Method :
Scrape the ridge gourd slightly and discard the scraping. Gently peel it. Wash the peel thoroughly n chop it into tiny pieces.
Heat the butter, add the jeera, chopped green chillies and the ridge gourd peel and roast till the jeera gives its aroma, the peel changes colour and the butter turns into ghee.
Grind the above along with grated coconut, roasted red chillies, tamarind and salt to a smooth paste.

Raw Mango Chutney Recipe

The very mention of raw mango makes one’s mouth water. Used for making pickles, panna and even in Bhel, it is simply amazing!! Here is a Mangalorean version of chutney which can be used as a side dish with almost any of the Indian foods. ❤️


  • 1/2 of a small coconut
  • 1 raw mango deskinned
  • 7 green chillies
  • 5-6 garlic cloves
  • Salt
  • 2 tsps Coconut oil

Grind all the above except the coconut oil to a smooth paste. Drizzle with coconut oil and serve as a side dish.

Coconut Chutney Recipe – 1

Coconut chutney with Hing ❤️

Hing/ asafoetida is widely used in Indian cuisine! Dada Ramesh Chittal this is specially for you as it is your favourite ❤️


  • Half coconut grated
  • 3 green chillies
  • 2 roasted dry red chillies
  • Half a tsp of tamarind paste
  • Hing
  • Salt

Grind all the above to a smooth paste. Heat 2 tbsps oil. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop it into the chutney. Mix well. Serve with idli, dosa or even with neer dosa.

Garlic Chutney Recipe

Garlic has been known since time immemorial for its anti bacterial properties. It is a good digestive as well. Here is a chutney which goes well with Dosa, appam and even with Neer dosa.❤️

Ingredients :

  • Half a coconut
  • 15 roasted byadgi chillies
  • 25 garlic cloves peeled
  • 1tsp tamarind paste
  • Salt

Roast the garlic in a tsp of ghee to a rich brown and grind all the above to a smooth paste with a little cold water.

Brahmi or Ekpani Chutney Recipe

Brahmi is well known for its therapeutic properties. Also known in Ayurveda as a memory booster, it can be used to make chutney and tamballi as well. Here I have used the tender home grown ones. ❤️

Ingredients :

  • One big cupful Brahmi leaves
  • 4 green chillies
  • One bowl grated coconut
  • A small piece of ginger
  • 4 garlic cloves
  • Juice of one lemon
  • Salt

Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement

Onion Gozzu Recipe

This is an absolute delight for those who love the spicy and tangy combination of chilly and tamarind, and is an accompaniment to rice or even to other breakfast eats.


  • 2 onions roughly chopped
  • 5 roasted Byadgi chillies
  • 2 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • Salt
  • 2 tbsps Prachute coconut oil
  • 1 onion finely chopped


Grind the roasted chillies, tamarind and the roughly chopped onions to a fine paste. Remove and add enough water to make it of a gozzu like consistency. Add the chopped onions, salt and coconut oil. Mix well and serve with dal rice or with curd rice.