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This Bengali-style paka kodbel makha or wood apple chutney is a classic chutney recipe that uses the fleshy pulp of কদবেল or wood apple mixed with a generous helping of mustard oil with salt and chopped green chilies.
This sweet Bengali tomato chutney is perfect when you have season’s fresh tomatoes flooding your local farmer’s market. You can quickly turn a big bunch of ripe tomatoes into this delicious tangy yet mildly spicy tomato chutney. This tomato jelly has a very good shelf life so that you can enjoy a spoonful of this for the next couple of weeks.
This Aam Jhol recipe is probably the most staple green mango recipe which gets made in a Bengali household. Calling it a ‘Green Mango Curry Chutney’ is my way of explaining you the dish where the green mangoes or kacha aam is tempered with a couple of spices before cooked with sugar for a sweet and almost soup-like delicious chutney.
This Kancha Aamer Chutney (Chatni) or Green Mango Chutney is probably the best summer special chutney to go with simple and light summer dishes. Plus, it has absolutely zero oil, and by that, I mean no oil or butter in any form whatsoever! And….takes barely 10 minutes to get this ready. Oh! Did I tell you it practically needs only 3 ingredients and a Pressure Cooker (or Instant Pot)?
This Mint Coriander Chutney Dip or Green Chutney as we like to call is like ‘man friday’ of all meals. It instantly jazzes up any boring meal with lip-smacking deliciousness. All you need is a bunch of fresh mint leaves and coriander leaves (or cilantro) and some basic spices to make this no-cook green chutney sauce.
This is a no-cook Green Chilli Hot Sauce recipe that needs only a handful of ingredients and a week’s time to mature. Simply chop everything together and put them in a jar, and keep it in your fridge. In seven days you will have the BEST green chili hot sauce recipe, ready.