At the time of eating Satvik food, we tend to avoid certain things for eating. From avoiding regular salt to wheat to onion-garlic, the list is endless. Though there are many alternatives, there is a common conception that chutneys could not be eaten during Hindu religious fasts. This is absolutely wrong. Chutneys can enhance the taste of every simple dish. You just need to tweak up some ingredients!! Here are the recipes of three vrat-friendly chutneys that you can make and spice your meal while fasting.
Chili Peanut Chutney
This is the simplest chutney that we know can spice up the taste of a whole dosa. And yes, you can have this chutney during Navratri fasts. Here’s s how you can make it.
Ingredients
- ½ cup peanuts
- 2 green chilies
- ½ tsp rock salt
- ½ lemon (squeezed)
- 1 tsp sesame seeds
- ½ tsp mustard seeds
- 5 to 6 curry leaves
Method
- Take a pan and roast peanuts until they turn golden brown.
- Also roast sesame seeds in the pan.
- Take a mixer jar and add roasted peanuts, green chilies, and roasted sesame seeds.
- Add rock salt and lemon. Grind everything together.
- Take a pan and add 1 tsp of oil.
- Add mustard seeds and curry leaves. Let it sizzle a little.
- Pour the tadka over the chutney and it is ready.
Potato Sesame Chutney
This is not your regular til ki chutney but a much tastier version. It has a punch of potatoes that makes it even more scrumptious. See the recipe below.
Ingredients
- ½ cup sesame seeds
- ½ tsp rock salt
- ½ lemon
- 1 potato
Method
- Take a pan and roast sesame seeds until they turn aromatic.
- Now a take mixer jar and add sesame seeds, salt, and little water.
- Grind them.
- Meanwhile, take potato and boil it.
- Cut boiled potato into long slices.
- Add the chutney into a bowl and add potato slices.
- Mix well and add lemon juice.
- It’s done!
Raw Mango Chutney
Raw mango chutney remains our ultimate favourite. And you don’t need to crave it this Navratri. See how can you make it at home.
Ingredients
- 2 raw mangoes
- ½ cup jaggery
- ¾ tsp rock salt
- 1 tsp roasted cumin powder
- ¼ black pepper powder
Method
- Take mangoes and chop them into fine pieces.
- Take a pan and add ½ cup water. Add chopped mangoes to it.
- After 5 minutes, turn off the flame.
- With the help of a spoon, mash the mangoes.
- Once again turn on the flame and jaggery to the mango mixture.
- Add rock salt, cumin powder, and black pepper powder.
- Let it cook until it achieves a thick consistency.
- Serve!
Try these chutneys and let us know which ones you liked the most!