The taste of traditional food items in India is different from the rest of the world because they are prepared in a special way. If we talk about Tandoori food, its taste makes the mouth water. A lot of craze for Tandoori food is seen in India, Pakistan, Bangladesh, Iran, Turkey, Afghanistan, Balkan countries, Middle East, Central Asia, North-Western India and East Pakistan.

Historians believe that the trend of eating Tandoori food started between 2000 to 3000 BC. Now the situation is such that a meal is not complete without tandoori items. Now anyway, the month of Ramzan is going on, after fasting the whole day, if we crave for something then it is non-veg.

In such a situation, whether something is prepared for Iftari or not, but non-veg items are definitely prepared. But having the same taste every day can bore us. Therefore, serve tandoori items with different chutneys. You can try new chutneys at Dastarkhan, mint chutney, tomato chutney, coconut chutney, green coriander chutney…from mint to coriander, every chutney tastes amazing. Today we are telling you some different chutney recipes which you can serve.

Raw Banana Chutney

Material

• Banana- 1 (chopped)
• Onion- 1 (chopped)
• Garlic bunch- 1 (chopped)
• Fennel seeds- 1 teaspoon
• Urad dal – 1 tsp
• Red chilli – 5
• Tomato- 1
• Tamarind- 1 small
• Curry leaves – 1 handful
• Sunflower oil- 1 tsp
• Salt- as per taste
• mint leaves
• Mustard seeds – 1 tsp

Method

• First of all, peel and mash the raw banana.
• Now chop onion and tomato finely.
• Grind red chilli, garlic, tamarind and fennel in a mixer.
• Blend until it becomes a smooth paste.
• Heat oil in a pan. Add mustard seeds, urad dal and curry leaves in hot oil and fry.
• Fry the chopped onion a little in it. When onion is fried, add tomato and salt and cook this mixture.
• Let it cook for about 5 minutes.
• Now add banana, red chilli, garlic and tamarind paste Enter. After this add some water and mix everything well.
• Cook it until the water dries up and the chutney becomes thick.
• Your raw banana chutney is ready.
• Garnish this chutney with coriander leaves.

Yogurt Mint Chutney

Material

• Curd- 3-4 spoons
• Ginger- 1 inch
• Garlic cloves- 3-4
• Salt- as per taste
• Dry mango powder- 1 teaspoon
• Coriander leaves – 1 cup
• Mint leaves- 1 cup
• Cumin powder- 1 teaspoon
• Chaat masala- 1 teaspoon
• Water

Method

• To make curd mint chutney, first take a bowl and add 3-4 spoons of curd in it.
• After this, add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon dry mango powder and salt as per taste in curd. Now mix everything well.
• After this, add 1.5 cups of mint leaves, 1 cup of coriander leaves, 3-4 garlic cloves and 1 inch chopped ginger in the mixer.
• Now grind it in a mixer with some water. Now when you grind it, add curd to the chutney. Mix everything well with the help of a spoon.
• Your curd mint chutney is ready. This Tandoori Starter Recipes Serve with.

Broccoli Chutney

Material

• Broccoli- 100 grams
• Green chilli- 1-2
• Dry mango powder- 1 tsp
• Black salt- 1 tsp
• Cumin powder- 1 teaspoon
• Lemon juice- 1 tsp
• Water- 1 cup
• Ginger- 1 inch
• Salt- as per taste

Method

• First of all, wash broccoli, chilli and ginger thoroughly.
• After this, roughly chop chilli and ginger. If you want, you can add chillies to the chutney without cutting them.
• Now add mint leaves, chopped ginger and chilli in the mixer.
• If you want spicy chutney then you can add more green chillies.
• now in this dry mango powderAdd salt, black salt and cumin powder as per taste.
• Now add ½ teaspoon lemon juice into it. Then add 1-2 spoons of water and grind it in a mixer.
• Now serve this chutney with things like bread pakora and cutlets.

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