By: Payal
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Chutney is the ultimate sidekick. It comes in so many varieties and always manages to switch up the flavour game.
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Some are sweet, some are tangy, and then there's lehsun ki chutney-an all-time favourite. Here are some pro tips to nail it, plus a few storage tricks.
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Start by peeling the garlic and wiping it dry. No moisture = better chutney.
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Heat mustard oil in a pan, toss in cumin and coriander seeds, then add the garlic. Let it roast for a bit-it brings out a deep, smoky taste.
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Once the garlic is slightly golden, throw in some whole red chillies. Roast them lightly, then switch off the flame.
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Give the mixture some time to cool down. Once it's at room temperature, mix in mango powder and salt to taste.
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Pop everything into a mixer jar and grind it coarsely. If you want a more rustic texture, use a mortar and pestle-trust us, it tastes even better.
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Stick to mustard oil while making this chutney. It not only enhances the flavour but also helps it stay fresh for longer.
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