Javsachi Chutney


1/2 cup flax seeds (javas)
1/2 cup grated gari (dry coconut)
1/2 tea spoon jeera
1 tea spoon lal mirch
Salt to taste


Dry roast the flax seeds on a low flame till they start spluttering.
Dry roast the gari till the colour changes to light brown.
Allow it to cool.
Mix all ingredients and coarsely grind.
Fill the chutney in a bottle.
It can be used for 8-10 days.

It is very healthy with numerous health benefits!



Gulamba/Aam ka Murabba


2 Big rajapuri aam (murabbe vali kairi)
3 Cups grated gud
Pinch of salt (optional)
Pinch of haldi (optional)
1 Table spoon choti elaichi powder


Wash, peel and grate the mangoes.
In a thick bottomed vessel mix the mango, salt, and haldi.
On low flame cook with a lid for 2-3 min. Stir in between.
When the mango is cooked (the colour changes) add gud and mix well.
Allow it to simmer for 3-4 min while continuous stirring.
The gud chasni should not become thick . It should be of pouring consistency because the mixture will thicken after cooling.
Put off the flame and let it cool.
Add ilaichi powder.
Fill it in a clean dry glass jar.
Refrigerate it to use for longer duration.
Enjoy with paratha or chapati.

Gun Powder Chutney


3/4 cup chana dal
1/2 cup urad dal
1 cup dry kari patta
8-10 khadi lal mirch
2 teaspoon oil
Pinch of hing
1 tablespoon til
Salt to taste


Separately roast the dals using little oil till it becomes golden brown on low flame.
Dry roast kari patta, red chillies and til separately in the same pan.
Keep it aside to cool down.
Add all the ingredients in a mixer jar and grind to a fine powder.
Serve it by adding some til/groundnut filtered oil to the dry chutney powder.
It goes well with idli, dosa and uttapam.

gun powder chutney


Mirchi ka Bhurta


2 green chillies (preferable less chilly)

4 tablespoons curd

Salt to taste

1 teaspoon oil

1/4 teaspoon mustard seeds

Pinch of hing


Roast the green chillies on flame with the help of a fork.

Coarsly grind it in Mortar-Pestle.

In a bowl, add the ground chillies, curd and salt.

Heat oil or tadka, crackle mustard seeds and add hing.

Pour it on the chilly mixture.

It makes a spicy dip.

Khopra-Garlic Dry Chutney


Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste


Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

Kairi ki Chutney


1/4 cup chopped kairi (raw mango)
1Cup chopped hara dhania (coriander leaves)
1/2 Cup pudina (mint leaves)
1-2 Hari mirch (green chillies)
Pinch of jeera
Pinch of gud (jaggery)
Salt to taste


Grind all the ingredients together in a mixer grinder.
Spicy and tangy chutney is ready to be served for lunch, dinner, or snacks with suitable items.