Avocado, coconut chutney

Avocado needs no introduction. It is considered wonder food. It is so versatile that depending on your mood, you pick what you want to make. Snack, dessert, main course, salad etc. When you are craving for savory and spicy and you have avocado at home, what do you do?

Avocados are high on mono-saturated fat (the good fat) and protein, low in sodium and fructose but high in potassium, containing twice that of a banana, and essential vitamins and minerals such as fiber, vitamin K, B5, B6 and C and foliate.

Celery, green Mango Chutney

The zesty raw mango chutney is one of the most loved mouth-watering sides enjoyed by Indians during the summer season. When the raw mangoes blend with fresh celery, the mushy green chutney brings joy to the taste-buds. The fresh & sour flavors combined with salty, sweet and spicy ingredients to create flavourful dip called “Celery, Raw Mango Chutney”. This vegetarian chutney fits amazingly into a low carb Indian diet.

Ingredients: Names and Nutrition

Raw mango or the unripe green mangoes are a tropical fruit also known as Kairi (in the Bengali language), maamidi kaya (in Telugu) and Kacha Aam (in Hindi). Celery is a green leafy plant which looks similar to coriander leaves.

Raw mangoes and celery are extremely good for health. Raw mangoes contain a great amount of pectin, starch, vitamin B and Vitamin C. They are great for energizing the body, maintaining a strong heart, liver, and intestine. Celery leaves have an immense amount of low-calorie dietary fiber which helps in losing weight. Consumption of celery can aid in relieving from exhaustion, cure joint pain, heal headaches and solve appetite-loss problems.

Choosing To Prepare Fresh Home-Made Cuisines

It is a known fact that fruits and herbs should always be fresh. Purchasing raw mangoes and celery from the market as frozen ingredients are of no use as they contain zero-nutrition. The keto Indian food has to be prepared with fresh ingredients and had right away.

This Chutney is prepared fresh with natural ingredients. I recommend consuming soon while most nutrients are active. That is why having chutney in restaurants or fast food stalls can be risky. Often in food joints, the chutneys are prepared at the start of the day in large portions to be served to customers along with snacks through the day. As the chutney sits for longer duration it becomes unsuitable for consumption.

Green and Sweet chutneys

Green and sweet chutneys are the most popular condiments in North India. In fact throughout India nowadays. Compliment an underflavored dish or a bland dish or a dry dish with these creamy chutneys and enjoy the full flavor. Though these chutneys are originated and are staple in North India, popularity is spreading to South India as well.

Green and Sweet/Tamarind chutneys are clean homemade condiments that can be complemented to many dishes. You could replace ketchup completely with these vegan chutneys. If you are looking for various condiment recipes to replace ketchup, mayonnaise, mustard, start with these. They don’t taste like ketchup. But carry great taste, texture, flavor, health benefits and great satisfaction. Green chutney, made of mint and cilantro, is spicy, flavorful. Sweet chutney is made of tamarind, jaggery, optionally dates. It tastes sour, sweet, tangy and is very flavorful.

Celery, tomatillo chutney

Chutneys are a staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a wide variety of vegetables, nuts, seeds to make rich, enticing, exquisite chutney. This is a Vegan, vegetarian, gluten-free, Paleo, nut-free recipe. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Whichever vegetable you make chutney out of, Chutney is loaded with iron, vitamins, and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand in mortar pestle to make chutney. In the modern generation, grinders are used. Chutney is usually consumed with rice and ghee poured on top. Lately, with low carb consciousness, people prefer eating chutneys as homemade dips for tortilla chips, pita chips, south Indian snacks as sakinalu, janthikalu and karappusa.

Brussels Sprouts, raw mango chutney

Consuming fruits and vegetables of all kinds is associated with quality health. It significantly lowers risk of many lifestyle-related health conditions. Eating green vegetables as raw mangoes, brussels sprouts decreases the risk of obesity, diabetes, heart disease and weight gain. Brussels sprouts don’t normally elicit a positive reaction from many people. Take a chance this holiday season to cook up more yummy recipes featuring Brussels sprouts. And every season, these recipes convert more and more people into Brussels sprouts lovers! These veggies are full of fiber and vitamin C, making them a nutritious addition to any meal!

Raw mango recipes are probably new to the western world. For Indians, especially South Indians, raw mango dishes are a staple. Mango has culinary significance at all stages, mature and immature. Pickles, soups, dal, mango rice, chutneys, salads, desserts, drinks, you name it. Mango is considered to be the king of fruits as it is the top fruit crop of India. Mangoes grow in tropical and subtropical weather where there is no high humidity and rain during the flowering stage. Southern India fits ideal cultivation conditions for mango.

Cilantro and onion chutney

Chutney made of vibrant greens and rich veggies, is vegetarian heaven. A natural multi vitamin. This vegan, vegetarian cruelty-free dish leaves you a priceless satisfaction especially when you make at home. Try it once. Incorporate brightly colored vegetables in your diet. Being on all-natural diet rich in leafy greens, fresh vegetables, and brightly colored produce that you see in farmers market and local market have lot of health benefits. Make your way through the farmers’ market today.

Asparagus Chutney

Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic spices with vegetables, nuts in tampering makes chutney ultimately delicious and healthy. Chutney loaded with iron, vitamins and anti oxidants. Traditionally, in olden days, vegetables were cooked in spices and crushed with hand in mortar pestle. Chutney is usually consumed with rice with ghee poured on top. Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little less effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.

Asparagus, brussel sprouts chutney

Chutney’s are staple food in Southern India. A variety of chutneys can be made with mix n match of vegetables, oils and nuts. Aromatic vegetables, nuts and tampering combination makes tasty and healthy chutney loaded with iron, vitamins and anti oxidants. Traditionally, chutneys are eaten with rice and ghee poured on top. Chutneys make excellent homemade dips for tortilla chips, pita chips, sakinalu, janthikalu and karappusa. They make excellent all- natural condiments too. Check out home made all natural condiment recipe Brussels sprouts pistachio spread sandwich here.

Ujwala's Delicacies

Indian inspired all natural kitchen.