A few days back I have made this delicious Apricot and Almond Cake. I had a handful Apricots left from baking. Incidentally,  I was talking to my friend Kanika and she told me she just made fresh apricot chutney. I was intrigued to try it. When I saw the picture of her chutney on instagram I immediately went inside the kitchen and made this simple yet delicious chutney with freshness of coriander and sweetness of Apricots. Thankyou Kanika it was amazing!!!! This is an addition to my long list of chutneys I keep trying. They add a zest to my taste buds. Definitely this is a keeper.

If you have any such recipes of your favourite chutney, share them with me,  I would love to try them and post on my blog giving due credit to you 🙂 In the meanwhile you can try these other chutney recipes from my blog : Aam Ki LaunjiKaccha Aam Aur Lehsun ChutneyGreen Ber Ki ChutneyRed Chilli Sweet ChutneyAalubukhara ChutneyRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki ChutneyPhalahari Dhaniya Chutney , Tomato Onion Garlic ChutneyPalak Dhaniya ChutneyCoconut ChutneyPudina Chutney.

1. Wash some fresh apricots and pat them dry. Deseed them and cut them into quarters. 

2.  In a chutney grinder add apricot quarters along with green chili.

3. Also add washed Coriander sprigs and red onion.

4. Add Rock Salt and Roasted Cumin powder.

5. Churn everything into a smooth paste. 

6. Serve with your favorite snack like Vegetarian Raw Bananas & Potato CroquettesBaked Broccoli Cheese PattiesBaked Paneer Corn KababsSabudana TikkiVeg Shami KababBaby Corn Satay.


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Every year my father sends us raw green mangoes from his yard. They are in abundance and which means I get to try so many different recipes. But honestly I find this as an excuse. I clearly enjoy trying out new ways to utilize these green raw beauties. Last year I tried Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and Coriander,   Instant Raw Mango Pickle South Indian Style. And this year I am going even more crazy. I wanna make every possible recipe on the planet with Raw mangoes 😛 This Aam ki Launji is the first thing I tried. Its my Mother in laws recipe and is native to Uttar Pradesh state of India. The Launji or Chunky Mango Chutney turned out gorgeous! Although I am allergic to Fennel seeds but I went steady and added them anyways not thinking of the consequences. Fortunately I am alive and kicking as yet. 😛 

If you are looking for Mango Chunda which is similar Sweet and sour Raw Mango Chutney from Gujarat, you must try this recipe. I have already made Punjabi Style  Raw Mango Pickle which is my mommy’s recipe. I will be posting it soon. I have also made Dal with Raw Mangoes. It was lip smacking. I will be sharing that also in the next few days. If you have any recipe with raw mangoes let me know I will try them out and post on my blog space giving due credit to you.

1. Wash and peel raw firm mangoes and cut them into long slices. You can even grate them but this will change the texture and the cooking time will vary.

2. In a wok add some oil and heat it up.

3. Add Nigella Seeds, Fennel Seeds and Asafoetida.

4. Add salt, Turmeric Powder and Red Chilli powder.

5. Add Mango slices to the spice mix and toss everything together.

6. Add water to the wok cover with a lid and let the mangoes cook down a little. They should become al dente and not mush.

7. Once it has cooked up a little, add jaggery to it. I have added crumbles jaggery so that it mixes evenly. You can cook little longer till the launji becomes thick in texture.

8. Transfer it to a jar on getting to room temperature. Keep it refrigerated and stays for more than a week.

Other Raw Mango Recipe you can try are: Kaccha Aam Aur Lehsun ChutneyFresh Turmeric Pickle with Green Mangoes Raw Mango RiceAam Ka PannaRaw Mango Chutney with Mint and CorianderKhatti Meethi Kacchey Aam Ki Chutney Instant Raw Mango Pickle South Indian Style


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Authentic Italian Pesto needs no prelude. If you have pesto in your pantry I can assure you, you can do so many things with it. It makes fabulous pasta dishes, makes a delicious marinade for your meats, a lip smacking filling for the Bread and the list is endless. Last time I made a huge batch of pesto and it was devoured by my husband simply by smearing on bread. I saved (read hid) a little for the Chicken Pesto Pasta with Sundried Tomatoes . I shall soon be sharing its recipe.

The essential thing about the pesto is that each and every ingredient in this recipes plays a very crucial role. So please choose good quality ingredients which makes a huge difference in the taste. Other than this its not rocket science to make this salsa. Simply put the ingredients in blender and blitz.

1. Remove the pine nuts from the shell and toast them on a pan on a medium low flame, till they become slightly golden in colour. Do not burn them. Set them aside to cool down.



2. In a chutney grinder add fresh basil leaves, thoroughly washed and separated from stems. Also add garlic cloves.



3. Add toasted pine nuts.



4. Add zest of a lemon and then cut it and squeeze in its juice.



5. Season with Salt and freshly ground Black pepper.



6. Add Extra Virgin Olive Oil and blend together into a creamy paste. If the blending gets difficult add more olive oil.



7.  Now add grated Parmesan Cheese to the pesto blend and combine.

8. Your pesto is ready to be used. You can transfer it to a glass jar to store in refrigerator and top it up a little Olive oil so that the moisture stays intact and it doesn’t come in contact with air. This will increase its shelf life.

You can make Chicken Pesto Pasta with this.You can also try Parsley Pistachio Pesto for a new variation.

Other Salsas and Chutney you can try on the Secret Ingredient are: Argentine Chimichurri SalsaSweet and Sour Raw Mango ChutneyPudina ChutneyGreek Purslane Yogurt DipRaw Mango Chutney with Mint and Coriander.


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My Love for Mango is growing with my age. Its not just the ripe pulpy mangoes which makes my heart  skip a beat but also the green mangoes which are ideal for making pickles and chutneys. I have a lot of green mango recipes on my blog like the Instant Raw Mango Pickle, Sweet and Sour Raw Mango Chutney, Mint and Raw Mango Spicy Chutney, Raw Mango Rice  and the refreshing Aam Ka Panna. Looks like I am not going to stop here I will keep adding more to this inexhaustive list. The other day I saw Bijal, my facebook friend posted a recipe of Raw Mango and Garlic Chutney and since then it was haunting me to try it down. I am happy I did it for it had the most intricate flavours. The Sweetness of Mangoes, the strong flavour of Garlic and the Hotness of Chillies. It made a beautiful melody of distinct flavours.


Its fairly easy and takes no time to put it together. You can use it as a side dish for your everyday meal but at the same time use it as a dip for your nachos and even top it on your patties in a burger. It gives that kick and takes your dish to another level of deliciousness.


1.  Peel and chop some green raw mangoes and put them in a blender or chutney grinder. I had a little ripe mangoes, they had turned pale yellow but were still quite sour.

2. Add few cloves of peeled garlic to the grinder.

3. Throw in some salt, red chilli powder and jaggery powder to balance the acidity.




4. Blend it together into a smooth paste.

5. In a pan add some oil and when it gets hot add some cumin seeds and asafoetida.




6. Pour the blended mango into the pan and cook for a minute or so or until the raw smell of garlic diminishes from the chutney. 

7. You are ready to serve your chutney. Let it cool down and place it in a jar or bottle an refrigerate until use.

Other Chutneys you can try on The Secret Ingredient are: Spinach Coriander Salsa| Phalahari ChutneyGreen Ber Ki ChutneyCoconut Chutney Fresh Plum Spiced Chutney Coriander Chutney without Onion Garlic


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Last week we baked some beautiful buns and decided to make some burgers for dinner. I decided to make Broccoli Patties for the burger but then I thought I dont have any sauce to go with it. I dont like (read “hate”) ketchup. Then something struck me, I had a lot of Parsley which was on the verge of turning yellow. I decided to make a pesto with it.


With a handful ingredients the parsley pesto came out delicious and went very well with the Broccoli Patties Burger. You can use this as a marinade for your meat or simply as a dip for your croquettes. Its a versatile dip with a sharp flavour which you wouldn’t like to miss. Its a close kin to Argentine Chimichurri but still has its own unique flavour.


1.  Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.


2. Add Garlic Cloves.

3. Add salted Pistachios without the shell to the blender.

DSC058464. Add Olive oil.

5. Season with Salt and Pepper and add juice of lemon (not in pictures).



6. Blend together into a smooth paste. If you feel its not blending easily you may add a little more olive oil. Your Parsley Pesto with Pistachio is ready.

Other Salsas and Chutney you can try here are: Fresh Plum Spiced ChutneyArgentine Chimichurri SalsaCoconut ChutneyGuacamoleIndian Plum & Mint Dip Sweet and Sour Raw Mango ChutneyPudina ChutneySpinach Coriander Salsa| Phalahari ChutneyCoriander Chutney without Onion GarlicRaw Mango Chutney with Mint and CorianderSzechuan Sauce 


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Green Ber ki Chutney I make every year because green ber is usually available at this time of the year. Yesterday was Maha Shivaratri, a Hindu festival  which is celebrated on the fourteenth day of every lunar month or the day before the new moon. It has a special significance for those who are on a spiritual path. A lot of Shaivas, devotees of Shiva observe fast on this day.  Around this time of the year the markets in India are flooded with some interesting fruits and vegetables, like the yellow ripe pumpkin, Cape gooseberry or Rasbhari in Hindi and also Ber or Indian Plum.

I have always loved eating Ber. It has a very peculiar taste not liked by everyone. This year on shivratri when I saw ber in the market I bought in abundance to munch all day long and tried to make this delicious chutney with mint. This recipe I had seen a while back and had been on my to-do list. I was a little skeptical about its taste but the end result was astonishing. Husband who doesn’t like ber also relished this chutney and asked for multiple servings with Samosa 🙂 Ha! what a happy end to ber.

1. Wash and pit or destone the ber and  cut into pieces.


2. Separate the mint leaves from the stem and wash them well.


3. In a blender add the ber pieces along with mint leaves and Black Rock Salt and normal salt.



4. Also add sugar and roasted Cumin Seeds powder.



5. A green chilli, cashew nuts and a pinch of asafoetida





6. Blend them together to a smooth creamy paste.

7. Add Lemon juice and pulse again.

8. Serve with your favourite snacks and enjoy its deliciousness. You can refrigerate the chutney for later use.

Other Chutney Dips and Salsa you can try here are: Aalubukhara ChutneyArgentine Chimichurri SalsaCoconut ChutneySweet and Sour Raw Mango ChutneyPudina ChutneySpinach Coriander Salsa| Phalahari Chutney Coriander Chutney without Onion GarlicRaw Mango Chutney with Mint and Coriander


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n my last post I had made Fresh Plum Smoothie with the left over plums from my pantry. I was not very sure how this chutney would turn out because the store bought plum chutney do not appeal to me in taste. So I made a small jar to try it out. 

This recipe failed all store bought plum chutneys, infact it made me fall in love with it. It was a right balance of tart, sweet and assortment of spices. I added jaggery powder to it, you can use brown sugar or even normal white sugar if you like. I have always disliked chutneys with vinegar, it tends to make them so distasteful. This recipe is without any vinegar or wine, which makes it perfect and retains the true flavour of plums. 

You can use this on your breads, rotis, dosas and even scoop and smear it on your favourite pancakes.


1. Wash the plums thoroughly and remove their tiny stem.

2. Put it in a pressure pan * along with water. Close the lid and let it cook for 3 whistles or 7-8 minutes after the pressure builds up. Switch the flame off.

3. Open the lid after the steam has escaped and you will see all pulp and stones separated from each other.

4. Discard the stones and put the pulp with water in a saucepan.

5. Bring it to a boil.

6. Add jaggery powder.

7. Also add  crushed dry red chili.

8. Season it with salt and red chili powder.



9. Also add coarsely crushed cloves for that incredible aroma.


10. Let the sauce cook on medium low flame for some time till you see it has thickened. The bigger batch you make the more time it will take to thicken, so have patience. Keep stirring in between.

11. Let it cool down completely and then transfer it to an air tight jar and refrigerate. The chutney remains good for months. Smear it on your bread or pancake or lick it just like that!

You can try other Chutneys from The Secret Ingredient: Mint Chutney, Spinach Mint Chutney, Raw Mango Coriander Chutney, Coconut Chutney, Sweet and Sour Raw Mango Chutney.


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Few days back I had posted recipe of Khatti Meethi Kacchey Aam ki Chutney. I still had some raw mangoes from the 10 kg bag my parents had sent me. Ohh yess its raining Mangoes! I had already made Raw Mango Pickle South Indian Style and also the Sweet and Sour Raw Mango Chutney. My mother makes this Raw Mango Chutney with Mint and Dhaniya so tried my hands on it. It tastes great with fried snacks like Sabudana Tikki and even Arbi Ke Patton ke Pattode.

This Chutney can be made instantly without any hassle. When you have guests coming over, this one is a quick fix recipe. You may probably have all the ingredients handy and readily available. I specially wanted to share this recipe when Monsoons are at your doorstop and you feel the urge to make some delicious snacks!

1. Separate Mint and Coriander Leaves from the stem and wash them rigorously. Peel a raw Mango and discard its peel.


2. In a grinder add Raw mango chopped, Mint and Coriander leaves, Onion, clove of garlic and green chilies.

3. Also add Black Rock Salt and Chat Masala.



4. Add few table spoons of water to blend into a fine paste.

5. Transfer to a container and keep refrigerated. Stays good for up to a week. Can be made in advance.

You can try other raw mango Recipes: Raw Mango Pickle South Indian Style, Raw Mango Sweet and Sour Chutney.

Other Chutneys you can try are Pudina Chutney, Spinach Coriander Chutney, Coconut Chutney, Coriander Chutney without Onion Garlic, Szechuan Sauce, Chimichurri


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Some time back I had posted the recipe of Instant Raw mango Pickle South Indian style and stated how I had to use 10 kg of raw mangoes sent to me by my parents. In the pursuit of using them wisely I also made this khatti Metthi Aam ki Chutney. It was my first time to make this chutney. I always loved the way my mommy made this chutney. So I asked her the recipe and gave it a try. 

This recipe is made differently in different parts of India and is also known by different names. Like in Gujarat a similar version is made and is known as Aam ka Chunda 

1. Wash and peel some raw mangoes.

2. Grate them into strings.

3. Place them in a bowl and add sugar.


4. Also add salt, red chili powder.



3. Also add roasted Cumin Powder and Garam Masala.



4. Combine everything thoroughly and cover it with a lid and let it sit overnight at room temperature.

5. After the waiting period  put the mango mixture in a wok or kadhai on low heat and add add crushed cardamom. Stir it for fifteen minutes until it thickens and attains single string consistency.



6. Add musk melon seeds. They taste simply superb.

7. Let it cool down and transfer it to a glass container. Store in fridge, remains good for months.

You can try other chutneys from The Secret Ingredient: Pudina Chutney, Coriander Chutney, Spinach Coriander Chutney, Coconut Chutney, Chimichurri, Szechuan Sauce.

Other raw mango Recipes you can try: Instant Raw Mango Pickle South Indian Style.

[whohit]KhattiMeethiAamKi Chutney[/whohit]

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I have already expressed my undisputed love for South Indian Cuisine. I love the sweet flavour of Kaddhi Patta or Curry Leaves and the pungent tasting tempering of Mustard Seeds. This chutney imbibes both these delicious flavours. This Chutney is so versatile that you can use it as a side dish for your Idli, both rice and rava, dosa, uttapam and even Dal Chila. Whenever my mother makes it we always ask her to make it in bulk for there should not be any paucity.

It is so delicious that you tend to eat more dosas for the sake of eating more chutney.


1. Roughly chop some tomatoes, onions and garlic in big pieces. Set aside.


2. In a wok add some oil.


3. Add garlic and saute them for a couple of minutes.You don’t want brown like mine 😛 I left them a little longer.



4. Add Onions and keep tossing them till they become little soft.



5. Add tomatoes and cook them too till they are soft.


6. Add to this Kaddhi patta and Coriander leaves.



7. Let it cool down and transfer it to a blender . Add salt and make a smooth puree.



8. In another pan add little oil and add mustard Seeds.Let the seeds splatter.


9. Add Kaddhi Patta.

10. Mix this tempering with the pureed tomato garlic. And squeeze in some lemon juice.


Serve with your favorite Dosa or Quick Rava Idli.

You can even try more South Indian dishes like  Curd Rice Coconut Chutney and even Quick Rava Idli.


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