Create Gujarati Chutneys In Under A Minute Using A Hand Blender

No matter where in India you go, dhokla, thepla, and quite a few Gujarati delicacies can be found in popular sweet shops and snack chains. The regional food, known for its unique flavour profile and incorporation of yoghurt, has transcended the boundaries of the state to become popular in other states and even countries.

Not just snacks, Gujarati condiments are also worth trying. The chutneys prepared across the state can beat any global dish. They strike a perfect balance of sourness, sweetness, and spiciness. Using Usha’s hand blender, you can recreate some of them in your kitchen without any hassle. The recipes in this article will help you present diverse spreads with everyday snacks over weekends when friends come over for a game or movie marathon.

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Coconut-Coriander Chutney

Coconut-coriander chutney is a burst of fresh flavours that appeal to taste buds, especially when accompanied by crispy and spicy snacks. Apart from the start ingredients, use the hand blender to transform ginger, green chillies, salt, and a tablespoon of curd into a smooth paste. Traditionally, you can enjoy them with muthiya, khandvo, and dosa. Tempering of mustard seeds, curry leaves,  and red chillies will impart a smoky aroma to it.

Also Read: 5 Best Hand Blenders In India Under Rs 5000

Lasaniya Chutney

Gujarati people enjoy garlic chutney with bajra rotla and bhakri. You stay away from it if you cannot tolerate the heat, but if you can, this will be the only condiment you will want with all your snacks, even with sandwiches and wraps. To prepare it, add garlic cloves, red chilli powder, lemon juice, salt, and cumin seeds in a bowl. Switch on the hand blender and pour oil into it gradually. Once you have a smooth paste, it will exude a red hue from the chilli powder. 

Tomato Onion Chutney

This side dish has sweetness from onion and tanginess from tomatoes, making it an excellent pick to serve with chips, fries, wedges, and spicy chicken or mutton snacks. The robust dip is prepared by sautéing and blending tomatoes, onions, garlic, salt, and red chillies. It can also be savoured with parathas or sev puri. You can spread it on a paratha, stuff it with aloo bhaji, and roll it like a wrap. This can be your go-to dish to pack in your tiffin or kids’ lunch boxes.

Roasted Peanut Chutney

Roasted peanut chutney has a nutty flavour, sourness from lemon juice, a strong aroma from garlic, and heat from green chillies. When you are blending, add salt to taste and warm water to achieve a smooth texture. It can be your travel companion, served with samosas, or spread on parathas. If you dry it, you can sprinkle the powdered mixture on sabudana khichdi, moong dal khichdi, and even dal chawal to elevate the flavours.

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