Learn the recipe of chutney made from Surat’s Khaman Dhokla

Chutney is an important part of Indian food. Therefore, there is no taste of food without chutney. The specialty of chutney is that chutney is made from tomatoes to apples. In India, chutneys of some states are very famous, such as coconut chutney of South India, while hemp seed chutney of Uttarakhand. Similarly, in Gujarat, locho chutney is eaten very fondly. This chutney is made from khaman dhokla. Do you want to know the recipe of this sauce? So read this article till the end.

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History of chutney 

Chutney is a word derived from Sanskrit. It is believed that chutney was first made in India during Shah Jahan, when he fell ill. The Hakim of Shah Jahan advised his chef to feed him something that was tasty as well as spicy. Not only this, the food should be such that it can be easily digested.

In such a situation, mint and coriander chutney and sour-sweet dates and tamarind chutney were made with chaat for Shahjahan. Since then, the number of people fond of chutney in India has increased and today chutneys recipe ranging from fruits to flowers are made.

Chutney Recipe

Materials 

• 1 cup coriander powder
• 8-10 mint leaves
• 2 Green chillies
• 1/4 inch ginger
• Cumin seeds 1 teaspoon
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• Salt to taste
• 1/2 cup khaman dhokla
• water

providence 

• First, wash and clean coriander, mint, green chillies and ginger leaves. In the leaves
• Dust and dirt are accumulated, which needs to be cleaned. 
• Now grind all the things in the mixer.
• If the chutney becomes too thick, add water to it so that it becomes thin.
• Get the locho sauce ready.

Serve with these things recipe

• Locho’s chutney can be served with locho.
• This chutney will also look very tasty with samosas. 
• If you want to enhance the taste of dal-rice, then serve locho chutney.
• Locho chutney will be useful to increase the taste of kachori and dry snacks.

Keep these things in mind

• Do not add too much water to the chutney. This can spoil the taste of the chutney.
• Do not use ginger too much. Otherwise, the chutney can be bitter.
• You can also roast cumin seeds to double the taste of the chutney.
• This will also increase the aroma of the chutney along with the taste.