Pesto Del Sol
Recipe by:
WMAURO
After they soak in the sun all summer long, I cut down my basil plants and make this gorgeous pesto. This basil pesto is mellowed with fresh spinach and enhanced with black olives. I make big batches and freeze in small containers for the whole year. It will keep in the fridge for a week. Toss with pasta, spread on meat or sandwiches, or add a spoonful to flavour your favourite recipes. Enjoy!
Coriander chutney
This is very easy and quick to make to serve with Indian appetizers as a dip.
Coriander Relish (Chutney)
Recipe by:
RADHIKA GHATAGE
Coriander relish is prepared and preserved when fresh cilantro is bountiful in season. It has very good flavor too! This relish will keep for several months, and adds taste to any drab meal!
Green idli chutney
This is a nice variation of the “white” idli chutney that is usually served with idli and dosa. The green comes from coriander leaves.
PUDINA CHUTNEY
Recipe by:
Susmita
This mint chutney is versatile and can be used in many ways. I love mixing this chutney with butter and spreading it on bread for sandwiches. I also add some to my omelets.
Pudina (Mint) Pacchadi
Recipe by:
Susmita
This is a South Indian fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.
Best Coriander Chutney
Recipe by:
Rani
This is a very tasty chutney, prepared in moments in the mixie. I've used lemon juice, coriander, green chilli, peanuts and ginger. Serve in raita, soups, with papad, rice, chapati, paronthi... It adds a kick to anything!
Garlic Aïoli
Recipe by:
Nina
This garlic mayonnaise originates from Provence and is excellent with kebabs, on leafy salads, inside kathi rolls and fish. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Rani's Coriander Chutney
Recipe by:
Rani
I don't have time for old fashioned chutney making anymore, I just put lemon juice, dhania, hari mirch, falidana and ginger in a mixie and it's ready in 10 mins!
Aïoli from Provence
Recipe by:
Nina
This garlic mayonnaise is cooked by grandmothers and mothers in Provence for their families and is excellent with fish. Vary the flavour by using olive oils from Greece, France or Italy. Ensure you serve it fresh - do not store for more than a few hours.
Akhrot Pesto
Recipe by:
sal
Pesto is a chutney made with basil leaves and can be used as a sauce with chicken, on top of pasta, in curries or sandwiches. It's mild and you can spice it with green chillies. Here's a quick and easy walnut and basil pesto.
Green chutney
Green chutney is a super spicy and delicious chutney made from green chilies and fresh coriander leaves. It is a common form of chutney that is served with sandwiches, chats and puris.
Pani puri
It is hard to find a person in India who does not crave for this popular street snack. Each Pani puri is a burst of spicy and sourly flavors with crispy puris. Enjoy with chilled iced colas.