This red chutney for chaat is so easy to prepare, all you need are three ingredients to make this easy, no-cook red chutney at home that adds a spicy kick to all your chaat snacks!
Wishing all my reader’s a very Happy and prosperous Diwali! I hope everyone is having a ‘blast’ 🙂
Red chutney, a hot & spicy chutney with a prominent garlic flavor is a must for all Indian chaat snacks. It adds loads of flavor and works in harmony with the other 2 essential chaat chutneys i.e. coriander-mint chutney or green chaat chutney & Date-tamarind chutney or sweet chaat chutney .
This red chaat chutney is so simple to prepare at home, all you need are just 3 basic ingredients, dried chilli and garlic of course as the name suggests and some lemon juice to brighten this chutney up further which also balances the spice from the chillies.
- INSTRUCTIONS TO MAKE RED CHUTNEY FOR CHAAT
- HOW TO MAKE RED CHUTNEY FOR CHAAT?
- Red Chutney For Chaat | Red Chilli Garlic Chutney
INSTRUCTIONS TO MAKE RED CHUTNEY FOR CHAAT
1.De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
2.In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.
HOW TO MAKE RED CHUTNEY FOR CHAAT?
Red Chutney For Chaat | Red Chilli Garlic Chutney
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 10 Kashmiri dried red chillies, or 1 tbsp Kashmiri chilly powder
- 8 large garlic cloves
- 1/2 tbsp lime juice
- salt, to taste
Instructions
- De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
- In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Red Chutney For Chaat | Red Chilli Garlic Chutney
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 10 Kashmiri dried red chillies, or 1 tbsp Kashmiri chilly powder
- 8 large garlic cloves
- 1/2 tbsp lime juice
- salt, to taste
Instructions
- De-seed the Kashmiri chillies, also discard the stalk and inner membrane & soak it in 1 cup of hot water for about an hour. I sometimes soak it in normal water and leave it overnight.
- In your mixer/blender, add all the ingredients, blend to a smooth paste, using 1 tablespoon of purified/boiled water if needed. The chutney is ready. If using immediately, you can remove some chutney in a separate bowl, add little water for a dropping consistency. Store the remaining chutney in an airtight container in the refrigerator. Stays good for about a week when refrigerated.
Veg manchurian rolls with step-by-step pictures. This veg manchurian | vegetable manchurian is baked, making it a better alternative to the deep-fried ones. Learn how to make baked veg manchurian at home with this easy recipe.
Today I’m sharing another popular Indo-Chinese cuisine dish, Veg Manchurian .
- SO WHAT EXACTLY IS MANCHURIAN?
- IF YOU ENJOYED THESE VEG MANCHURIAN ROLLS, YOU MAY ALSO ENJOY THESE INDIAN CHINESE DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE MIX VEG MANCHURIAN ROLLS | VEGETABLE MANCHURIAN | CHINESE MANCHURIAN RECIPE
- HOW TO MAKE VEG MANCHURIAN ROLLS?
- Veg Manchurian Rolls (Baked Recipe) | How To Make Veg Manchurian
SO WHAT EXACTLY IS MANCHURIAN?
These are deep-fried dumplings, dunked in brown, spicy gravy, flavored with ginger-garlic and mainly soy sauce. There are two versions to this, a gravy and dry version.
The dry version makes for a tasty appetizer, and the gravy is mostly served with noodles or fried rice.
Manchurian is not only limited to veggies, but there are also quite a few variants like chicken, paneer, soya chunks, mushroom, babycorn, cauliflower and even an idli manchurian 😀
Manchurians have nothing to do with Chinese cuisine. It is totally an Indian-Chinese version and one that makes a really tasty snack or a main course meal with noodles or rice.
I’m sharing one interesting way of having this delicious dish, in the form of rolls! Why do you always have to eat them with noodles or rice? It is good to have a little variation sometimes, don’t you think? I actually got this idea when I saw these Manchurian rolls in Mumbai at one of my favorite bakeries- Merwans!
Although I didn’t purchase it and bought some cake instead, I knew I had to make this at home. These Manchurian balls are baked and not deep fried. Well yes, it takes a lot longer than deep frying, but I don’t have to watch extra calories. Baking works fine here with the manchurians having a crisp exterior and being soft on the inside.
I’ve prepared a semi gravy since I wanted that glaze on the manchurian balls. You can skip steps 4 & 5 in the gravy preparation part for a veg manchurian dry recipe . Simply toss the manchurian balls in the sauces and stuff the rolls.
IF YOU ENJOYED THESE VEG MANCHURIAN ROLLS, YOU MAY ALSO ENJOY THESE INDIAN CHINESE DISHES
- Chilli garlic hakka noodles
- Schezwan noodles
- Schezwan potatoes
- Chilli Paneer
STEP BY STEP INSTRUCTIONS TO MAKE MIX VEG MANCHURIAN ROLLS | VEGETABLE MANCHURIAN | CHINESE MANCHURIAN RECIPE
FOR THE VEG MANCHURIAN BALLS
1.In a mixing bowl, add all the veggies (squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough (You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water.
2.Make lime size balls ( about 10), place them on a baking tray lined with silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them.
FOR THE VEG MANCHURIAN GRAVY
1.Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
2.Add 1/2 cup of mix veggies, saute them till tender but still firm.
3.Add soy sauce & chilli sauce, mix well. Also, add the ketchup now (if using).
4.Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
5.Add cornflour slurry, keep stirring until it thickens.
6.Add in the vinegar and pinch of sugar, give it a quick mix.
7 Drop in Manchurian balls , cook for another minute. Garnish with spring onions.
8.Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
NOTES
- For a healthy manchurian recipe , use boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs, besan (chickpea flour) for binding in lieu of maida and cornflour. You could use any one or a combination of binding agents. You can also use the paniyaram/ebelskiver to fry them in minimal oil.
- For more gravy, add 1 to 1.5 cups of veg stock or water and increase the cornflour to 1 tbsp for the cornflour slurry.
HOW TO MAKE VEG MANCHURIAN ROLLS?
Veg Manchurian Rolls (Baked Recipe) | How To Make Veg Manchurian
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veg manchurian balls
- 2 cups packed grated cabbage
- 1/2 cup grated carrots
- 1/4 cup grated cauliflower
- 1/2 cup finely chopped bell peppers
- 1/4 cup French beans
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp ginger garlic paste
- 1/4 cup all purpose flour
- 2-3 tbsp cornflour
For the veg manchurian gravy
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 green chilli, finely chopped (I skipped adding it this time)
- 2 tbsp dark soy sauce
- 1 tbsp red or green chilli sauce
- 1 tbsp tomato ketchup, optional
- 1/2 tbsp rice wine vinegar/white vinegar
- salt and pepper, to season
- 1/2 tsp sugar
- 1/2 cup of vegetable stock/water
- 1/2 tbsp of cornflour mixed with 1/4 cup water
- 1 stalk of spring onion greens, chopped diagonally
Other ingredients
- Hot dog rolls, 3-4 or as required
- Handful of salad greens or shredded cabbage/carrots etc
Instructions
For theveg manchurian balls
- In a mixing bowl, add all the veggies( squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls ). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough (You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water.
- Make lime size balls about 10), place them on a baking tray lined with a silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them.
For the veg manchurian gravy
- Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
- Add 1/2 cup of mix veggies, saute them till tender but still firm.
- Add soy sauce & chilli sauce, mix well. Also, add the ketchup now (if using).
- Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
- Add cornflour slurry, keep stirring until it thickens.
- Add in the vinegar and pinch of sugar, give it a quick mix.
- Drop in the manchurian balls, cook for another minute. Garnish with spring onions.
- Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
Notes
- For a healthy manchurian recipe , use boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs, besan (chickpea flour) for binding in lieu of maida and cornflour. You could use any one or a combination of binding agents. You can also use the paniyaram/ebelskiver to fry them in minimal oil.
- For more gravy, add 1 to 1.5 cups of veg stock or water and increase the cornflour to 1 tbsp for the cornflour slurry.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
