Winter Special 5 Chutney Recipes: To enhance the flavor of rotis and parathas in winter, you can make a variety of chutneys. Today, we're sharing five chutney recipes. Quickly note down the recipes for radish, carrot, beetroot, guava, and amla chutneys.

With the arrival of winter, food lovers have a blast. Winter brings many fruits and vegetables that are also used as chutneys. Chutneys not only enhance the taste of food but also provide many health benefits. People love chutneys with rice, roti, and parathas. You can make delicious chutneys from carrots, radishes, coriander, tomatoes, sesame seeds, guava, amla, and many other ingredients. Today, we're sharing five recipes for chutneys that are perfect for winter. You should definitely try them.

Winter chutney recipe

Amla Chutney - You can make sweet and sour amla chutney and eat it. Amla chutney is as delicious as it is beneficial in winter. To make amla chutney, cut four amla leaves and remove the seeds. Add mint and coriander leaves. Add 2-3 green chilies, a 1-inch piece of ginger, a little cumin, and salt and grind it into chutney.

You can also add 2-3 spoons of fresh curd or half a lemon.

Guava Chutney - Roast two lightly ripe guavas on the stove, along with two green chilies and four garlic cloves. Remove the skin from the guavas. Put the guavas, roasted green chilies and garlic, coriander leaves, chili peppers, cumin seeds, and salt in a mixer. Grind the chutney to a coarse paste.

Radish Chutney - Radish chutney is a delicious addition to winter dishes. Take 1 radish, coriander leaves, green chilies, garlic, cumin, lemon juice, and salt. Grate the radish lightly and then fry it in 1 tablespoon of oil to make the chutney. If you prefer, you can also boil the radish leaves and make the chutney.

Beetroot Chutney - You can also make beetroot chutney and eat it during the winter. For this, boil the beetroot first. Add 1 teaspoon of oil to a pan, add ginger and green chilies, and fry them. Now put the beetroot, grated coconut, roasted ginger, green chilies, and salt in a mixer. Grind it into a fine chutney consistency. Serve it with a tempering of curry leaves and dried red chilies.

Carrot Chutney - Those who enjoy a different flavor can also try carrot chutney. Heat oil in a pan and add grated carrots. Add garlic and green chilies and fry. Once cooled, put these ingredients in a mixer and grind them into chutney, adding some peanuts, tamarind pulp, coconut, and salt. Season with mustard seeds, curry leaves, and dried red chilies.

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