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Combining  JAIN aspirations..Globally...... Mission*24L*
Jain World
Sub-Categories of  PICKLES
Bijora pickle
Brown sugar mango pickle
Chhunda
  Chili pickle
  Gundha pickle
  Lemon skin pickle
  Methambo
  Methia mango
  Punjabi raw mango pickle
  Raw mango tendali pickle
  Sambhar mango pickle
  Sindhi pickle
  Some tips before making pickle:
  Sunder raw mango
  Banana Chutney
  Coconut Chutney
  Dalia Chutney
  Dry Chutney
  Dry Coconut Chutney
  Green Chutney
  Groundnut Chutney
  Moorga Pudi
  Raw Tomato Chutney
  Tamarind-Date Chutney
  Tomato Chutney
  Wood-Apple Chutney
Literature > Jain Food Recipes > PICKLES

DRY CHUTNEY

  INGREDIENTS :

200 grams dry                    50 grams groundnut

1 dry coconut, grated          50 grams chutney dalia

50 grams chutney seeds      2 tbsp. Cilantro leaves

2 tbsp. Cumin seeds           1 tsp. Turmeric powder

¼ cup dry red chilies           Salt

PREPARATION :
Roast all the ingredients and grind them on grinding stone. This chutney can stay for 2-3 months.

 



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