2 North Indian Dips Anyone Can Make

There’s really no need to be intimidated by North Indian cuisine – these two delicious dips are easy to make and sure to please. Green chutney is basically a green salsa, and tamarind chutney is a sweet and sour sauce. Both are traditionally served with Indian breads or as condiments for other dishes. Serve them with your favorite snacks or as a flavorful addition to any meal.

Green chutney is a great source of vitamins A and C, which are important for maintaining good health. It is also a good source of iron and calcium. Green chutney is low in calories and fat, making it a healthy option for those watching their weight. This dip is also vegan and gluten-free.

For the green chutney:

– 1 cup cilantro, chopped

– 1/2 cup mint leaves, chopped

– 1 green chili, diced

– Juice of 1 lime

– Salt to taste

Instructions to make green chutney:

1. Combine all ingredients in a blender or food processor and blend until smooth.

2. Taste and adjust seasoning as necessary.

3. Serve immediately or store in a covered container in the refrigerator for up to 2 days.

Benefits of tamarind chutney:

Tamarind chutney is a good source of vitamins C and B6, which are important for maintaining good health. This chutney improves digestion, contains antioxidants and adds a sweet & sour kick to any veggie you might be cooking.

Ingredients for tamarind chutney:

– 1/2 cup tamarind paste

– 2 tbsp honey/ brown sugar/sweetener of choice

Instructions to make tamarind chutney:

1. Combine ingredients in a small saucepan over medium heat.

2. Cook, stirring frequently, until the sugar has dissolved and the mixture is thickened and bubbling. Add a little bit of water if the tamarind paste is too thick.

3. Remove from heat and let cool slightly.

4. Serve immediately or store in a covered container in the refrigerator for up to 2 weeks.