Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!


  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil


  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .


  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste


  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.


Aloo bukhara chutney – I love all kinds of slightly tart fruits whether they are oranges, kiwis or beautiful Plums .

I love experimenting with fruits and often make jam,chutney and stir fries.
I have made this plum/ aloo bukhara ki chutney slightly chunky but you can also mash it completely and use as a jam for breads etc.

Quantity of jaggery can also be adjusted as per your do try this plum chutney and enjoy with bread ,poori or any fried snack of your choice ,also goes very well as a side dish with your meal.

6 Plum/aloo bukhara
Juice of one lemon
2 green chillies finely chopped
1.5 tbsp Ginger / Adrak grated
1/4 cup jaggery
1.5 tsp Chili flakes /Kuti hui laal mirch
To taste Salt / Namak
1 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
2 Cloves / Lavang
2 tbsp dates deseeded & finelly chopped


  1. wash and chop plums into small pieces.
  2. Heat oil in a pan and add cumin seeds .
  3. When cumin start to crackle then add cloves and ginger and give a stir.
  4. Add chopped green chillies, plums, jaggery, chili flakes, 2 tbsp water and salt.
  5. Mix well and cover the pan with a lid and cook on low heat.
  6. When fruit pieces become soft then slightly mash it with the ladle and add the Dates & lime juice .
  7. Simmer till it reach the desired consistency.(it will thicken further till it cool down)
  8. Let it cool down completely then store in a glass jar and keep refrigerated after 2-3 days

NOTES: can the chutney smooth or keep it chunky as per your preference.

2.Can add 2 tbsp of water if needed.
3.Can use Raw mango or tamarind pulp instead of lemon juice.

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Sweet and sour Date Tamarind Chutney (Khajur imli ki chutney ) is a must-have dip or stir in the mix for many Indian snacks.
The jaggery, cumin powder and red chilli powder give it a sweet and spicy kick.

A quintessential element in most chaats.


1/4 cup Seedless Tamarind ( imli)
1/2 cup seedless dates
1/2 cup jaggery ( gud)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp black salt
salt to taste
3 cups hot water


  1. Chop dates into small pieces. Grate or chop jaggery into small pieces.
  2. Soak chopped dates in 3- cups of water for 10 minutes.
  3. Add tamarind to soaked dates and boil them together over low flame approx 8-10 minute or until dates become soft and tender.
  4. Turn off the flame and let them cool for 10 minutes. Transfer Tamarind, dates and water to a mixer jar and blend until a smooth puree .place strainer over a bowl and pour the puree over it.wp-15966422386096262036974577837018.jpg
  5. Strain puree through the strainer using the backside of spoon to push it through strainer . Discard any residue and transfer it to the  same pan .
  6. Add jaggery and salt, stir until jaggery is dissolved. Boil over medium flame for 4-5 minutes. Turn off the flame, add red chilli powder and cumin powder and salt to taste.
  7. Let it cool at room temperature and transfer to a jar or bowl.
  8. You can store in it an airtight container in the freezer for up to 1 month .
  9. Enjoy with your favourite chaat.
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Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.


Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)



  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. wp-15884418519857857118391337866363.jpg


  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
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Instant grape pickle recipe, sweet, sour, spicy. An easy pickle that can be prepared under 15 minutes, a perfect side dish for curd rice or parantha or puri or as such too.

This pickle is sweet and sour in taste with some hints of chilli-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

Do try. you will surely love it.

Green grapes – 1 cup
Red chilli powder- 1/2 tsp
fresh red chilli one finely chopped
Turmeric – 1/8 tsp
Asafoetida – 1/8 tsp
Fenugreek seeds, roasted, powdered – A pinch
Salt – as needed

oil – 2 tsp
Mustard – 1/2 tsp

  1. Wash, pat dry grapes and slit into two, mix salt. Heat a Kadai with oil, temper with mustard.
  2. Once it splutters, switch off the flame. Add red chilli powder, chilli turmeric, fenugreek seed and asafoetida powders and stir.
  3. Add grapes and switch on the flame. fry for a minute. Instant grape pickle ready!
  • Adjust red chilli powder’s quantity according to its spice level.
  • Make sure before adding the powders, the oil is not too hot. Otherwise, the powders will get burnt and spoil the taste and flavour. Especially when it is iron Kadai or heavy-bottomed vessel.
  • Cook the pickle such that the grape does not change its shape.
  • You can do this even without slitting grape, by piercing the grape using a toothpick.
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Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My Dadi  (grandmother) made the best Raw mango pickle and I was so obsessed with it as a child. She also made delicious Mirchi pickle, lemon pickle and so much more…Jadu hai unke hatho me.
That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I am freed of making pickle at home since my dadima since my dadi send me all kind of achars every year.
This dish is very close to my heart and it always brings out feelings of nostalgia of how we used to fight for it back when we were kids.
 I have always wanted to try this recipe to impress my bhua & my brothers and prove to them that I have inherited the magic of taste from my grandma.
I am so happy to have nailed it. Yoo-hoo!!
Hope you all enjoy my recipe.Do try & let me know.
6,7  raw mangoes(light, riped and peeled)
2 tablespoons vegetable oil
2 teaspoons panchporan, or use an equal amount of fennel, cumin, mustard, fenugreek and onions seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder, or to taste
Salt(to taste)
1/4 cup granulated white sugar, +1-2 tablespoons as needed
1/3 cup water
  1. Wash and peel the mangoes and then Set them aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for a few seconds.
  3. Then add in the cut mango slices and toss to combine well with the seasoning.
  4. Add in the turmeric powder, garam masala, red chilli powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute.
  5. Then add in the sugar and mix well.
  6. Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat.
  7. After 10 minutes, the mangos will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
  8. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
  • Adjust sweetness and spice levels in this chutney to taste. Use more sugar if you like sweet chutneys and more spice if you like spicy chutneys.
  • You may use jaggery in place of sugar if you want.
  • If you do not have sag ki Keri (slightly ripened mango)  then you can try it with raw mango by cooking it, taking 2-3 whistles in the cooker.
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