Maharashtra’s Culinary Secrets Revealed, Five Most Revered Chutneys For You 

Maharashtra's Culinary Secrets Revealed, Five Most Revered Chutneys For You 

Maharashtra's Culinary Secrets Revealed, Five Most Revered Chutneys For You 

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Maharashtrian culture is incredibly dynamic and diverse, characterised by its rich traditions, festivals, cuisine, language, literature, art, and music. It encompasses various subcultures and regional differences within the state of Maharashtra, including influences from historical events, geographical factors, and interactions with neighbouring regions. 

 Maharashtrian food and culture have a rich and diverse history that reflects the state’s long-standing traditions and influences from various communities and regions. The cuisine of Maharashtra is known for its unique flavours, use of local ingredients, and emphasis on vegetarian and non-vegetarian dishes.  The use of spices is also prominent, with flavours ranging from mild to fiery depending on the dish.

Historically, Maharashtra has been a melting pot of spices and tempting Chutneys. Let’s deep dive into the mouth-watering flavours of 5 different  chutney recipes of Maharashtra! 

  1. THECHA- 
  1. Heat oil in a pan and add garlic, peanuts, and green chillies.
  2.  Saute them a little, and add this mix in a mortar along with salt. 
  3. Grind it in healthy texture paste. 
  4. Now, transfer it to a bowl or plate, garnish with coriander and lemon along the sides of the plates and refrigerate. Enjoy with bhakri or roti!
  1. PANCHAMRUT- 
  1. Heat oil in a pan and you will have  to add mustard seeds, curry leaves, and fenugreek seeds
  2.  and heat and asafoetida seeds (Hing seeds) and add turmeric powder. 
  3. Toss some tamarind pulp, chilli powder, raisins, cashews and some jaggery. 
  4. Mix well and stir well after adding water to cook. Cook it till it’s brown for about 2 to 3 minutes on low flame. 
  5. Add some peanut powder, dry coconut, sesame seed powder ( Til seeds), goda masala, and toss it with salt. 
  6. Cook it for another 5 to 7 minutes till it’s ready and serve after it cools down or you can serve hot as per your choice. 
  1. SHENGDANA CHUTNEY-
  1.  1 cup roasted peanuts, 2-3 garlic cloves, 2-3 dried Kashmiri red chilies, 2-3 cumin seeds, turmeric powder, and salt to taste. A little water (optional) 
  2. Roast peanuts in a pan  once it cools down rub the peanuts to remove the skin. 
  3. Grind the peanuts, Kashmir red chillies, chopped garlic, cumin seeds, turmeric powder and salt until smooth
  4. Adjust water for consistency
  5. Serve when it cools down with your meals 

4.  LEHSUN CHUTNEY- 

  1. Soak dried 2-3 red chillies in water. After some time, drain the water. 
  2. On a towa, heat 1- 2 tbsp of oil, add 10-12 garlic cloves, ginger as per the taste and roast. 
  3. Now add the soaked chillies, with some sugar and salt. 
  4. Take a pan, add some oil, roast mustard seeds, cumin seeds  and some Hing. 
  5. Add garlic chilli paste and saute. 
  6. Enjoy the main course with the yummy chutney.

5. BOMBIL CHUTNEY- 

  1. Shallow  fry 250g dried Bombil (Bombil duck fish) till golden and crispy and keep it aside.
  2. Chop 2 fresh tomatoes and 2 onions, 4-5 garlic cloves, chopped 2-3 green chilies.
  3.  Heat oil in a pan, add garlic, and sauté until golden.Add onions and sauté until translucent.
  4. Add tomatoes, green chilies, turmeric, and red chilli powder. 
  5. Cook until tomatoes soften.Add chopped bombil and cook for 5-10 minutes.
  6. Add salt to taste and cook for another 2-3 minutes. 
  7. Add dry masala, coriander leaves and serve it with chapati or roti!

Just as well-spiced dishes excites the palate and warms the soul, a life seasoned with diverse experiences and emotions becomes a vibrant and engaging journey. 

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