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- The good old stone-ground chutneys are the best in retaining flavours. They also have a longer life since they consume lesser amounts of water to be ground.
- While making any chutney in a mixie, add a dash of any Indian snack like sev or papdi or chivda to it. The chutney will turn out less water and more tasty.
- Leftover chutney may be frozen to be used at a later time as required. But remember to thaw only as much as needed. Do not refreeze.
- Leftover chutney may also be used to make a tasty gravy for the next day's vegetable.
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