SASYAHAARI SIDES RECIPES

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Citrus Chutney - loaded with vitamins this chutney is very flavorful and has a lot of health benefits. Include a variety of vegetarian and vegan easy to make colorful sides in your diet everyday.

 Time Taken: 5 mins; Servings: 6; Vegan: Yes 

Check the contents for ready mixes

 

Ingredients:

• Orange rind - 1 cup
• Desiccated Coconut – 1 cup
• Roasted Chickpea – 1 cup
• Green chilies – 2
• Red chilies - 4
• Cilantro leaves – 1 cup
• Turmeric powder – 1 tsp
• Mustard seeds – ¼ tsp
• Oil for seasoning – 2 tsp
• Salt to taste
• Water 1.5 cups

How To Make:

• Wash orange rind, cilantro.
• Damp dry the orange rind and cut into tiny pieces.
• Chop cilantro and keep aside.
• In a pan, add oil, mustard seed, green chilies, red chilies and turmeric powder.
• Sauté for 3-4 mins. Cool the mixture to room temperature.
• Keep the mustard seeds aside for using as garnish later.
• Blend chilies, desiccated coconut, chopped cilantro leaves, roasted chickpea (hurigadale), salt and water.
• (Add or reduce water and blend until desired chutney consistency).
• Add another tsp of olive oil to the pan. Sauté orange rind pieces until just light brown or until it leaves the aroma.
• Add the blended masala mixture to the sautéed orange rind. 
• Mix it and boil 10 mins stirring continuously.
• Transfer to a serving bowl.
• Serve with millet crepes or savory edamame millet rice cakes.

Spinach Chutney - Rich in iron content, and with various health benefits, this spinach chutney is easy to make and is very tasty,  spicy and healthy. Include a variety of vegetarian and vegan easy to make colorful sides in your diet everyday.

 Time Taken: 15 mins; Servings: 4; Vegan: Yes

Check the contents for ready mixes 

Ingredients:

• Desiccated Coconut – 1/4 cup
• Roasted Chickpea – 1/2 cup
• Green chilies – 12
• Spinach leaves – 1 bunch
• Turmeric roots - 4
• Oil for seasoning – 2 tsp
• Salt to taste
• Water 2.5 cups

How To Make:

• Wash spinach, dry, chop and keep aside.
• In a pan, add oil, green chilies, turmeric roots.
• Sauté for 3-4 mins. Cool the mixture to room temperature.
• Blend chilies, coconut, chopped spinach leaves, roasted chickpea (hurigadale), salt and water.
• (Add or reduce water and blend until desired chutney consistency).
• Serve with bagel bites, or use for dinner sandwich.
• This is a easy go to chutney for savory edamame millet rice cakes too.

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Instant Mango Pickle has that tangy sweet taste and quick to make. It can be served with rice, crepes, or bread.

Time Taken: 10 mins

Servings: 6

Vegan: Yes

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Ingredients:

• Mango (raw) - 1 
• Turmeric roots- 1/2 cup
• Lemon juice - 2 tsp
• Red chilly powder - 1 tsp
• Mustard powder - 1/4 tsp
• Salt to taste

How To Make:

• Wash the raw mango and chop them into very tiny pieces.
• Chop turmeric roots fine and add them to the mango pieces.
• Add salt, mustard powder, chilly powder, lemon juice.
• Keep it aside for 10 mins.
• Serve with rice, bread or crepes.

Mango Salsa has that tangy sweet taste and quick to make. It can be served with rice, crepes, or bread.

Time Taken: 10 mins

Servings: 6

Vegan: Yes

Check the contents for ready mixes

Ingredients:

• Mango (raw) - 1 
• Green Bell Pepper - 1
• Red Bell Pepper - 1
• Yellow Bell Pepper - 1
• Cilantro - 1 cup
• Lemon juice - 2 tsp
• Salt to taste

How To Make:

• Wash the raw mango and chop them into very tiny pieces.
• Chop all bell peppers into bite size pieces.
• Chop cilantro fine.
• Add chopped bell peppers to the mango pieces.
• Add chopped cilantro, salt, lemon juice.
• Mix well.
• Keep it aside for 10 mins.
• Serve with rice, bread or crepes.