Guramba Recipe

Guramba Recipe – Kacche Aam ki Meethi Chutney | Sweet Raw Mango Achar

A sweet and sour mango chutney or achar made from raw mango and gur/jaggery.

This is known as Guramba/Guramma/Aam ka Abshola/Aam ka Murabba. This is an awesome accompaniment of parathas and chapatis. This is also a delicious side dish for any cuisine.

How to Make Guramba:

Video Link:

2 medium Raw Mango cut into pieces
2 dried Red Chili
1 bowl Gur/jaggery
1 bowl water


Heat 2 tbsp oil in a pan or kadhai.

Add broken dried red chilies.

Add raw mango pieces.

Saute it for 3 minutes.

Keep stirring.

Add Gur/jaggery.

Mix well.

Add water.

Let it simmer with stirring on intervals until mixture thickens to one string. It will take approx 10 minutes.

Once mixture thickens to one string, switch off the flame.

You can refrigerate and use it for 1 week.


223,711 total views, 174 views today

Crispy Brown Onion

Crispy Brown Onion

Crispy Brown Onion recipe is a simple recipe which can be used in many dishes like biryani, salad, or snacks recipes.

Brown Onion is great garnish for Asian soups, noodles, salads,snacks etc.

To save our time it is better to make them in advance and store them for later use for many other recipes which require this ingredient.

If this fried onions kept in an air tight container , it can be stored for few days can be used in any recipe.

How to Make crispy Brown Onions:

Video Link:


2 Thinly Sliced Onion
1 tbsp Corn Flour
Oil to fry


  • Take sliced Onion in a bowl.
  • Add 1 tbsp Corn Flour. Toss or mix it well.
  • Heat Oil in a deep pan.
  • Add a generous amount of Onion for deep frying.
  • Keep flipping onions so they become brown from all the sides.
  • Once it’s brown from all sides, take it out and place on tissue or kitchen towel.
  • Repeat same for rest of the onions.
  • Crispy brown onion is ready. Use it in your dishes.
  • Store them in an air tight container.

52,220 total views, 108 views today

Imli Chutney Recipe | Tamarind Chutney Recipe

Quick Imli Chutney / Sweet Tamarind Sauce

Instant and super quick recipe of Imli Chutney / Tamarind Chutney.
This Imli chutney recipe is one of the most important accompaniment in most of Indian snacks. Imli chutney is often used in north indian chaat snacks like aaloo tikki chaat, dahi bhalle, papdi chaat. Imli chutney is also served with samosas, pani puri, kachoris and parathas.

Imli chutney can be also stored for 10- 15 days in refrigerator.
In this recipe I am using sugar for making Imli chutney/ Tamarind sauce. You can also use jaggery.

How to make Quick Imli Chutney | Sweet Tamarind sauce

Video Link:


Tamarind/Imli – 1/3 cup
Sugar – 1 cup
Oil – 1 tsp
Dry Red Chili – 2
Salt – 1 tsp
Water – as required


  1. Soak tamarind in water for 3-4 hours.
  2. Squeeze the pulp from the tamarind with your hand. Discard fibers and seeds.
  3. Sieve the pulp and keep aside.
  4. Heat oil in a pan / kadai.
  5. When oil is hot, add 2 dry red chilies and let them crackle.
  6. Now add the sieved pulp and cook till comes to boil.
  7. Add 1 cup sugar, 1 tsp salt and cook for 5-6 minutes.
  8. Switch off the flame and let the tamarind chutney cool.
  9. Once cooled, you can store it in refrigerator.


4,234 total views, 11 views today

Kheera Raita | Cucumber Raita

This traditional Indian side dish made with cucumber and curd. It’s a low calor and very healthy dish. Both cucumber and curd has many health benefits. Enjoy kheera/cucumber raita with aalu paratha and any spicy curry.



Grated Kheera/Cucumber – 1
Onion – 1 small chopped
green chili – 1 chopped
Roasted Jeera/Cumin powder – 1 tsp
Salt – 1/2 tsp
black salt – 1/2 tsp
red chili powder – 1/2 tsp
Curd- 250 gm

In a bowl, add curd to grated cucumber and mix well. Then add chopped onion and green chili to it.

Add all the dry spice powders, salt, black salt, roasted jeera powder, chili powder.

Mix well and serve cucumber raita.

Enjoy kheera/cucumber raita with aalu paratha and any spicy curry.








11,507 total views, 66 views today

Mint Coriander Chutney | Pudina Dhaniya Chutney

Hot n Spicy mint, coriander and curd chutney. Enjoy with any dish.

Video Link:


dhaniya patti/ Coriander leaves – 250 gm

Pudina patti / Mint leaves – 250 gm

Garlic 3-4

Green Chili – 2

Curd – 4 to 4 table spoons

Salt- as per taste


  • Wash and and cut coriander and mint leaves. Now mix all the ingredients and grind it to a fine paste.
  • Now your chutney is ready. You can refrigerate it for 4-5 days and use.
  • You can serve this chutney with any grilled or fried food. You can serve it with dry chicken, parathas, samosa,pakodas, sandwiches………etc..






3,399 total views, 3 views today