Solapuri Peanut Chutney (200g/600g)

Spicy Masala Bhindi using Aazol’s Solapuri Peanut Chutney

This flavour-packed bhindi recipe uses the nutty and spicy kick of Aazol’s Solapuri Peanut Chutney to elevate the humble ladyfinger into a delectable dish.

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Ingredients:

• 2 cups bhindi (ladyfinger), washed and cut into halves
• 1/2 cup besan (gram flour)
• 3 tablespoons Aazol’s Solapuri Peanut Chutney
• 2 tablespoons oil
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon dhaniya (coriander) powder

 

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Method:

1. Prepare the Bhindi:

• In a large bowl, add bhindi and sprinkle besan over it.
• Add 2 tablespoons of Aazol’s Solapuri Peanut Chutney and mix well until the bhindi is evenly coated.

2. Cook the Bhindi:

• Heat oil in a pan on medium heat.
• Add the coated bhindi and sauté for 5-7 minutes, stirring occasionally.

3. Season the Bhindi:

• Add turmeric powder, salt, red chilli powder, and coriander powder.
• Stir well to ensure the spices are evenly mixed.

4. Add More Flavour:

• Add an extra tablespoon of Aazol’s Solapuri Peanut Chutney for enhanced flavour.
• Cook for another 5 minutes until the bhindi is tender and slightly crispy.

5. Serve:

• Serve the bhindi hot as a side dish with chapati, paratha, or steamed rice.

 

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Tips:

• Crispier Bhindi: Ensure the bhindi is completely dry before coating it with besan.
• Spice Balance: Adjust the quantity of Aazol’s Solapuri Peanut Chutney based on your spice preference.
  
  
  
  

Sabudana Khichadi using Aazol’s Solapuri Peanut Chutney

This quick and delicious sabudana recipe is enhanced with the nutty-spicy flavours of Aazol’s Solapuri Peanut Chutney, making it a wholesome meal for any time of the day.

Ingredients:

• 2 cups soaked sabudana (tapioca pearls)
• 2 tablespoons oil
• 1 teaspoon jeera (cumin seeds)
• 2 chopped green chillies
• 2 tablespoons chopped coriander leaves
• 3 tablespoons Aazol’s Solapuri Peanut Chutney
• Salt to taste

Method:

1. Prepare the Tempering:

• Heat oil in a pan over medium heat.
• Add jeera and let it splutter.
• Add chopped green chillies and sauté for 1-2 minutes.

2. Add Sabudana:

• Add soaked sabudana to the pan and stir gently to mix.

3. Flavour with Peanut Chutney:

• Add Aazol’s Solapuri Peanut Chutney and mix well to coat the sabudana evenly.

4. Season and Cook:

• Add salt and chopped coriander leaves.
• Cover the pan and cook on low heat for 5-7 minutes, stirring occasionally, until the sabudana turns translucent and is cooked through.

5. Serve Hot:

• Transfer to a serving dish and enjoy this flavourful sabudana stir fry hot.

This recipe is a delicious blend of traditional sabudana with the bold and nutty taste of Aazol’s Solapuri Peanut Chutney, perfect for breakfast or as a light snack!

 

Cheese Stuffed Mushrooms using Aazol’s Solapuri Peanut Chutney

Enjoy these flavour-packed Cheese Stuffed Mushrooms, where juicy mushrooms are filled with a cheesy, spiced mixture and baked to perfection. The nutty crunch of Aazol’s Solapuri Peanut Chutney adds a delicious twist, making them an irresistible appetiser or snack.

 

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Ingredients:

For the Filling:

• 1 small onion, finely chopped
• ½ capsicum, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Aazol’s Solapuri Peanut Chutney
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup mozzarella cheese, grated

For the Mushrooms:

• 10-12 large mushrooms
• 1 tablespoon butter, melted

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Method:

1. Prepare the Mushrooms:

• Gently clean the mushrooms with a damp cloth.
• Remove the stems and finely chop them. Set aside.

2. Prepare the Filling:

• Heat a pan and add 1 teaspoon butter.
• Sauté onions, capsicum, and garlic until soft.
• Add the chopped mushroom stems and cook for another 2 minutes.
• Mix in Aazol’s Solapuri Peanut Chutney, salt, and black pepper.
• Remove from heat and let it cool slightly.
• Mix in grated mozzarella cheese.

3. Stuff the Mushrooms:

• Preheat the oven to 180°C (350°F).
• Fill each mushroom cap generously with the prepared stuffing.
• Brush the tops lightly with melted butter.

4. Bake:

• Place the stuffed mushrooms on a baking tray.
• Bake for 12-15 minutes or until the cheese melts and turns golden.

5. Serve Hot:

• Enjoy these cheesy, nutty-stuffed mushrooms as a delicious starter or snack!

Indulge in this rich, flavourful appetiser with the crunchy, spicy goodness of Aazol’s Solapuri Peanut Chutney!

Karela Sabji using Aazol’s Solapuri Peanut Chutney

A delicious and flavourful way to enjoy bitter gourd, balanced with spices and the nutty goodness of Aazol’s Solapuri Peanut Chutney.

 

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Ingredients:

For Preparing Karela:

• 3 medium karelas (bitter gourds)
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon salt

For the Masala:

• 2 tablespoons besan (gram flour)
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1 teaspoon grated ginger
• 1 green chilli, chopped
• 2 tablespoons coriander leaves, chopped

For the Spices:

• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala
• ½ teaspoon salt (adjust to taste)

For the Final Touch:

• 1 teaspoon sugar
• 1 tablespoon Aazol’s Solapuri Peanut Chutney

 

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Method:

1. Prepare the Karela:

• Peel the karela and remove the seeds.
• Cut into small pieces.
• Sprinkle turmeric powder and salt.
• Keep aside for 20 minutes to reduce bitterness.

2. Roast the Besan:

• Dry roast the besan in a pan until fragrant.
• Keep aside.

3. Cook the Karela:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden.
• Add karela pieces and stir-fry for a few minutes.
• Cover and cook on low heat until karela softens.

4. Prepare the Masala:

• Add chopped tomatoes, ginger, green chillies, and coriander.
• Mix well and cook until tomatoes turn soft.
• Add turmeric powder, red chilli powder, garam masala, and salt.
• Mix everything well.

5. Add the Finishing Touches:

• Stir in the roasted besan.
• Add Aazol’s Solapuri Peanut Chutney and mix well.
• Sprinkle sugar to balance the flavours.

6. Serve Hot:

• Enjoy with chapati or steamed rice.

A wholesome and flavourful karela sabji made even tastier with Aazol’s Solapuri Peanut Chutney!