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Water Chestnut Or Singhara Chutney Or Dip 

19/11/2017 by Sujata Roy 17 Comments

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Water chestnut or singhara chutney or dip.

A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.

Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.

 

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When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.

Source

 

I have already shared few more chutney or dip recipe

Onion tomato chutney

 

Mango raisin chutney

 

Peanut chutney or dip

 

 

A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.

So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.

You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.
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Recipe


Singhara – 10 – 12

Chopped cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Tomato – 1, chopped

Garlic – 3 – 4 cloves

Ginger – 1/2 inch piece

Green chilli – 2 – 3, chopped

Salt to taste

Chaat masala powder – 1 teaspoon

Cumin powder – 1 teaspoon

Lemon juice – 2 tablespoon or to taste
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Method


Peel and chop the water chestnut or singhara.

Clean and rinse mint leaves and cilantro.

Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.

Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.

Taste and adjust the seasoning. Add more salt and lemon juice if require.

Enjoy with your snacks or use it as a sandwich spread.

Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Note –

Add green chilli according to your taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Filed Under: Condiments, Fusion Foods, Gluten Free, Healthy Food, Vegan Foods, Vegetarian Tagged With: Chutney, cilantro, coriander leaves, dhania, dip, green chilli, lemon juice, mint leaves, pudina, sandwich spread, singhara, spices, tangy, water chestnut, yummy dip

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Reader Interactions

Comments

  1. mistimaan says

    10/11/2017 at 6:25 AM

    Looks very tasty…..love to try it 🙂

    Reply
    • Batter Up With Sujata says

      10/11/2017 at 7:34 AM

      Thank you so much 😊😊

      Reply
  2. MyCulinarySaga says

    10/11/2017 at 8:24 AM

    Interesting – never heard of using water chestnut in chutneys

    Reply
    • Batter Up With Sujata says

      10/11/2017 at 11:12 AM

      Thanks a lot dear 😍 😍

      Reply
  3. Megala says

    10/11/2017 at 9:48 AM

    Great recipe ! It looks so beautiful & delicious !!

    Reply
    • Batter Up With Sujata says

      10/11/2017 at 11:12 AM

      Thank you so much Megala 😍😍

      Reply
  4. Vidya Narayan says

    10/11/2017 at 10:08 AM

    Loved the recipe & i can think of dipping some pita bread into this now!!

    Reply
    • Batter Up With Sujata says

      10/11/2017 at 11:11 AM

      Thanks a lot Vidya. Wow with pita bread, great idea 😍😍

      Reply
  5. Anshu Agarwal says

    11/11/2017 at 1:13 AM

    Such an innovative idea to use chestnut…Loved it !!

    Reply
    • Batter Up With Sujata says

      11/11/2017 at 1:55 AM

      Thank you so much Anshu 😍

      Reply
  6. amanpreer singh arora says

    13/11/2017 at 12:41 PM

    So singhara is used raw only not boiled?

    Reply
    • Batter Up With Sujata says

      13/11/2017 at 3:54 PM

      Yes I have used raw. Only peel and grind.

      Reply
      • amanpreet singh arora says

        15/11/2017 at 7:37 PM

        THANKS
        Will surely try

        Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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