Millet chutneys
Recipes:
*Ragi (Finger Millet) Chutney*
_Ingredients:_
- 1 cup ragi flour
- 1/2 cup coconut
- 1/4 cup chana dal
- 1/4 cup green chilies
- 1/2 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons lemon juice
_Instructions:_
1. Roast ragi flour, coconut, chana dal, and green chilies.
2. Grind into a coarse paste.
3. Add cumin seeds, salt, and lemon juice.
4. Mix well.
*Foxtail Millet Chutney*
_Ingredients:_
- 1 cup foxtail millet
- 1/2 cup coconut
- 1/4 cup red chilies
- 1/4 cup garlic
- 1/2 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons lemon juice
_Instructions:_
1. Soak foxtail millet overnight.
2. Grind into a fine paste.
3. Roast coconut, red chilies, and garlic.
4. Mix with millet paste, cumin seeds, salt, and lemon juice.
*Multimillet Chutney*
_Ingredients:_
- 1/2 cup ragi
- 1/4 cup foxtail millet
- 1/4 cup proso millet
- 1/2 cup coconut
- 1/4 cup green chilies
- 1/2 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons lemon juice
_Instructions:_
1. Soak millets overnight.
2. Grind into a fine paste.
3. Roast coconut and green chilies.
4. Mix with millet paste, cumin seeds, salt, and lemon juice.
*Benefits:*
1. Rich in fiber and protein.
2. Gluten-free.
3. Supports digestive health.
4. Boosts energy.
*Tips:*
1. Adjust spice levels to taste.
2. Use as a side dish or dip.
3. Store in refrigerator for up to 3 days.