Three amazing fasting ( Phalahar/Vrat ki) Chutney recipes

I love fasting period which comes twice in a year, according to Hindu calendar. Fasting is a period of cleaning, purity or being Sattvik. For me its also an interesting time to look out for grains and foods that we rarely incorporate in our daily diet, like Buckwheat, Water Chestnut, Barnyard Millet, Tapioca Sago, Amaranth etc. I like to make Chutneys for fasting as they can be served as condiments to any kind of Phalahari or Farali snack or a fasting meal (Vrat ka Khana). These chutneys are super easy to make and taste amazing. Presenting in this post, recipes of three amazing fasting chutneys that are great in taste and goes very well with any type of fasting meal or snack like Sabudana Thalipeeth, Sabudana Vada, Sabudana KhichdiFarali Pattice etc.

Fasting Chutney or Farali Chutney Recipe

These chutneys are so wonderful that they taste amazing with non-fasting snacks such as Pakoras, Chips and Bhajias. You can make them anytime. So presenting three super fabulous fasting chutneys, do try 🙂

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Fasting Chutney #1: Til Moongphali Chutney (Sesame and Peanut Chutney)

Sesame and Peanut Chutney Ingredients:

1/2 cup of roasted Peanuts (Moongphali dana)

3 tablespoon of White Sesame seeds (Safed Til)

5 whole Red Chilies

1 teaspoon of Tamarind (Imli) paste

1 teaspoon of Cumin seeds (Jeera)

Rock Salt (Sendha Namak) as per taste

Note: If you are not making this chutney for fasting purpose, then you can use your regular Salt.

1/2 cup of Water

2 teaspoon of Oil (I have used refined Sunflower Oil)

1/2 teaspoon of Mustard seeds

A sprig of fresh Curry leaves (Kadhi Patta)

Sesame and Peanut Chutney Method:

1. Place all the required ingredients at one place , which will make your Sesame and Peanut Chutney making process easier and faster.

If you are not having roasted Peanuts then you can very easily make them by placing Peanuts into a heated pan on a medium flame and roasting them, stirring occasionally, until they are roasted with light brown patches on the Peanuts. After that you have to remove the skin of Peanuts by rubbing them between your hands (do this only when Peanuts cool down to room temperature).

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2.  Now wash White Sesame seeds (Til) in a water twice and keep them aside for later use.

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3. In a heated pan on medium heat, put washed White Sesame seeds (Til), whole red Chilies and Cumin seeds (Jeera). Saute them for 2-3 minutes on medium flame or till spluttering sound of the Sesame seeds along with a nutty aroma starts emanating from them. You will also notice that Cumin seeds and Red Chilies are roasted well too.

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4. Switch off the flame and add Rock Salt (as per taste) and Tamarind (Imli) paste into it and mix all the things together for about 10 seconds.

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5. Place cooked mixture and 1/2 cup of water into a mixer/grinder. 

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6. Grind it to make smooth paste (Chutney like) of it. I have added 1 cup plus 2 tablespoon of water to achieve desired consistency. You can increase or decease the amount of water as per you preference. After checking on chutney’s consistency, do check the amount of salt in it, and add more salt if require as per your taste.

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7. Now heat refined Oil for tempering the Chutney in a small pan. Once heated put Mustard seeds and allow them to splutter for few seconds. Then add Curry leaves into it.

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8.  Immediately pour it over Chutney paste and mix well.

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Very easy and my absolute favorite Sesame Peanut Chutney is ready to be served.

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Fasting Chutney #2: Coriander Coconut Chutney (Dhania Nariyal Chutney)

Coriander Coconut Chutney Ingredients:

A small bunch of green Coriander leaves (Dhania Patti), around 1 cup

3-4 Green Chilies (Hari Mirch). You can increase the quantity if you like very hot Chutney

1/3 cup of grated fresh Coconut (Nariyal)

Juice of a small Lemon

1 teaspoon of granulated Sugar

Rock salt (Sendha Namak) as per taste

Note: If you are not making this chutney for fasting purpose, then you can use your regular Salt.

Water as needed

1 tablespoon of Oil (I have used refined Sunflower oil)

A sprig of fresh Curry leaves (Kadhi Patta)

1/2 teaspoon of Mustard (Sasrson) seeds

Coriander Coconut Chutney Method:

1.  Place all the required ingredients at one place, which will make your Coriander Coconut Chutney making process easier and faster.

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2. Place fresh green Coriander (Dhania), grated fresh Coconut, green Chilies, granulated Sugar, Rock Salt and juice of a Lemon in a mixer/grinder and make a smooth paste of it.

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3.  Add Water in between the process of grinding so that the mixture has smooth Chutney like consistency. Water should be added as per desired consistency.

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4. Heat refined Oil for tempering the Chutney in a small pan. Once heated put Mustard seeds and allow them to splutter for few seconds. Then add Curry leaves into it.

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5. Pour it over grounded Chutney paste and mix it well.

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Delicious and super fast to make Coriander Coconut chutney is ready to be relished.

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Fasting Chutney #3: Amchur Chutney (Dried Mango Powder Chutney)

Dried Mango powder Chutney Ingredients:

1/4 cup of Amchur or Dried Mango powder

1 cup of Water

1/2 cup of Jaggery (Gud/Gur)

1 teaspoon of roasted Cumin seeds (Jeera) powder

1/2 teaspoon of Red Chili powder

Rock Salt (Sendha Namak) as per taste

Note: If you are not making this chutney for fasting purpose, then you can use your regular Salt.

1 teaspoon of dry Ginger powder (Saunth/Sonth)

1/4 cup of granulated Sugar

Dried Mango powder Chutney Method:

1. Place all the required ingredients at one place, which will make your Chutney making process easier and faster.

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2. Take Jaggery (Gud/Gur), granulated Sugar and Water in a thick bottomed Pan. Cook it on medium high flame stirring continuously till the mixture starts boiling. 

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3. Once the mixture starts boiling add dried Mango powder (Amchur), roasted Cumin seeds (Jeera) powder, Red Chili powder and dry Ginger powder (Saunth/Sonth) in it. Mix all things well.

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4. Turn the flame to medium low and cook it for 3-4 minutes stirring continuously or till desired consistency of Chutney is achieved.

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5.Once it reaches the desired consistency, add Rock Salt (Sendha Namak) as per taste into it and mix it well.

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6. Turn off the flame and allow the Chutney mixture to cool down completely.

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Once cooled down, your very delicious Amchur Chutney is ready to be served.

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Three amazing Chutneys for fasting (Phalahari/Farali/Vrat ki Chutney) are ready to be served with your fasting snacks and meals.

Fasting Chutney or Farali Chutney Recipe

I love to serve them with Sabudana Thalipeeth, Buckwheat or Water Chestnut flour Cheela, Fasting Potatoes, Farali Pattice etc. In the picture below I have served these amazing chutney with Phalahari Lauki Cutlets and Paneer Aloo Tikka and trust me these chutneys takes your fasting meal to a divine level.

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