Rajkot Green Chutney is a delicious Indian green chutney recipe made with 4 simple ingredients such as peanuts and fresh green chillies.
This unique green chutney famously originates from Rajkot, a city in Gujarat and is usually served along with snacks and savouries.
The Rajkot chutney recipe is tart, spicy and nutty and is an incredible alternative to the usual Indian chutneys.
It has a long shelf life, can be prepared in advance and is easy to make at home.
Other Chutney Recipes
- Green Mint and Coriander Chutney
- Guava (Jamfal) Chutney
- Raw Green Mango Chutney
- Fafda Chutney
Ingredients
- Peanuts – raw or gently roasted in a pan
- Fresh green chillies – chopped into small pieces
- Turmeric powder
- Lemon juice
- Salt to taste
Hayley’s Tips
- You can either use roasted peanuts or raw peanuts.
- Use pink peanuts for this chutney.
- You can leave the skin on the peanuts for this recipe.
- Instead of lemon juice, you can use citric acid.
- For extra tanginess, add more lemon juice.
- Once washing the chillies ensure you dry them thoroughly. This increases the shelf life of the chutney.
- To tone down the spiciness, mix some chutney with yogurt.
Serving Suggestion
Serve this famous Rajkot chutney with farsan such as khaman , khatta dhokla , sev khamni and kachoris like this lilva kachori .
It is also great with a toasted sandwiches, bhajiya , thepla , Bhakhri and paratha .
Try it with chaat or bhel puri .
Storage
Store the dry Rajkot chutney in an airtight container in the refrigerator for up to 2 weeks.
You can also freeze this chutney for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Rajkot Famous Green Chutney
Equipment
- Grinder
Ingredients
- ¼ cup peanuts
- ¼ cup green chillies you may add more if you wish.
- ¼ teaspoon turmeric powder
- 2 tablespoon lemon juice
- salt to taste
Instructions
- If using roasted peanuts, toast the peanuts gently in a pan until fragrant.
- Place the peanuts in a grinder and grind until you achieve a thick coarse paste.
- Remove the peanuts from the grinder bowl.
- In the bowl add the chopped green chillies, turmeric powder, lemon juice and salt. Grind until coarse.
- Add the peanut mixture back in and grind everything to achieve a smooth paste.
- This chutney is ready to eat or store.
- If you prefer the chutney more runny, take a spoon of chutney and add a little water or yogurt and smooth it out.
- Store the remaining chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2013.
Rajkot Famous Green Chutney
Equipment
- Grinder
Ingredients
- ¼ cup peanuts
- ¼ cup green chillies you may add more if you wish.
- ¼ teaspoon turmeric powder
- 2 tablespoon lemon juice
- salt to taste
Instructions
- If using roasted peanuts, toast the peanuts gently in a pan until fragrant.
- Place the peanuts in a grinder and grind until you achieve a thick coarse paste.
- Remove the peanuts from the grinder bowl.
- In the bowl add the chopped green chillies, turmeric powder, lemon juice and salt. Grind until coarse.
- Add the peanut mixture back in and grind everything to achieve a smooth paste.
- This chutney is ready to eat or store.
- If you prefer the chutney more runny, take a spoon of chutney and add a little water or yogurt and smooth it out.
- Store the remaining chutney.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This single serving eggless mug cake is made with only 3 ingredients and is irresistibly moist and fluffy. It’s the perfect treat after meals and you can satisfy your sweet tooth within minutes!
This three-ingredient mug cake is an absolute delight—soft, moist, and incredibly rich in flavour. It’s amazing how something so simple can taste so indulgent!
The best part?
It’s ridiculously easy to make, taking just a couple of minutes from start to finish. With simple ingredients like self-rising flour, oil, and condensed milk , you likely already have everything you need in your kitchen, making this the perfect last-minute sweet fix.
Simply mix together the dry ingredients with the wet ingredients directly in the mug and then microwave!
I’ve topped my cake with a warm nutella sauce which tastes as spectacular as it sounds!
Whether it’s a late-night craving or a quick treat, this fool-proof, go-to recipe never disappoints!
For more easy dessert recipes that require only a few ingredients , try my 2 ingredient mango mousse , 3 ingredient vegan waffles and 2 ingredient chocolate truffles .
ingredients
- Self raising flour – if you do not have self raising flour, use all purpose flour and baking powder – ratio of 1 cup:1 tsp
- Condensed milk
- Oil – use a flavourless oil such as sunflower oil or vegetable oil. Coconut oil or canola oil work too.
Optional flavourings:
- Vanilla extract
- Handful of chocolate chips
- Not quite a flavouring but rainbow sprinkles look so fun
- To make a vegan mug cake, use dairy-free condensed milk
Be sure to check out the full recipe in the recipe card below
Hayley’s Tips & Tricks
This is a ridiculously easy recipe but here are some tips to ensure you make the best mug cake ever!
- Hayley’s HACK – add the oil to your measuring instrument first before adding the condensed milk. This way, the condensed milk slips off easily.
- Do not use olive oil – the flavour is too strong for a delicate cake
- Do not over mix the batter as this produces extra gluten and you won’t get a fluffy cake
- Ensure you use a microwave safe mug
- Do not fill the mug too full as the mug cake batter will rise
- The batter will continue to cook after microwaving so do not be tempted to increase the microwave time too much
- Timings will change based on the power of your microwave
- The size of your mug will also alter the cook time – tall mugs take longer to cook and short and wide take less time.
- For the best texture, enjoy immediately.
Serving suggestions
Here are some irresistible serving ideas for eggless mug cake. However you can definitely enjoy this perfect dessert just as it is! Great for Valentine’s Day, Mother’s Day, Father’s day or any other special occasions.
- Drizzle over caramel sauce or coconut syrup .
- Top with fresh fruit such as strawberries, blueberries or chopped mangoes.
- Top with a scoop of vanilla ice cream or whipped cream.
- For a chocolate-y mug cake, I have poured warmed Nutella over the finished cake. Simply spoon the Nutella on the finished cake and let it soak through. I guarantee your cake will be even more moist and delicious!
- This also works with warmed Biscoff spread then top with crumbled biscoff pieces.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
3 ingredient Eggless Mug Cake
Equipment
- Microwave
- Mug microwave safe (300ml size)
- Spoon or whisk
Ingredients
- 4 tablespoon self raising flour
- 4 tablespoon sweetened condensed milk
- 2 tablespoon oil
- 1 tablespoon water
Instructions
- In a mug add oil, condensed milk and water.
- Combine using a whisk or spoon.
- Add flour, and mix again. Do not over whisk.
- Place a mug in the microwave, and heat on high (900W) for 60-90 seconds. Start with 60 seconds, then check.
- The cake should be set but slightly gooey in the center.
- Let it sit for a minute before eating.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
