Vrat Wali Green Chutney

To make Vrat Wali Green Chutney vegan, simply substitute the dahi (yogurt) with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt. This will keep the chutney creamy while adhering to vegan dietary preferences.

Vrat Wali Green Chutney pairs wonderfully with a variety of snacks. You can enjoy it with sabudana vada, potato chips, or even as a dip for fresh vegetable sticks. It's also great with fasting-friendly dishes like kuttu ki puri or singhare ke aate ki roti.

To store leftover Vrat Wali Green Chutney, transfer it to an airtight container and refrigerate. It should stay fresh for up to 3-5 days. If the chutney thickens in the fridge, you can add a little water and blend it again to restore its consistency.

Yes, if you need to substitute roasted peanuts in Vrat Wali Green Chutney, you can use roasted sunflower seeds or cashews for a similar texture and flavor. Just keep in mind that this may slightly alter the taste of the chutney.

The cooking process for Vrat Wali Green Chutney is quite simple. Start by combining coriander leaves, roasted peanuts, green chili, roasted cumin powder, rock salt, dahi, and water in a blender. Blend until smooth, adding more water if necessary to achieve your desired consistency. Taste and adjust the seasoning before serving.