![]() Serve on the side of nearly any savory main course.Mix into stir-fries or drizzle over roasted veggies.Mix with a little yogurt and serve on the side of a bowl of curry and rice.Use as a green chutney dipping sauce for samosas, aloo tikki, chaat, dhokla, parathas, paneer tikka, pakoras, or other Indian snacks and appetizers.Drizzle over roasted potatoes or serve as a dipping sauce for french fries.You simply combine all of the ingredients in a blender or food processor, then blend until a smooth paste forms. ingredients cups fresh cilantro leaves, and tender stems loosely packed cup of fresh mint, loosely packed cup white onion teaspoon garlic, minced teaspoon. Salt: What good chutney doesn't contain salt? I prefer to use pink Himalayan salt, but any salt you like will work. Add the salt and pepper and squeeze in the lemon juice. Add a little water (3-5 tablespoons only) to make the blending easier. If you do not have lemon juice, you can use lime juice or apple cider vinegar instead. Put the cilantro leaves, tomato, garlic and green chillies in a blender and blend until you get a smooth puree. Lemon juice: Lemon juice adds a fresh tanginess that balances the spice and savoriness. Red onion: I like the flavor and slight kick red onion lends to this recipe, but if you do not have it on hand, white, yellow or even green onions will work in a pinch! If you are not a fan of spice, omit completely! Having said that if you are big spice lover, swap out the serrano for any chile you choose! Habanero and Thai chiles are other personal faves of mine. While I love my spice, I personally like to use a serrano chile or a jalapeno pepper so that the spice level remains mild and suitable for the whole family (my kids will eat it this way!). Serrano pepper: This green chutney is designed to work well with any green chili you prefer. □ Ingredients and Substitutesįresh cilantro: Fresh cilantro leaves (also known as coriander leaves in India) and stems contribute to the vibrant bright green color of this Indian green chutney and a big dose of freshness and flavor.įresh mint: Fresh mint leaves (known as pudina in India) add such a unique flavor note to this delicious chutney and pairs extraordinarily well with cilantro. In order to get a nice, smooth coriander mint chutney, you will want to use a good quality blender or food processor. □ What You Will Need To Make This Recipe 1. Naturally vegan, dairy-free, gluten-free, oil-free, soy-free, nut-free and free of added sugar.An easy to make cilantro mint chutney recipe with a few simple ingredients.Well-balanced flavors, with a touch of savory spice and fresh tang.□️ More Delicious Sauce Recipes You Might Like.□ What You Will Need To Make This Recipe.Let them pop.Ģ) Now add green chilies and saute for a minute. Step By Step Photo Instructions:ġ) Heat the oil in a pan on medium heat. This is usually served on side with idli, dosa, upma, pongal and so on. Grind peeled roasted chickpeas, peanut, tomato, green chilli and half of the leaves. ![]() Peel the skin of roasted chickpeas and peanut. It also has slight tang from tamarind which complements the mint flavor very well and it makes this chutney more delicious tasting. Mint Coriander Chutney/How to make thick green chutney. You may need to thin it out with some water. Once frozen, you can snap off the frozen chutney from that indentation. After storing in the bag, lay it down flat on the counter, make indentation using fingers to the small portions (in square shape) and then freeze. You can make big batch and store the leftover in the freezer in ziplock bag. This imparts very fresh, unique and lovely flavor to the coconut chutney. There are many different kinds of chutney recipes made using coconut e.g.
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