![]() ![]() The spiciness of the chutney comes from ginger and green chilies, but the tanginess can be from tomatoes, raw green mango, and/or lime juice. The variations in the chutney recipe mostly come with the ingredients added along with coriander and mint leaves. Indian cuisine is known for many different kinds of chutneys but the most common green chutney recipe is the one made with fresh coriander and/or mint leaves. I often end up buying more coriander than I would need for a 2-3 days chutney serving, so I make a big batch and freeze half the chutney. Over time oxidization makes the green color become darker but the chutney stays good for 4-5 days in the refrigerator. Morton kosher salt in a blender until smooth. The color and the taste of the chutney is best when it is fresh. Blend cilantro, jalapeño, garlic, lemon juice, oil, and 1 tsp. Grated Coconut or Roasted Peanuts- This adds a thick texture to the chutney. Sandwich chutney leaves (optional) green chilies Sandwich green chutney leaves green chillies Green sandwich chutney /mint leaves coriander leaves. I would suggest to add cup yogurt to this recipe. It reduces the spiciness and adds a refreshing touch to the chutney. The recipe is so simple that she would just make it in between dinner preparation or even while we are setting the table. Yogurt - In restaurants, mostly you always see the yogurt version of this chutney. Every 2-3 days, mom would make a new batch. ![]() Blend the ingredients to a smooth paste to make the chutney. In a blender add all the ingredients to make the chutney along with water or ice cubes. We had this chutney jar in our refrigerator which was never empty. To make the chutney, first clean and wash the green leaves. In my mother’s kitchen, I don’t remember a day when we ever ran out of it. In every Indian meal, along with salt and pepper, there always is a serving of green chutney. stuffed paratha is incomplete without the coriander chutney on the side and so is any Indian buffet spread!.we toss it in our bhel and sometimes also in stir fry recipes.we dip our pakodas, kebabs, and patties in it.We spread it on sandwiches, desi “burgers” like vada pav or dhabeli.To give just an idea of how we use chutney in our home: Ingredients for Mint Chutney Sandwich 4 Bread Slices (crusts removed) 1 Tomato (sliced, optional) 1 bunch of Mint Leaves (chopped) 2 Green Chillies (medium). Green chutney for chaat is like the ketchup of Indian snacks. This no-cook coriander and mint chutney recipe takes less than 10 mins and just need fresh ingredients and a blender! Indian coriander and mint chutney to spice up just about any dish! Spicy and tangy green chutney recipe for chaat, sandwich spread, finger foods, and just about every Indian food.
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