If you try this recipe and love it, please leave a comment and a rating. In a food processor, combine the cilantro, mint, onion, garlic, cumin, chili, sugar, salt, lemon juice and yogurt. Subscribe to our weekly newsletter or follow us on Youtube for video recipes. Hence, it is best to consume it within a day or two. It remains fresh in the fridge for 3 – 5 days.īut after a few hours, the mint chutney starts changing its color from bright green to dark green. It is always best to store green chutney in a clean, airtight container in the fridge. You can layer the green chutney as a spread on bread slices to make Indian Style Cheese Chutney Sandwich. ½ cup mint leaves properly cleaned, washed and separated leaves. Served on the side of tandoori prawns or paneer tikka with onion rings and you have the perfect Indian appetizer platter. 1 bunch cilantro (large bunch) properly cleaned, washed, just a little trimmed stems, 1 large bunch should yield 3 tightly packed cups. It is a quintessential part of an Indian thali.Ī teaspoon of green chutney on aloo tikki chaat and suddenly it turns into a tantalizing appetizer.
Cilantro mint chutney recipe full#
With a jar full of mint chutney the possibilities are endless.įrom an enticing dip to a finger-licking side dish for Indian main course dishes, a pudina chutney can be many things. The versatility of green chutney is indispensable – they lend themselves to so many interpretations. Pin Chutney Sandwich Pin Paneer Tikka Pin Dahi Bhalla Chaat Pin Suji Cutlet Serving Suggestion Add coriander leaves to balance the bitterness of mint leaves. Or use the traditional mortar and pestle to make it. Tip: Ensure one or two blitzes in a blender are enough to make chutney. Second, the ratio of mint leaves to other ingredients is not correct. First, the chutney is blended for too long leading to the release of bitter juices of mint leaves. Put the herb leaves and all the other ingredients, including 1.
Or you can 1 – 2 ice cubes while blending the chutney to control the heat generated from the blender.Ģ) Often mint chutney tastes bitter. Usually, there are two reasons responsible for the same. Pick the leaves from the coriander and mint, and cut the stalks off the chillies. Tip: This can be prevented by storing chutney in an airtight container. I am sharing a few tips and tricks to avoid black and bitter green chutney:ġ) Green Chutney turns black when exposed to air for a longer duration due to oxidation. The biggest challenge with the mint chutney is at times – it turns black and bitter. Stuff the herbs into a small food processor or blender and add the chile. Keyword chutney, cilantro, mint, sandwich sauce.
Use right away or store in the fridge for up to 4 days. Slowly add the water tablespoon by tablespoon, until you get a good consistency. Don’t worry too much if there are some cilantro stalksthey have a lot of good flavor. Use an immersion blender to blitz ingredients except for the water. Pick the leaves off of the mint and the cilantro. Make sure your herbs are washed and dried.
Cilantro mint chutney recipe how to#
Traditionally pomegranate seeds are used for this recipe and not tamarind).Pin How To Avoid Black and Bitter Mint Chutney 1/3 cup golden raisins (I used golden) salt. (Note: Pomegranate seeds are sour and hence you can avoid the tamarind. Then put in a sandwich as a base or mix with rice and it makes a simple, tasty meal. Add some chopped onions, some ghee and mix well. Variation 3: The same mint chutney can then be used for sandwiches or mixed with rice. The mint chutney now takes on a different taste and flavour, and is great with the fritters. Variation 2: The same mint base can be used to eat with onion fritters (bhajias) and this time you'll need to add a teaspoon or two of sugar and some water to dilute it (and avoid the yoghurt). And makes a superb dip for kababs and tandoori chicken or other fried meat. Enjoy the refreshing taste of Mint chutney, a vibrant green condiment made of fresh mint, cilantro, lime, and aromatic spices.Here's an easy 10-minute blender recipe for a versatile Indian classic that can be used as a dipping sauce, spread, or marinade, and adds a burst of zesty delight to an array of Indian snacks, tandoori dishes, kebabs, sandwiches, and so much more. This makes the chutney go from deep green to light green. Variation 1:If you want to achieve a mint chutney for kababs etc, then mix one part of mint chutney to one part of yoghurt. Here's how you make the base.ĭried Pomegranate Seeds (creates sourness and nutty texture) You can make three variations of mint chutney from one recipe.
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