12/5/2023 0 Comments Recipes for mint chutneyServe it as a dip with snacks such as pakora, tandoori/grilled meat, and vegetables, kabab, samosa, kachori, etc. You can also serve it with stuffed parathas, pulao, and biryani. Mint chutney can be served as a condiment with your everyday meals of dal, sabzi, and roti/rice. Transfer the chutney to a glass container with a lid and refrigerate for 2-3 days. Keep scraping the sides of the jar while making the chutney. Drain well and add them to the medium jar of a blender.Īdd ½ cup grated fresh coconut, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole peeled garlic cloves, 2 teaspoon chopped ginger, 2 teaspoon chopped green chili, salt to taste, 2 tablespoon lime juice, and ¼ cup water to the jar.īlend to make a smooth chutney. Wash them well 2-3 times with water to get rid of any dirt in the leaves. We need 1 cup of mint (packed) and 1 cup of cilantro (packed).ĭiscard the thick stems and keep the leaves and tender stems. You can also add some roasted peanuts or chana dal while grinding. Avoid asafoetida for a gluten-free version. Others – Other ingredients that are used to make it more delicious include cumin seeds, asafoetida (hing), garlic, ginger, salt, and water. Lime Juice – To subside the spicy taste from green chilies and give a delicious tang to the chutney, add in some lime juice. Jalapeno or Habanero peppers work great in this recipe. You can adjust the number of green chilies depending on how spicy you want the chutney to be. Green Chillies – Add a little spiciness with green chilies. You will find it in the freezer section of the Indian aisle. To save time, you can buy grated coconut from the market. This is optional, but it does add a great flavor and also improves the texture of the chutney. Pluck the leaves from the stem and wash twice or thrice to remove all the possible dirt before using them to make chutney.Ĭilantro is used along with mint, as only mint can be a little overpowering and might not suit everyone’s taste palates.Ĭoconut – Grate the fresh coconut and use it in the chutney too. For the best flavor and taste, opt for fresh and green leaves, and not the black and wilted ones. Mint & Cilantro – This chutney is prepared with a combination of fresh mint and coriander (cilantro) leaves. This pudina chutney apart from fresh mint has a lot of other ingredients such as cilantro, coconut, green chilies, lime juice, etc, that adds a spicy and tangy taste to it and also adds to the texture of this chutney. Serve this super versatile chutney together and serve it with appetizers, or with your Indian-style meals. Mint chutney just takes 5 minutes to make. And therefore, you will always find this mint chutney or pudina chutney sitting in my fridge, especially in summers when the market is flooded with fresh mint. I believe that a simple and flavorful condiment can really oomph up your meals. Like to serve a chutney with your everyday meals? Then I have some more refreshing, quick, and easy Indian chutney recipes for you – Dahi Chutney, Garlic Chutney, Tamarind Chutney, Raw Mango Chutney, Tomato Chutney, and Guava Chutney. This Indian chutney is refreshing, flavorful, and delicious (vegan, gluten-free). Try this 5-minute mint chutney that will be a great accompaniment to your stuffed parathas, pakoras, biryanis, and chaat.
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