12/27/2023 0 Comments Pakistani mint chutney recipe![]() ![]() Season with salt and start with about 2 tablespoons of water. In a blender or food processor, add the cilantro, mint, ginger, garlic and green chili if using. įind and use the freshest mint leaves and cilantro for the best flavours How to Make Refreshing Cilantro Mint Chutney Home-Style. ![]() Try to add as little water as possible to get the blades moving and make a smooth chutney. Use the stems of the cilantro as well as the leaves since it contains a lot of flavour. I like to use the home-style variation to serve with more rustic dishes such as Aloo Bhindi (Potato and Okra curry) or Baigan Bharta (Roasted Eggplant Curry), and I like to use the restaurant variation to go inside my favourite wraps and sandwiches. The base chutney is much stronger than the variation with the yogurt, so if you’re not big on the strong flavour of the mint and green chilies (note that the green chilies are optional though!), then this will help offset the heat. The base variation is more of a home-style recipe, whereas adding the yogurt makes it more of a restaurant-style variation. This recipe will show you how to make two types of cilantro mint chutney. If you’ve seen my other recipes, you’ll see that I either use cilantro in or as a garnish for so many dishes! It really adds tremendous flavour, and I couldn’t cook without it! If you haven’t used mint much before, go easy because it definitely has a very strong flavour! A little will go a long way! The mint will not only enhance the flavour, but it will add a lovely green colour! In Indian cuisine, coriander (cilantro) and pudina (mint) are staple herbs. What’s great about this recipe is that it freezes well, so you won’t have to worry about it going bad! You could make as much as you’d like and always have some on hand when you feel like it! Even if you don’t freeze it, it’s nearly effortless to make, so don’t worry about that! When I know I’m going to be making lots of goodies such as appetizers, burgers, snacks and rolls, I like to make a big batch of this cilantro mint chutney. I love to make this chutney to pair with my Juicy Chicken Seekh Kebab Rolls and The BEST Chicken Tikka at Home. ![]() This helps us grow and reach other food lovers like you.If you’ve been at any Indian restaurant, you know that they’ll serve a green chutney with popular dishes such as snacks including samosas and pakoras, appetizers such as chicken tikka, and many Indian street foods including many rolls. If you try this recipe and love it, please leave a comment and a rating. ![]() 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. Served on the side of tandoori prawns or paneer tikka with onion rings and you have the perfect Indian appetizer platter. 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. 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. 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. 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. Pin How To Avoid Black and Bitter Mint Chutney ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |