![]() Though I’d recommend you store it in an airtight, glass container to ensure it preserves well. Once you make it, you can store it in the fridge and use it for 3-4 days. The coriander mint yogurt chutney is ready to serve.After that, add lemon juice, and sugar (if using). Give it a mix or blend for a few more seconds. ![]() Blend all the ingredients into a thick and smooth paste. Blend all the ingredients into a thick and smooth paste. Add mint leaves, coriander leaves, green chilies, salt, ginger, chaat masala, cumin powder, and yogurt to a blending jar. In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste. Add mint leaves, coriander leaves, green chilies, salt, ginger, chaat masala, cumin powder, and yogurt to a blending jar.Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.Whizz 20g fresh coriander, 20g fresh mint leaves, 5g granulated sugar, 5g roughly chopped green chilli, 25ml lime juice and the toasted cumin seeds with 25ml water to make a thick sauce. Add ½ tsp cumin seeds, toast for 2-3 minutes, then tip onto a plate to cool. Instead, add just enough water to the other ingredients in a blender and blend to a paste. Set aside all the ingredients to make green yogurt chutney. Put a dry frying pan over a medium-high heat. If you prefer a thicker mint and coriander chutney, do not blend the yoghurt.Moreover, you can use this green chutney for samosa and other kinds of chaats too. I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. Step 2 Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Traditionally pomegranate seeds are used for this recipe and not tamarind).What I love about this, or any green chutney really, is how simple and easy it is to make. (Note: Pomegranate seeds are sour and hence you can avoid the tamarind. Ingredients for Coriander Mint Chutney Recipe 0.33 cup Coriander leaves 0.17 cup Mint leaves 0.67 Green chillies 0.33 inch Ginger 0.08 teaspoon Cumin. 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. Ginger, Garlic Both these ingredients can be added as per taste and preferences. Mint Leaves Avoid the thick stems completely and just use the fresh leaves. Wash and dry the leaves well (this can be done a day earlier). ![]() The mint chutney now takes on a different taste and flavour, and is great with the fritters. Cilantro (Also known as Coriander in India) Apart from leaves, we can use stems for making chutney. ![]() ![]() 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. Ingredients 40g/1oz cashew nuts 50g/1oz fresh coriander 40g/1oz mint leaves 1cm/in piece fresh root ginger, peeled and roughly chopped 1 small birds. 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. 1cm/½in piece fresh root ginger, peeled and roughly chopped. 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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