Cilantro Mint Dip Food

CILANTRO MINT CHUTNEY

Steps:

• Pluck the leaves and tender stems from the coriander bunch.
• Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
• Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
• Roughly chop them. Keep the other ingredients required for the chutney also aside.
• In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
• Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
• You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
• You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
• Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

CILANTRO-AND-MINT SALAD

Steps:

• Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
• When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

CILANTRO MINT DIP

Steps:

• Blend all ingredients along with 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.

CILANTRO AND MINT SALSA / DIP

Steps:

• Whizz all the ingredients in a food processor and check seasoning, adding more oil if needed. Serve dollops of the dip with spicy snacks.

CILANTRO DIP

Steps:

• Place Cilantro, garlic, water, mayonnaise, vinegar and lemon juice in food processor.
• Process until finely minced but not pureed.
• Add remaining ingredients.
• Process for several pulses, or until just combined but not emulsified.
• Transfer to bowl.
• Refrigerate for at least 30 minutes.