Coriander And Mint Chutney 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.

GREEN CORIANDER CHUTNEY

Steps:

• Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

GREEN CHUTNEY RECIPE - CORIANDER MINT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
• The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
• Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
• Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

MINT-CORIANDER DIP | INDIAN GREEN CHUTNEY RECIPE

Steps:

• Take all the ingredients together in the mixing jar, except the mint leaves
• Pulse everything into a smooth paste. Do Not Add Water. If it gets stuck, just give everything a shake or use a spoon to mix them up. If necessary add a tsp of Olive Oil.
• Once it is smooth, add the mint leaves. Check for seasoning at this stage. Give it a quick buzz and serve

CORIANDER CHUTNEY (CILANTRO CHUTNEY)

Steps:

• In a blender or chutney grinder, add the chopped coriander leaves, chopped ginger and green chillies.
• Note that 2 teaspoons makes for a spicy green chutney. If you or any of your family member cannot tolerate spicy food, add ½ to 1 teaspoon of chopped green chillies.
• Add lemon juice, roasted cumin powder or ground cumin, black salt and pink salt, table salt or sea salt as required. You can add chaat masala at this step if you have it.
• Add water and blend or grind all the ingredients until smooth. Taste the chutney and add more salt or lemon juice if needed.
• Store the cilantro chutney in a covered bowl or container in the refrigerator.
• Use the chutney whenever required. It goes well with variety of Indian snacks like pakoras, sandwiches, samosa, burger, idli, dosa, dhokla, dabeli, bhel puri, sev puri and other chaat recipes.

TANGY CORIANDER (CILANTRO) MINT CHUTNEY

Steps:

• Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
• Dissolve the tamarind paste in a tablespoon of water.
• 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
• Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
• I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
• Taste the puree and season to taste.
• Heat a non-stick skillet on meadium heat.
• Add the oil, and when the oil is warm add the herb puree.
• Stir around until the water evaporates and the mixtures darkens in color.
• Cool and transfer to an airtight container. Store in the refrigerator.
• This chutney can be served with samosas, pakora, fritters or other savory snacks.
• It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
• You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

CORIANDER CHUTNEY

Steps:

• Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
• Adjust seasoning as per taste.
• This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
• ** servings is a rough guess,as it depends on what the chutney is used for.

CORIANDER CHUTNEY RECIPE | GREEN SAUCE RECIPE

Steps:

• First, take some water and wash fresh Coriander leaves and few fresh Mint leaves with it.
• Now chop Green chillies into small pieces.
• Once done, now take Coriander leaves, Mint leaves, green chillies, peanuts, sesame seeds in a blender jar.
• Now add Black salt, Table salt, Red chillies powder, Cumin seeds to it.
• Blend it until chutney gets a smooth texture. Add some water if required.
• Now take chutney in a bowl and add lime juice to it. Mix it well with a spoon so that lime juice dissolves well.
• Your tasty Green Coriander chutney or Green Sauce is now ready to be served with Pakoras and Parathas.

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.