Creamy Mint Cilantro Chutney Food

CILANTRO MINT CHUTNEY

Steps:

• Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
• The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

CILANTRO-MINT CHUTNEY

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

CILANTRO MINT CHUTNEY

Steps:

• Purée all ingredients in a blender, leaving some texture.

MINT-CILANTRO CHUTNEY

Steps:

• Place all ingredients in blender. Cover and blend on medium speed until smooth.
• Tightly cover and store in refrigerator up to 10 days.

CREAMY MINT-CILANTRO "CHUTNEY"

Steps:

• Preheat oven to 325° F.
• On a small baking sheet toast almonds in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind almonds. Add remaining ingredients and salt and pepper to taste and blend until combined well. Chutney may be made 1 day ahead and chilled, covered.

MINT AND CILANTRO CHUTNEY

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

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.

CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)

Steps:

• Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.