Green Chutney Recipe Coriander Mint Chutney Food

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!

THE INDIAN CONDIMENT - CORIANDER-MINT OR GREEN CHUTNEY

Steps:

• Snip of the roots from both the bunches.
• Peel the garlic cloves and clean the ginger piece.
• Remove stalks from green chillies.
• Put all ingredients in a blender, add salt, sugar, and lime juice.
• Grind to make a smooth paste.
• Remove in a bowl.
• Chill to serve.
• Green chutney can be refrigerated for up to 6-7 days.

GREEN CORIANDER CHUTNEY

Steps:

• Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
• Add the coriander and mint and pulse until they are blended.
• Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
• This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.

CORIANDER MINT CHUTNEY

Steps:

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