Mint And 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.
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )
You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney
Provided by Sana7149
Categories Asian
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grind all the ingredients with a little water.
MINT AND CILANTRO CHUTNEY
Steps:
- Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
MINT CHUTNEY
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
Provided by Zainab Shah
Categories condiments
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.
MINT-CILANTRO CHUTNEY
Mint and cilantro marry to create a classic Indian chutney. Relish it!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Number Of Ingredients 9
Steps:
- Place all ingredients in blender. Cover and blend on medium speed until smooth.
- Tightly cover and store in refrigerator up to 10 days.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 150 mg
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)
Make and share this Cilantro-Mint Chutney (Cook's Illustrated) recipe from Food.com.
Provided by DrGaellon
Categories Chutneys
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.
Nutrition Facts : Calories 123.9, Fat 3.3, SaturatedFat 1.8, Cholesterol 10.6, Sodium 644.8, Carbohydrate 20.8, Fiber 3.7, Sugar 12.4, Protein 5.1
CILANTRO-MINT CHUTNEY
This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
CILANTRO MINT CHUTNEY
Steps:
- Purée all ingredients in a blender, leaving some texture.
CREAMY MINT-CILANTRO "CHUTNEY"
Categories Condiment/Spread Sauce Low Sodium Mint Almond Summer Sour Cream Cilantro Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 6
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.
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