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
MINT CHUTNEY RECIPE (PUDINA CHUTNEY)
Mint Chutney is ground mint simmered in a spicy tamarind sauce. Perfect on toast, roast lamb or to compliment any curry.
Categories condiments
Time 30m
Number Of Ingredients 13
Steps:
- Toast the nuts on medium heat.
- Wash and prepare the mint. Pick the leaves only. Although the stalks can be used to increase the quantity of the pudina pickle- it does affect the quality. I recommend using the leaves only. This may require 2-3 bunches of mint.
- Prepare the garlic by toasting it in the skin. Remove skin then slice into small pieces. Cut the tomato into small pieces to assist the grinding process.
- Soak the tamarind in 200 ml water.
- Place the mint, tomatoes, peanuts, garlic in a blender. Blend until a smooth paste-like texture forms.
- Braise the onions on medium heat until soft.
- Optional: Add half teaspoon masala braise for 2-3 minutes.
- Add the mint paste into the braised onions. Add tamarind water. Stir. Allow simmering for 12-15 minutes on low heat. Once cooled store in sterilized glass jars. Store in the fridge.
Nutrition Facts : Calories 95.81, Fat 7.43, SaturatedFat 1.35, Carbohydrate 4.5, Fiber 1.14, Sugar 1.22, Protein 3.85, Sodium 183.65, Cholesterol 5.04
TAMARIND CHUTNEY
There is nothing quite like the tangy, sweet and sour sensation of tamarind, the main ingredient in this essential Indian chutney. In chaat, a category of spicy, savory, tangy and crunchy Indian snacks, tamarind chutney provides the pungent, pucker-inducing element that makes those dishes so craveable. In this recipe, from Maneet Chauhan's cookbook, "Chaat" (Clarkson Potter, 2020), the tamarind flavor is sweetened with jaggery, dates and raisins, and brightened up with ginger, with deep umami coming from the chaat masala. It's possible to find high-quality store-bought tamarind chutney, but nothing beats the vibrant flavors of a fresh batch made at home. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, snack, condiments, dips and spreads
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
- Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
- Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
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.
CHICKPEA-POTATO CHAAT
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Provided by Rachel Gurjar
Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack
Yield 6 Servings
Number Of Ingredients 28
Steps:
- Potatoes
- Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
- Tamarind Chutney
- Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
- Green chutney
- Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
- Yogurt and assembly
- Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
- Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
- Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.
More about "mint and tamarind chutney food"
MINT CHUTNEY WITH TAMARIND AND PEANUTS - SECRETS OF COOKING
From secretsofcooking.com
Reviews 2Calories 284 per servingCategory Appetizer
- You will be cutting off a 125 gram/4.5 ounce piece from your tamarind block. I recommend using a kitchen scale to weigh it. If you don’t have a scale, try to use the full weight listed on the package to decide how much to cut off. For example, one half of a 500 gram block would get be the same as 250 grams. Half of the 250 gram chunk would be 125 grams and so on.
- Take a closer look at the tamarind chunk you just sliced off. Notice the lighter fiberous parts. You’ll strain these out later on. Remember, these lighter parts are not the seeds, although they may appear that way.
- Pour 250 ml/one cup of hot tap water or enough to cover the tamarind in a bowl. The smaller your bowl, the less water you’ll need to cover the tamarind. If you find your hot tap water isn’t very hot, you can use half tap water, half boiled water. The exact temperature of the water isn’t important, just make sure it’s almost too hot for your your hand to touch. Using cooler water won’t ruin things, but it will make the tamarind harder to break up in later steps of the recipe.
- Pour the hot water into the bowl with the tamarind. The water should completely cover the tamarind. Soak the tamarind for 20 minutes.
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- Wash and soak tamarind in 1 cup of hot water for 20 minutes, till they become soft. Then drain the excess water, deseed the tamarind and collect the pulp in a bowl. Keep it aside.
- Now, grind the mint leaves, chilies and tamarind pulp together in a grinder. Add salt and a little water, if required. Mint Chutney With Tamarind is now ready.
TAMARIND & MINT CHUTNEY | RECIPES | MOORLANDS EATER
From moorlandseater.com
Cuisine Indian, Vegetarian, VeganCategory Side Dish, Chutney, CondimentServings 4Total Time 15 mins
- Using either a food processor or a stick blender, whizz together ALL of the ingredients including the raisins and their soaking liquid until you have a smooth sauce.
- Serve with Indian snacks like Onion Bhaji, Aubergine Fritters or Aloo Bonda.Chutney will keep in the fridge for 3 days.
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- Pluck all the mint leaves and rinse well, a few times, in a large bowl. Drain the leaves and the coriander and set aside
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From manjulaskitchen.com
5/5 (3)Category Side DishCuisine IndianTotal Time 25 mins
- Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.
MINT PEANUT CHUTNEY RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
4.6/5 (5)Calories 115 per servingCategory Chutney, Side Dish
- Roast peanuts in a pan on a medium flame till it becomes golden brown .Remove and let it cool down.
- In a pan,add oil, jeera, onion/shallots, green chilli, garlic and saute well till onions turn brown. Roughly takes 2-3 minutes.
- Then add Mint, coriander leaves, tamarind saute for 1 minute(till mint leaves shrinks) and turn off the heat.Cool completely.
- In a blender jar add roasted peanuts, mint mixture, salt, water and blend to a course or smooth paste as per your preference.
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- Put a small frypan on medium heat and add the cumin seeds. Dry roast them until fragrant. As they become slightly darker, take off the heat. Let them cool down, then grind in a spice or coffee grinder.
- Take the 4 cups water in a saucepan and bring to a boil. Add the tamarind and lower the heat. Let the mixture simmer for ten minutes. Remove the saucepan from the hob and allow it to cook down a bit.
- p id="instruction-step-5">2. Strain this mixture by passing it through a sieve and collecting the liquid in a bowl placed under the sieve. You might have to press on the mixture with the back of a spoon to get all the water. The tamarind water collected in the bowl is what you want. You can discard the solids left behind in the sieve. 3. Pour the water collected in the bowl back into the saucepan and add chilli powder, ginger powder, black salt, roasted and ground cumin, and jaggery. Stir with a spoon until the jaggery dissolves.
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- Mix all the ingredients under chutney until well combined in a saucepan over medium heat. Bring to a boil. Carefully taste and adjust salt, sweet(sugar),tang and heat. Add some lemon juice for additional tang. Take off heat, cool
- Chop the cucumber onion, tomato and combine in a bowl. Mix with mint and cilanto. Cook the sweet potato by boiling or steaming to preference and set aside.
- In a large bowl, add the puffed rice. Mix in the chopped cucumber onion tomato mint mix. Add the sweet potato and nuts. Toss lightly.
- Drizzle the tamarind chutney and toss again. Add salt, chaat masala, cayenne and some lime juice and mix. Taste and adjust flavor.
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5/5 (1)Estimated Reading Time 2 mins
- Add all ingredients in your blender except water in your blender. Puree until smooth. Gradually drizzle water as you continue to blend. Add enough water to achieve your desired consistency.
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Ratings 1Category OthersCuisine IndianTotal Time 5 mins
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