Mint Cilantro Chutney Food

CILANTRO MINT CHUTNEY

Cilantro Mint Chutney image

Spicy, tangy with a hint of sweetness, this super EASY green chutney recipe uses only a handful of ingredients, and includes few variations too!

Provided by Archana Mundhe

Time 15m

Number Of Ingredients 10

Ingredients

2 cups cilantro (packed) (leaves & stems, rinsed, pat dried and rough chopped )
1 cup mint leaves (discard stems )
½ cup unsweetened coconut frozen or dry
4 garlic cloves (peeled )
2 teaspoons cumin seeds
4 to 8 small green chiles (or 1 to 2 jalapeños )
1 lemon (juiced)
1 to 3 teaspoons kosher salt (add as per taste)
2 to 4 teaspoons sugar (add as per taste )
½ cup water

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

PANEER TIKKA WITH CILANTRO MINT CHUTNEY

Paneer Tikka with Cilantro Mint Chutney image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1 cup plain yogurt (250 milliliters)
4 garlic cloves, finely minced
2 tablespoons finely minced ginger
1/2 lemon, juiced
1 tablespoon canola oil
1 1/2 teaspoons garam masala
1 1/2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1 brick paneer, cut into large cubes (about 350 grams/12 ounces)
1 cup cherry tomatoes
1 red onion, large diced
1 red bell pepper, large diced
1/2 cup yogurt (125 milliliters)
1 lemon, zested and juiced
1 small bunch cilantro leaves
1 small bunch mint leaves
1/2 green chile, such as jalapeño or serrano, finely chopped
1 tablespoon finely minced ginger
1 garlic clove, finely minced
1/2 teaspoon granulated sugar
Kosher salt
4 naan or other flatbreads
Shredded cabbage, for serving (savoy or napa)

Steps:

For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
Serve hot with naan, cabbage and drizzled with cilantro mint chutney.

MINT AND CILANTRO CHUTNEY

Mint and Cilantro Chutney image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 3/4 cups

Number Of Ingredients 8

Ingredients

3 bunches cilantro, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons freshly grated ginger
1 to 2 serrano chiles, finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Steps:

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

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )

Green Chutney ( Indian Mint - Cilantro Chutney ) image

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

Ingredients

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chili, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Steps:

Grind all the ingredients with a little water.

CILANTRO MINT CHUTNEY

Cilantro Mint Chutney image

A quick and easy Cilantro Mint Chutney recipe.

Provided by Kiran Desai

Categories Condiment/Spread Sauce Blender Citrus Herb Onion Lime Mint Hot Pepper Cilantro Gourmet

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 tablespoon fresh lime juice
1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 teaspoon sugar
3/4 teaspoon salt, or to taste

Steps:

Purée all ingredients in a blender, leaving some texture.

MINT CHUTNEY

Mint Chutney image

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

Ingredients

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

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

Cilantro-Mint Chutney image

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

Ingredients

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

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-CILANTRO CHUTNEY

Mint-Cilantro Chutney image

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

Ingredients

1 cup chopped fresh cilantro
1 medium tomato, chopped (3/4 cup)
3/4 cup chopped fresh mint leaves
1 medium onion, chopped (1/2 cup)
1/4 cup water
1/4 cup lime juice, (2 medium limes)
1 teaspoon salt
2 medium garlic cloves
1 to 2 fresh Thai, serrano or cayenne chilies

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

CREAMY MINT-CILANTRO "CHUTNEY"

Creamy Mint-Cilantro

Categories Condiment/Spread Sauce Low Sodium Mint Almond Summer Sour Cream Cilantro Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

Ingredients

1/3 cup sliced almonds
3/4 cup packed fresh mint leaves
3/4 cup packed fresh cilantro sprigs
3 tablespoons sour cream
2 teaspoons honey
1/2 teaspoon minced garlic

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.

CILANTRO-MINT CHUTNEY (COOK'S ILLUSTRATED)

Cilantro-Mint Chutney (Cook's Illustrated) image

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

Ingredients

2 cups packed fresh cilantro leaves
1 cup packed fresh mint leaves
1/4 cup minced onion
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1 1/2 teaspoons sugar
1 tablespoon fresh lime juice
1/3 cup plain yogurt

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

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