Mint Coriander Chutney Food
CILANTRO MINT CHUTNEY
This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
Provided by Dassana Amit
Categories Side Dish
Time 15m
Number Of Ingredients 8
Steps:
- Pluck the leaves and tender stems from the coriander bunch.
- Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
- Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
- Roughly chop them. Keep the other ingredients required for the chutney also aside.
- In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
- Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
- You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
- You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
- Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 625 mg, Fiber 1 g, ServingSize 1 serving
CORIANDER AND MINT CHUTNEY
This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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!
CORIANDER MINT CHUTNEY
This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious.
Provided by charlie 5
Categories Chutneys
Time 15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.
CORIANDER, MINT, AND CHILI CHUTNEY
Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.
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CORIANDER & MINT CHUTNEY | CONDIMENT RECIPE | CHETNA …
Pick the leaves from the coriander and mint, and cut the stalks off the chillies. Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or …
From jamieoliver.com
Servings 8Calories 8 per servingTotal Time 10 mins
From jamieoliver.com
Servings 8Calories 8 per servingTotal Time 10 mins
- Pick the leaves from the coriander and mint, and cut the stalks off the chillies.Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or food processor.
- Squeeze in the lime juice, then blend to a smooth paste.Serve straight away, or keep this chutney, refrigerated, in an airtight container for up to 5 days.
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From bbc.co.uk
Servings 150Category Side Dishes
From bbc.co.uk
Servings 150Category Side Dishes
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MAKE USE OF THE FLAVORFUL, VERSATILE MINT CORIANDER CHUTNEY
Versatile mint coriander chutney. A healthier take on already healthy and versatile mint coriander chutney, convert it into a savory spread on sandwiches, as a healthy dip for your snacks or as a topping for your main dishes. Prep Time 5 minutes. Cook Time 5 minutes. Total Time 10 minutes.
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MINT-CORIANDER CHUTNEY
Lets make Mint-Coriander Chutney for Dosa. Everyone likes this chutney and its mouth watering. We just made this chutney to my friend's potluck and we got awesome feedback. Especially from the Americans. Almost became favorite for them.
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