CILANTRO MINT CHUTNEY
The traditional dip for Indian tikkas, this is a great all-around sauce to add to your repertoire. Makes a great marinade, salad dressing, dip or condiment.
Provided by GypsyPlate
Categories Sauce Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Blend cilantro, mint, jalepeño, garlic, ginger and lemon juice in blender or food processor into a smooth paste.
- Add yogurt, blend. Add salt, pepper and sugar to taste.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
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
GRILLED SHRIMP SKEWERS WITH CILANTRO-MINT CHUTNEY
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
- Prepare a charcoal grill for direct grilling, high heat.
- For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
- Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
- Remove the shrimp to a platter and serve with the cilantro-mint chutney.
MINT CHUTNEY RECIPE
Mint Chutney is deliciously spicy condiment prepared from fresh mint leaves, coriander leaves, ginger and garlic. The garlic and coriander leaves adds additional dimension to its flavor as well as helps bring down strong aroma of mint and making it more palatable. Savor the blissful taste of this Indian chutney by using it as condiment or dip with tempting food dishes like paneer tikka dry, khaman dhokla, samosa, kachori, sandwiches, etc.
Provided by Foram
Yield 1/3 cup chutney
Number Of Ingredients 9
Steps:
- Take garlic, chilli, ginger, sugar and salt in a small chutney jar of grinder or food processor.
- Grind them until medium coarse consistency.
- Add coriander leaves, mint leaves, lemon juice and 1 tablespoon water.
- Grind again until desired smooth or medium coarse consistency is achieved. Delicious mint chutney for sandwich is ready.
- Serve it as condiment or store it in an airtight container in refrigerator to use it as and when required. You can store and use it for up to 3-4 days.
INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
EASY MINT CHUTNEY (5 MINUTES!)
Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!
Provided by Minimalist Baker
Categories Condiment
Time 5m
Number Of Ingredients 10
Steps:
- To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
- Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
- Enjoy fresh in bowls or on fritters, dosas, pakoras, chickpea pancakes, aloo sabzi, or aloo tikki.
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, Carbohydrate 3.5 g, Protein 0.2 g, Fat 1.1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 0.5 g, Sugar 2.5 g
CILANTRO CHUTNEY (GREEN CHUTNEY)
Steps:
- Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
- Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
- Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 92 mg, Sugar 1 g, ServingSize 1 serving
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.
SPICY CILANTRO AND MINT CHUTNEY
Categories Condiment/Spread Food Processor No-Cook Quick & Easy Dried Fruit Mango Mint Hot Pepper Cilantro Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 7
Steps:
- Toast cumin seeds in a small dry skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Blend seeds with cilantro, mint, chiles, amchoor, and salt in a food processor until very finely chopped, then transfer to a small bowl and stir in lemon juice.
- *Available at Indian markets and Kalustyan's (800-352-3451).
MINT CHUTNEY
This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Time 10m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
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