Tampered Onion Tomato And Mint Chutney Food

TANGY CORIANDER (CILANTRO) MINT CHUTNEY

Steps:

• Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
• Dissolve the tamarind paste in a tablespoon of water.
• 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
• Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
• I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
• Taste the puree and season to taste.
• Heat a non-stick skillet on meadium heat.
• Add the oil, and when the oil is warm add the herb puree.
• Stir around until the water evaporates and the mixtures darkens in color.
• Cool and transfer to an airtight container. Store in the refrigerator.
• This chutney can be served with samosas, pakora, fritters or other savory snacks.
• It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
• You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

AFRICAN MINT CHUTNEY

Steps:

• Preheat oven to 350°.
• Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
• Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
• Sift off the husks, and let cool.
• Chop garlic and chili together to make a paste.
• Add paste to food processor.
• Add mint, coriander seeds and vinegar to processor until coarsely combined.
• Add lime juice.
• Stir in yogurt by hand.
• Season with salt and pepper.
• Store in a covered bowl in the refrigerator.

TAMPERED ONION TOMATO AND MINT CHUTNEY

Steps:

• Take deep curved pan.
• Add water, onion chopped, tomato cut, green chillis and ginger, mint leaves.
• Boil till soft.
• Cool it.
• Add salt and grind.
• Heat oil in another pan.
• put mustard seeds, when mustard seeds starts spluttering add urad dal and curry leaves.
• Remove from stove and add the tampering to the ground chutney.
• Mix well and eat it with variety rice, roti, bread. Its yummy.

5 MINUTE MINT CHUTNEY

Steps:

• Put all the above in the blender and blend till smooth.
• Use on sandwiches, as a dip, with your favourite kebabs, scones!

ONION-TOMATO MASALA

Steps:

• Heat oil in a pan.
• Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
• Add garlic paste and ginger paste and continue sautéing.
• Add turmeric powder and mix.
• Add tomatoes and stir.
• Add fresh tomato puree and salt.
• Mix and add red chilli powder, coriander powder, garam masala powder and sauté till oil begins to separate.
• Use or cool and store frozen.