Anothermintchutney Recipes

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

MINT CHUTNEY

Mint Chutney image

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

Ingredients

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

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 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.

CHUTNEY WITH MINT

Chutney with Mint image

This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 2h15m

Yield 28

Number Of Ingredients 6

Ingredients

2 ½ cups chopped fresh mint leaves
⅓ cup minced onion
⅓ cup white sugar
¼ cup distilled white vinegar
½ teaspoon ground cayenne pepper
½ teaspoon salt

Steps:

In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

Nutrition Facts : Calories 10.9 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 41.7 mg, Sugar 2.5 g

MINT CHUTNEY

Mint Chutney image

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

Ingredients

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

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.

MINT CHUTNEY

Mint Chutney image

Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

Steps:

In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.

ANOTHER MINT CHUTNEY

Another Mint Chutney image

Make and share this Another Mint Chutney recipe from Food.com.

Provided by JustJanS

Categories Chutneys

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

125 g fresh mint sprigs
3 fresh green chilies, seeded and chopped
3 green onions, chopped
4 teaspoons vinegar
2 teaspoons sugar
1/2 teaspoon salt

Steps:

Remove the mint leaves from the stalks.
Wash and dry and place in a food processor with remaining ingredients.
Process until smooth.
Transfer mixture into warm sterilised jar.
Seal and label when cold.
Store in the refrigerator until required.
NOTE: It will last for a week in the fridge and is delicious with lamb or an Indian meal.

Nutrition Facts : Calories 319, Fat 2.5, SaturatedFat 0.6, Sodium 2434.6, Carbohydrate 70, Fiber 23.4, Sugar 32.7, Protein 15.3

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2021-04-20 Instructions. Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed). Discard the thick stems and keep the leaves and …
From whiskaffair.com
5/5 (1)
Total Time 5 mins
Category Accompaniment
Calories 34 per serving

Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed).
Discard the thick stems and keep the leaves and tender stems. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Drain well and add them to the medium jar of a blender.
Add ½ cup grated fresh coconut, 1 tsp cumin seeds, ¼ tsp asafoetida, 2 whole peeled garlic cloves, 2 tsp chopped ginger, 2 tsp chopped green chili, salt to taste, 2 tbsp lime juice, and ¼ cup water to the jar.
Blend to make a smooth chutney. Keep scraping the sides of the jar while making the chutney. Transfer the chutney to a glass container with a lid and refrigerate for 2-3 days. Use as required.

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EASY MINT CHUTNEY (5 MINUTES!) - MINIMALIST BAKER RECIPES

2021-06-15 Instructions. 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 …
From minimalistbaker.com
4.7/5 (3)
Calories 22 per serving
Category Condiment

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.
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.

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ANOTHER MINT CHUTNEY RECIPE - WEBETUTORIAL

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MANGO MINT CHUTNEY - MANGO.ORG

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GREEN CHUTNEY (AUTHENTIC CILANTRO MINT CHUTNEY) | DESSARTS

2020-01-30 Pack the cilantro and mint leaves into your food processor or blender jar. Add the green chili, ginger, cumin, lime juice and 3 Tablespoons of water. Blend the the mixture until smooth. If it is not blending, stop and add another Tablespoon of water and scrape down the sides of the container. Keep blending until smooth.
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SOUTH INDIAN STYLE PUDINA CHUTNEY - THE INDIAN CLAYPOT

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EASY MINT CHUTNEY RECIPE (PUDINA CHUTNEY) – BUTTER OVER …

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MINT CHUTNEY RECIPE - SERIOUS EATS

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2021-07-23 Here is a sandwich recipe that will provide you with all the flavours in a single bite. This sandwich is prepared using mint chutney, which goes well with so many things. Mostly enjoyed with chaats, this chutney can be used with any kind of dish. Its versatility makes it the perfect ingredient to make a delicious sandwich with! Mint Chutney Sandwich is a tangy twist …
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CILANTRO MINT CHUTNEY | FEASTING AT HOME

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5 INGREDIENT MINT CILANTRO CHUTNEY - FORK IN THE KITCHEN

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MINT CHUTNEY RECIPE | MYRECIPES

Add mint, cilantro, lime juice, cumin, and 1/2 teaspoon salt; whirl until smooth, adding 1 to 2 tablespoons water as needed to facilitate blending. Scrape into a bowl and add more salt to taste. Step 3. Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes.
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GREEN CHUTNEY (MINT AND CORIANDER LEAVES CHUTNEY) - KABITA'S

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CILANTRO MINT CHUTNEY (GREEN CHUTNEY) - CAROLINE'S COOKING

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CILANTRO MINT CHUTNEY | GREEN CHUTNEY RECIPE - MINISTRY OF CURRY

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MINT CHUTNEY RECIPE | PUDINA CHUTNEY | GREEN CHUTNEY

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2021-08-18 To make the chutney, first clean and wash the green leaves. In a blender add all the ingredients to make the chutney along with water or ice cubes. Blend the ingredients to a smooth paste to make the chutney. If required, add more water. Transfer chutney to a clean bowl.
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MINT CHUTNEY - THE COOKING JAR

2013-07-29 Mint Chutney also known as Hari Chutney (where hari is Hindi for 'green') is a delicious, cold and spicy dip made from fresh mint and cilantro. This refreshing condiment is served in small quantities along with a wide variety of dishes such as Tandoori Chicken, dosa, samosas and lamb to name a few.I used chaat masala and mango powder in this recipe to …
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2020-06-18 Instructions. In a heat proof bowl or liquid measuring cup, add the mint leaves and boiling water. Let stand for 15 minutes, then stir in 2 ice cubes. Discard the mint and place the mint water in a pitcher. Add the cold water. Refrigerate for at least 1 …
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FRESH MINT CHUTNEY RECIPE | EATINGWELL

Instructions Checklist. Step 1. Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to …
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MINT CHUTNEY FOR DOSA - PEPPER BOWL

2019-04-27 Cook - This step is to remove any raw smell of the mint. In a. pan add cooking oil, garlic, mint leaves, coriander leaves. In medium flame cook for 2-3 minutes or until the herbs shrinks down to half from its original size. Cool - Allow …
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EASY MINT AND CILANTRO CHUTNEY RECIPE | SALT AND VANILLA

Place the jalapeno or serranos and garlic in a food processor and puree for 10 seconds. Stop and scrape the sides of the bowl. Add the mint and cilantro to the processor and puree for 10 seconds.
From saltvanilla.com

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RAW MANGO MINT CHUTNEY - THE STEAMING POT

Wash and roughly chop mint and coriander leaves. Put the raw mango cubes, green chilies, mint leaves, coriander leaves in a chutney grinder. Grind all the ingredients together. Add sea salt, black salt, sugar to taste. Grind again. Taste and adjust the salt/sugar. Raw mango mint chutney is ready to eat. Best when fresh.
From steamingpot.com

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MANDARIN CHUTNEY – THE URBAN NANNA

2021-11-02 Peel mandarins and chop segments into bite-size pieces. Finely chop the peel. Peel, core and dice apple and onion. Combine all ingredients in large pot and bring to the boil. Simmer for a couple of hours on low, until mixture is thick and most excess liquid has evaporated. Spoon into hot sterilised jars and seal while hot.
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MANGO AND MINT CHUTNEY | MCCORMICK GOURMET

1/8 teaspoon McCormick Gourmet™ Organic Ground Nutmeg. 3 ripe mangos, peeled and diced (about 3 1/4 cups) 1/4 cup fresh mint leaves, chopped. INSTRUCTIONS. 1 Heat oil in large nonstick skillet on medium heat. Add onion, jalapeño pepper and ginger; cook, covered, 7 minutes, stirring occasionally. Stir in vinegar, sugar, raisins, curry powder ...
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HOW TO MAKE PUDINA CHUTNEY (MINT CHUTNEY) - YOUTUBE

Learn how to make pudina chutney. Chutney recipe made from Dhaniya Pudina. You can have it along with Idli, Dosa, Vada, Samosa, Sandwich. Enjoy!Don't forget ...
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YOGURT MINT CHUTNEY - MAGIC SKILLET

Very delicious and easy to make This yogurt mint chutney recipe belongs to Indian Cuisine. Vegetarian friendly recipe! Ingredients. 1 cup (250 ml) plain yogurt, divided; 8 mint leaves; 1/2 red chile pepper; 2 tablespoons fresh cilantro leaves; 1/4 teaspoon salt; Method. Step 1. In a blender, combine 1/4 cup (60 ml) yogurt, mint, red chili pepper, cilantro, and salt. Blend until smooth. …
From magicskillet.com

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