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
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
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
CILANTRO COCONUT CHUTNEY
Easy Cilantro Coconut Chutney makes the perfect accompaniment to idli and dosa!
Provided by Manali
Categories Sides
Time 15m
Number Of Ingredients 11
Steps:
- To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
- Blend to a smooth consistency. Transfer chutney to a bowl.
- To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
- Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
- Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.
Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Sodium 127 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CILANTRO-MINT CHUTNEY
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
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 AND CILANTRO CHUTNEY
Steps:
- Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
More about "best cilantro mint chutney recipe recipes recipe for hand"
MINT CHUTNEY FOR DOSA - PEPPER BOWL
From pepperbowl.com
5/5 (1)Total Time 20 minsCategory Side DishCalories 21 per serving
CILANTRO MINT CHUTNEY - COOK WITH MANALI
From cookwithmanali.com
4.7/5 (3)Estimated Reading Time 2 minsServings 0.5Calories 39 per serving
- Check seasoning [salt, lemon juice, spices] and adjust to taste. Also adjust the consistency of the chutney according to preference by adding more or less water.
GREEN CILANTRO AND MINT CHUTNEY RECIPE – FUSION CRAFTINESS
From fusioncraftiness.com
4.6/5 (5)Total Time 10 minsCategory Condiment RecipesCalories 10 per serving
- For spicy green chutney, use 2 serranos. Place all ingredients except water into a blender or food processor. Scrape down the sides with a rubber spatula and keep blending until smooth.
- Add water if needed, a little at a time. Sometimes it takes a little water to get the mixture to start mixing.
CILANTRO MINT CHUTNEY RECIPE - FEASTING AT HOME
From feastingathome.com
4.9/5 (49)Calories 21 per servingCategory Sauce
5 INGREDIENT MINT CILANTRO CHUTNEY | FORK IN THE KITCHEN
From forkinthekitchen.com
Reviews 2Estimated Reading Time 2 minsServings 0.5
HOW TO MAKE INDIAN MINT CILANTRO CHUTNEY AT HOME
From cookilicious.com
4.2/5 (12)Category Accompaniment, Condiment, Side DishCuisine IndianPublished 2020-04-24
GREEN CHUTNEY (AUTHENTIC CILANTRO MINT CHUTNEY) | DESSARTS
From dessarts.com
5/5 (2)Total Time 10 minsCategory Fillings, Frostings And SaucesCalories 101 per serving
- 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. Add water as needed.
CILANTRO-MINT CHUTNEY RECIPE - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 5 minsCategory CondimentCalories 8 per serving
ROAST CHICKEN WITH CILANTRO-MINT CHUTNEY RECIPE - NIK ...
From foodandwine.com
Total Time 3 hrs 45 mins
- Combine mint, cilantro, jalapeño, 1/4 cup water, lime juice, 1 teaspoon salt, and cumin in a blender; process until smooth. Place half of chutney in an airtight container, and chill until ready to serve.
- Whisk the remaining half of the chutney in a large bowl with the yogurt and oil. Pat the chicken pieces dry with paper towels. Using a knife, score each piece of chicken several times, about 3/4 inch deep. Sprinkle with remaining 2 teaspoons salt. Transfer the chicken to the bowl, and turn to coat evenly with yogurt mixture. Cover with a lid, and chill 2 hours.
- Preheat the oven to 350°Fwith rack 8 inches from heat. Place a wire rack inside a rimmed baking sheet. Place the marinated chicken pieces, skin side up, on the rack, wiping off excess marinade. Roast in preheated oven until internal temperature of breast registers 160°F, about 1 hour 10 minutes.Increase heat to broil (do not remove chicken), and broil until skin is crispy, 4 to 5 minutes. Remove chicken from oven, and let rest 10 minutes. Serve with reserved chutney.
TAMARIND CHUTNEY AND CILANTRO-MINT CHUTNEY
From thegourmetgourmand.com
5/5 (1)Estimated Reading Time 2 mins
- Add all ingredients in your blender except water in your blender. Puree until smooth. Gradually drizzle water as you continue to blend. Add enough water to achieve your desired consistency.
CILANTRO MINT GREEN CHUTNEY - COOKING CURRIES
From cookingcurries.com
Cuisine IndianCategory CondimentsServings 2Total Time 5 mins
- Add the cilantro, mint, cumin seeds, garlic, ginger, salt and chillies to a small personal blender or food processor jar.
CILANTRO MINT CHUTNEY RECIPE, HOW TO MAKE CILANTRO MINT ...
From vahrehvah.com
Servings 2Estimated Reading Time 3 mins
- This recipe is as simple as it gets. Start off by washing the cilantro, chili peppers and mint to remove any dirt and set aside.
- On the cutting board, roughly chop the cilantro, garlic and ginger and then it#39;s smooth sailing.
- Into a blender, throw in the (cilantro, curry leaves, green chili peppers, ginger, coconut flakes, sugar, salt, mint, and garlic).
- Once all these ingredients are in the blender, top it off with 1 TBSP of fresh lemon and 1/2 cup of cold water.
MINT CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 17 per servingServings 1
MINT CILANTRO CHUTNEY - VEGGIECUREAN
From veggiecurean.com
Servings 3Estimated Reading Time 6 mins
CILANTRO MINT CHUTNEY - HARVEST AND WILD FEASTS
From totalfeasts.com
5/5 (6)Servings 6Cuisine IndianCategory Sauces, Side Dish
CILANTRO CHUTNEY | CILANTRO MINT CHUTNEY
From nishamadhulika.in
Estimated Reading Time 40 secs
EASY RECIPE: CILANTRO-MINT CHUTNEY | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
EASY MINT AND CILANTRO CHUTNEY RECIPE | SALT AND VANILLA
From saltvanilla.com
Ratings 2Category Appetizer, Side DishCuisine IndianTotal Time 15 mins
CILANTRO MINT CHUTNEY - SPICEROOTS
From spiceroots.com
3.5/5 (2)
CILANTRO CHUTNEY – THE CHUTNEY LIFE
From thechutneylife.com
CREAMY CILANTRO MINT PESTO RECIPES
From tfrecipes.com
CILANTRO MINT CHUTNEY (GREEN CHUTNEY) - CAROLINE'S COOKING
From carolinescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love