Chutney With Mint Recipes
CHUTNEY WITH MINT
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
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
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.
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
MINT CHUTNEY
Categories Condiment/Spread Onion Quick & Easy Raisin Mint Summer Simmer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 9
Steps:
- Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.
- Transfer to a bowl and cool completely. Stir in mint just before serving.
MINT CHUTNEY
Complement and cool a curry with some homemade mint chutney
Provided by Roopa Gulati
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Blitz the mint leaves, sugar and yogurt with some freshly ground black pepper until well blended. Add the lime or lemon juice before serving.
Nutrition Facts : Calories 27 calories, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.07 milligram of sodium
MINT CHUTNEY
Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 14
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.
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.
More about "chutney with mint recipes"
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), …
From minimalistbaker.com
4.7/5 (3)Calories 22 per servingCategory Condiment
From minimalistbaker.com
4.7/5 (3)Calories 22 per servingCategory 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.
PUDINA CHUTNEY | INDIAN MINT CHUTNEY | MY GOODNESS KITCHEN
2020-08-16 Instructions. Add all the ingredients to a blender or food processor and process until smooth. Taste and adjust the sweetness or heat to taste. Serve straight away or store in a sealed container for up to 4 days in the refrigerator.
From mygoodnesskitchen.com
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MINT CORIANDER CHUTNEY - DASSANA'S VEG RECIPES
2021-09-13 Ensure that the main herbs – coriander and mint leaves are fresh. Don’t use the stem of mint as they can make the chutney bitter. Only use the leaves. 2. Rinse 1 cup chopped coriander leaves (cilantro) and 1 cup chopped mint leaves in the water in a colander or strainer 2 to 3 times. After rinsing, drain the water well.
From vegrecipesofindia.com
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MINT CHUTNEY RECIPE (STEP BY STEP) PUDINA CHUTNEY ...
2021-04-20 Mint chutney just takes 5 minutes to make. Serve this super versatile chutney together and serve it with appetizers, or with your Indian-style meals. This pudina chutney apart from fresh mint has a lot of other ingredients such as cilantro, coconut, green chilies, lime juice, etc, that adds a spicy and tangy taste to it and also adds to the ...
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MANGO MINT CHUTNEY - MANGO.ORG
1 cup finely diced ripe mango, divided. 2 cups mint leaves. 5-6 green chili peppers. 2 tbsp brown sugar. 2 cups cilantro leaves. 1/4 tsp ginger. 1/2 cup lime juice. Salt to …
From mango.org
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MINT CHUTNEY RECIPE| PUDINA CHUTNEY RECIPE | CORIANDER ...
2017-08-29 Step 1. To make this extremely easy dip recipe, wash the mint leaves under cold running water and keep them aside. Now take a chopping board and finely chop garlic cloves on it. Chop the scallions as well. Now take a blender and add all the ingredients in it. Step 2. Grind the ingredients to a fine paste. Make sure that the chutney is neither ...
From recipes.timesofindia.com
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MINT CHUTNEY RECIPE | PUDINA CHUTNEY | GREEN CHUTNEY ...
2017-03-26 Combine mint leaves, coriander leaves, ginger, garlic and green chillies and grind them to a smooth paste. Add very little water if required. 1.5 Cup Mint Leaves (Pudina), 1 Cup Coriander Leaves (Dhania), ~1 Inch Piece of Ginger, 3-4 Cloves of Garlic. Beat some yogurt in a bowl and add lemon juice, roasted cumin powder, rock salt, dry mango ...
From syearn.com
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MINT CHUTNEY RECIPE | MYRECIPES
Directions. In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending. 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.
From myrecipes.com
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EASY MINT CHUTNEY RECIPE (PUDINA CHUTNEY) – BUTTER OVER …
EASY MINT CHUTNEY RECIPE. Mint Chutney. Yield: 1 and 1/2 cup. Prep Time: 10 minutes. Total Time: 10 minutes. This is a spicy indian/pakistani sauce, made with mint and coriander that is paired with fried food and to lots of traditional southasian food. Print Ingredients. 6 green chilies 1 bunch mint leaves plucked from stem and washed 1 bunch coriander leaves washed 6 …
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MINT CHUTNEY RECIPE - VEGAN RICHA
2022-02-26 Refrigerate for upto 5 days. Freeze in small airtight container for upto 3 months. Thaw and use. You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing. Reader Interactions.
From veganricha.com
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MINT CHUTNEY RECIPE | SPICE CRAVINGS
2020-09-11 Mint Chutney for Snacks: This is the recipe as written! Serve it with samosas, pakoras, paneer tikka, or spread it over sandwiches, wraps, or Kathi rolls. Yogurt Mint Chutney Sauce: This is the North Indian-style mint chutney served with kebabs and Tandoori fish or chicken. Simply replace the water with an equal amount of yogurt and thin out ...
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FRESH MINT CHUTNEY RECIPE - MATTHEW KENNEY | FOOD & WINE
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FRESH MINT CHUTNEY RECIPE | EATINGWELL
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 mix.
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GREEN MINT CHUTNEY - A QUICK AND EASY REFRESHING INDIAN DIP
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BEST MINT & BASIL CHUTNEY RECIPE | BASIL & MINT SAUCE ...
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MINT CHUTNEY RECIPE - SERIOUS EATS
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PUDINA CHUTNEY | HOTEL STYLE MINT CHUTNEY RECIPE - COOKING ...
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MINT CHUTNEY RECIPE - EASY TO MAKE SPICY INDIAN MINT ...
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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 …
From saltvanilla.com
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MINT CHUTNEY - SOUTH INDIAN STYLE PUDINA CHUTNEY - THE ...
Heat a pan with 2 tsp sesame oil over low heat. When the oil heats, add ginger pieces, garlic pod and tamarind and sauté for 30 seconds or until a nice aroma comes from the ginger. Then add green chillies and fry for few seconds. Then add washed mint leaves, coriander leaves and curry leaves one by one and sauté until they just shrink in ...
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From whiskaffair.com
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MINT CHUTNEY | SAUCED
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From vegrecipesofindia.com
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CILANTRO MINT CHUTNEY (GREEN CHUTNEY) - CAROLINE'S COOKING
2021-09-23 Instructions. Remove the stem and seeds from the chili and roughly chop. Strip the leaves from the stems of the mint and cilantro before measuring both. Depending on your blender, you may want to roughly chop. Add all of the ingredients, apart from the water, to a mini food processor or blender and blend.
From carolinescooking.com
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APPLE MINT CHUTNEY RECIPE - THE SPRUCE EATS
2021-06-21 Steps to Make It. Combine all ingredients in a heavy medium saucepan and stir to combine. Bring mixture to a hard boil over medium-high heat, stirring frequently. Reduce heat to medium and boil for 4 to 5 minutes until apples are soft, begin to break apart, and the mixture is thickened, stirring often.
From thespruceeats.com
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MINT CHUTNEY - MANJULA'S KITCHEN | INDIAN VEGETARIAN RECIPES
2014-12-03 Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed. Taste and adjust salt, green chilies, or lemon juice as desire. Taste great with samosa, vegetable pakoras ….
From manjulaskitchen.com
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MINT CHUTNEY (2 WAYS) | PUDINA DAHI CHUTNEY FOR TANDOORI ...
2021-03-14 Instructions. Green Chutney: Blend together fresh mint leaves, coriander leaves, lemon juice, ginger, green chilies, and salt. Sprinkle black salt and Chaat Masala (optional). Mint Chutney for Kebabs (Dahi Pudina): To two tablespoons of green chutney, add two tablespoons of beaten curd/yogurt. Mayo Mint Chutney for Sandwiches: To two ...
From somethingiscooking.com
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CILANTRO MINT CHUTNEY | GREEN CHUTNEY RECIPE - MINISTRY OF ...
2020-05-18 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.
From ministryofcurry.com
From ministryofcurry.com
5 MANGO CHUTNEY RECIPES THAT WILL SPRUCE UP YOUR MEALS IN ...
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MINT CHUTNEY RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Puree 1/3 cup water, tamarind puree, lime juice, sea salt, brown sugar, jalapeño pepper, cilantro, and mint in a blender. (Add up to 1/4 cup water for a thick paste consistency.) Advertisement.
From myrecipes.com
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MINT CHUTNEY WITH TAMARIND RECIPE: HOW TO MAKE MINT ...
2017-06-20 Mint Chutney With Tamarind is a delicious and tangy Indian chutney which is generally had with snacks like pakoras and kachoris. As the name suggests, this delicious chutney is made with mint leaves and tamarind, which are the main ingredients of this side dip. Mint Chutney is an extremely simple, no-cook dip recipe that you can easily make at ...
From recipes.timesofindia.com
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MINT-CORIANDER CHUTNEY RECIPE - THE SPRUCE EATS
2021-06-30 Mint-coriander chutney is a basic and easy-to-make condiment that is perfect for using as a dipping sauce with cutlets, kebabs, and samosas or to serve with main-course dishes like biryani.Throw together and grind a few simple ingredients–including mint, coriander, garlic and chiles—and in 15 minutes you'll have a tasty condiment to use with many Indian dishes, …
From thespruceeats.com
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10-MINUTE MINT RAITA (RESTAURANT-STYLE) - TEA FOR TURMERIC
2021-08-27 Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend.
From teaforturmeric.com
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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 …
From pepperbowl.com
From pepperbowl.com
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