Coriander Mint And Green Chilli Butter Recipes
CORIANDER, MINT AND GREEN CHILLI BUTTER
Make and share this Coriander, Mint and Green Chilli Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 25m
Yield 114 gms.
Number Of Ingredients 6
Steps:
- Combine everything together.
- Line a small square or rectangular butter dish with clingfilm.
- Spoon the butter onto it.
- Freeze.
- When the butter has frozen into shape, remove it from the dish alongwith the clingfilm.
- Stire refrigerated for upto 1 week and frozen for upto 2 months.
Nutrition Facts : Calories 7.3, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.1, Sodium 5.8, Carbohydrate 0.1
CORIANDER & MINT RAITA
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli
Provided by Elena Silcock
Categories Side dish
Time 7m
Number Of Ingredients 7
Steps:
- Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CORIANDER, MINT, AND CHILI CHUTNEY
Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.
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- First of all remove (just) the hard stalks of coriander from the bottom, pluck the leaves of mint from the stem and cap from chillies. Now wash coriander, mint and green chillies thoroughly.
- Add them to a blender jar and grind them to a fine paste with the help of little water. You need to add only little water, so that grinding is easy.
- Now add roasted cumin powder, black salt and normal salt. Add juice from the lemon and give one more grind for few seconds just to mix everything evenly.
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