Fresh Green Chutney Recipes

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GREEN CHUTNEY



Green Chutney image

Green Chutney is a vegan Indian recipe comprising fresh mint and cilantro blended in a food processor with spices. Works great as a topping or dip.

Provided by Michelle Minnaar

Categories     Condiment

Time 10m

Number Of Ingredients 9

100g (2 cups) cilantro/coriander leaves, washed
50g (1 cup) fresh mint, washed
2.5cm (1 in) ginger, peeled
2 garlic cloves, peeled
1g (½ tsp) salt
1g (½ tsp) black salt
4g (1 tsp) chaat masala
4g (1 tsp) ground cumin
30ml (2 tbsp) lemon juice

Steps:

  • Place all the ingredients in a food processor and blend until smooth. Use a small splash of water or two if needed at the beginning to make the blending easier.
  • Serve immediately as part of an Indian meal.

Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 11 calories, Sugar 0.2 g, Sodium 104.9 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.8 g, Fiber 0.9 g, Protein 0.6 g, Cholesterol 0 mg

EASY GREEN CHUTNEY



Easy Green Chutney image

Creamy Indian-inspired green chutney made with cilantro, lime, and garlic. Just 6 ingredients, 10 minutes, and 1 food processor required!

Provided by Minimalist Baker

Categories     Sauce

Time 10m

Number Of Ingredients 7

2 cups loosely packed fresh cilantro ((~1 large bundle as recipe is written / some stems are okay))
2 cloves garlic, peeled
1/4 tsp each sea salt and black pepper
2 Tbsp lime juice ((1 lime yields ~2 Tbsp or 30 ml))
1-2 tsp sweetener ((maple syrup, agave nectar, or honey if not vegan))
2-3 Tbsp ripe avocado for extra creaminess
Water to thin ((~1/4 cup or 60 ml as recipe is written))

Steps:

  • To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado (starting with the smaller amount and working up for creamier texture) to a small blender or food processor (or use a mortar and pestle) and mix to combine.
  • Add only enough water to encourage blending and make the sauce pourable. If it gets too thin, thicken with more avocado or cilantro. Taste and adjust seasonings as needed, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity.
  • Chutney will keep in the refrigerator up to 3 days or in the freezer up to 1 month. From frozen, let thaw in the refrigerator overnight before using. Try on Indian-inspired dishes such as our dosas, sweet potatoes, aloo tikki, pakoras, and cauliflower "steak"!

Nutrition Facts : ServingSize 1 two-tablespoon serving, Calories 14 kcal, Carbohydrate 2 g, Protein 0.5 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 81 mg, Fiber 0.7 g, Sugar 0.7 g, UnsaturatedFat 0.46 g

GREEN CHUTNEY RECIPE



Green Chutney Recipe image

Green chutney is a blend made of green chilies, cumin, coriander and mint leaves. It is served with Indian snacks, sandwiches and chaats. It enhances the taste of the foods and also helps in digestion.

Provided by Swasthi

Categories     Side

Time 20m

Number Of Ingredients 9

2 cups coriander leaves ((cilantro))
1 cup mint ((pudina))
1 tsp cumin seeds ((Jeera))
4 green chilies ((adjust as needed))
2 garlic (cloves or lahsun (optional))
¼ to ½ inch ginger ((adrak))
1 to 1 ½ tbsp Lemon juice or lime juice (or as needed)
Salt as needed
1½ to 2 tbsp roasted chana dal (fried gram) ((optional) or roasted peanuts or fresh coconut)

Steps:

  • Pluck mint and coriander leaves. You can keep the tender stalks of coriander.
  • Rinse them well in lot of water a few times.
  • I spray some vinegar and leave for about 10 minutes.
  • Then rinse well. Drain them well in a colander.
  • Add all the ingredients to a blender jar.
  • Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
  • Adjust salt, lemon juice and green chili to suit your taste.
  • Store this green chutney in a clean dry airtight glass jar.
  • Refrigerate and use whenever needed.
  • Use dry spoons to serve it.
  • This green chutney keeps good for about a week in refrigerator and 1 month in freezer.

Nutrition Facts : Calories 376 kcal, Carbohydrate 70 g, Protein 28 g, Fat 5 g, Sodium 404 mg, Fiber 16 g, Sugar 10 g, ServingSize 1 serving

FRESH GREEN CHUTNEY



Fresh Green Chutney image

Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 5

2 cups packed baby spinach
1/2 cup packed fresh cilantro leaves
1/2 cup Greek yogurt
1/2 jalapeno, seeds removed if less heat desired
Kosher salt

Steps:

  • Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.

GREEN CHUTNEY



Green Chutney image

Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.

Provided by Rani

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Steps:

  • Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g

GREEN CHILE CHUTNEY



Green Chile Chutney image

In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna

Provided by Maneet Chauhan

Categories     condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

Steps:

  • Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
  • In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
  • 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.

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 10

4 pounds green tomatoes (about 12 medium), diced
2 yellow bell peppers, ribs and seeds removed, finely diced
2 Vidalia or other sweet onions, finely diced
1 cup golden raisins
1 tablespoon mustard seeds
1/4 teaspoon ground cayenne pepper
2 cups packed light-brown sugar
Finely grated zest of 1 lemon
2 sticks cinnamon (each 3 inches long)
1/2 cup cider vinegar

Steps:

  • Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
  • Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
  • Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
  • Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

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