Fresh Mint Chutney Recipes
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
FRESH MINT CHUTNEY
Categories Condiment/Spread No-Cook Low Carb Quick & Easy Lime Mint Hot Pepper Summer Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 9
Steps:
- Coarsely purée all ingredients in a food processor.
FRESH COCONUT AND MINT CHUTNEY
Provided by Food Network
Number Of Ingredients 9
Steps:
- In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;
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
FRESH MINT CHUTNEY
Steps:
- Put the onion in a mesh strainer and rinse for about 5 seconds under cold running water. Transfer to an electric mini-chopper and add the chile, ginger, salt, and sugar. Grind to a coarse texture, stopping the machine to scrape down the sides several times. Add the lime juice, water, and mint. Process to a fine texture; it should resemble a thick pesto. Occasionally stop the machine and scrape down the sides to facilitate an even puree.
- Transfer to a serving bowl and set aside for 5 to 10 minutes to allow the flavors to bloom. Taste and adjust the flavors. Add water by the teaspoon if the relish is too thick; however, it should not be liquid. Set aside for at least 30 minutes for the flavors to meld and for the texture to slightly thicken. The initial bright green color will dull, but the flavor will remain robust. This relish tastes best fresh but can be refrigerated for up to 2 days.
CORIANDER AND MINT CHUTNEY
This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
- Remove from mixer into a serving bowl.
- Add salt and sugar.
- Stir in lemon juice.
- Serve alongside cutlets, kebabs, etc.
- or as a sandwich spread.
- NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
- Enjoy!
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.
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FRESH MINT CHUTNEY RECIPE - MATTHEW KENNEY | FOOD
2013-12-07 Meanwhile, toast the almonds on a small baking sheet in the oven for about 5 minutes, or until golden. Let cool. Transfer to a mini-processor and pulse until finely ground, or …
From foodandwine.com
Servings 0.75
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Servings 0.75
- Preheat the oven to 350°. In a medium nonreactive saucepan, bring the orange juice to a boil over high heat. Boil until reduced to 1/3 cup, about 30 minutes. Transfer the orange syrup to a medium bowl, add the cayenne and let cool.
- Meanwhile, toast the almonds on a small baking sheet in the oven for about 5 minutes, or until golden. Let cool. Transfer to a mini-processor and pulse until finely ground, or mince with a knife. Add the almonds to the orange syrup along with the mint, maple syrup and lemon juice. Season with salt and pepper.
FRESH MINT CHUTNEY RECIPE | EATINGWELL
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5/5 (1)Total Time 15 minsCategory Healthy Asian Vegetarian RecipesCalories 35 per serving
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2021-03-19 Ingredients. 40g Cumin Seeds. 400g Fresh Mint. 400g Fresh Basil. 12 Green Chillies. 52g Ginger. 160g Lemon Juice. 60g Salt. 100g Sugar. 340g Sriracha Sauce *optional for a nice kick, choose sauce at your preference of spiciness
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2020-10-15 Instructions. To a blender or food processor, add the mint, cilantro, apple, scallions, chiles, salt, sugar, lime juice, and oil. Blend until smooth, then transfer to …
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2021-04-20 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 texture of this chutney. This Mint Chutney is ...
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MINT CHUTNEY | HARI GHOTRA
1 or 2 lemons. Method. Slice the lemon in half and slice off the rind, remove any pips and chop the flesh into quarters. Remove the leaves from the mint, discarding the stalks and remove the chilli stems too. Place the mint, lemon, salt, chillies and onion into a blender and blitz until you get a fine blended chutney. Served with.
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MINT CHUTNEY RECIPE | MYRECIPES
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DELICIOUS SUMMERY FRESH CHERRY MINT CHUTNEY WITH ORANGE PEEL
2017-07-23 Heat a pan, add oil. Add diced onion and sauté on high heat for about 3 minutes till the onion begins to brown. Add cherry halves, stir. Add the orange peel, mint and peppercorns. Bring the mixture to a quick boil, reduce heat, cover and simmer for 5 minutes. Remove from the stove and set aside to cool.
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PUDINA CHUTNEY, QUICK MINT CHUTNEY (2 WAYS) | DASSANA’S VEG …
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CILANTRO MINT CHUTNEY (GREEN CHUTNEY) - CAROLINE'S COOKING
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From carolinescooking.com
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RECIPE FOR FRESH MINT CHUTNEY
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MINT CHUTNEY - SOUTH INDIAN STYLE PUDINA CHUTNEY - THE INDIAN …
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 ...
From theindianclaypot.com
From theindianclaypot.com
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