Garden Mint Chutney Recipes
MINT CHUTNEY RECIPE | PUDINA CHUTNEY | GREEN CHUTNEY
Mint Chutney or Pudina Chutney is a spicy and refreshing dip prepared with fresh Mint Leaves, Coriander Leaves and Curd. It is flavored with Garlic and tangy spices & can be enjoyed as a dip along with various dishes like Tandoori Snacks, Samosas, Chaat etc.
Provided by VegeCravings
Categories Dips & Spreads
Time 10m
Number Of Ingredients 11
Steps:
- Combine mint leaves, coriander leaves, ginger, garlic and green chillies and grind them to a smooth paste. Add very little water if required.
- Beat some yogurt in a bowl and add lemon juice, roasted cumin powder, rock salt, dry mango powder (amchur) and chaat masala.
- Now add the paste of mint and coriander leaves and beat to mix everything to a smooth paste.
- Mint chutney is ready. Store it in the refrigerator in a clean airtight container for 2-3 days.
Nutrition Facts : Calories 19 kcal, Carbohydrate 3 g, Protein 1 g, ServingSize 1 serving
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
GARDEN MINT CHUTNEY
Grab mint and unripe produce to make this chutney that's bursting with zest flavor.
Yield Makes about 3 pints
Number Of Ingredients 9
Steps:
- Grind onions, apples, tomatoes, the mint leaves and raisins in a meat grinder, using the coarsest blade. Place in a large pot with the salt, mustard and vinegar. Simmer over low heat about 1/2 hour or until vegetables are tender. Add sugar, turn up heat, cook until liquid is reduced to half and is slightly syrupy. Pour into hot, sterilized jars, cover and seal.
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 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.
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
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
More about "garden mint chutney 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.
CAST IRON CHICKEN WITH MINT CHUTNEY - BROOKLYN FARM GIRL
2018-05-21 Add carrots, onion and potatoes to a large bowl and toss with olive oil to lightly coat them. Remove cast iron skillet from heat and add chopped up carrots, onions and potatoes into the pan. Add remaining 3/4 of the mint chutney on top of vegetables. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for additional 15 ...
From brooklynfarmgirl.com
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MINT CILANTRO CHUTNEY (INDIAN GREEN CHUTNEY) - PIPING POT CURRY
2020-09-16 Remove the hard stems of the cilantro and mint. It is okay to add tender cilantro stems when making chutney. I don't recommend adding mint stems as they are too thick and change the taste of the chutney. If using tamarind, soak it in ¼ cup hot water for 10 minutes. Run it through a sieve to get the tamarind juice.
From pipingpotcurry.com
From pipingpotcurry.com
MINT CORIANDER GREEN CHUTNEY RECIPE - EDIBLE GARDEN
2013-06-13 2 cups of fresh coriander leaves (cilantro) 1 cup of mint leaves, packed; 2-3 of green chillies (I like a less spicy green chutney – adjust to your taste)
From cookingandme.com
From cookingandme.com
GARLIC TOMATO CHUTNEY WITH THE TOUCH OF MINT
2021-10-17 Let’s learn to make Garlic Tomato Chutney With The Touch Of Mint in easy to understand quick steps. Take a grinder. Add all the ingredients to it. Add some water, and grind to a smooth paste. Transfer into a serving bowl. Serve with any of your favourite snacks. Enjoy!
From mygingergarlickitchen.com
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GREEN MINT & MANGO CHUTNEY (RAW, HEALTHY & EASY RELISH)
2021-08-25 PS - The full recipe including exact ingredients and instructions is waiting for you at the bottom of this page. Don’t forget to watch the video too! Prepare all your ingredients. Cut the mango and wash the greens (mint, coriander, chilli). Peel the ginger. Add all your ingredients to a blender or food processor.
From myveganminimalist.com
From myveganminimalist.com
CILANTRO MINT CHUTNEY | GREEN CHUTNEY RECIPE - MINISTRY …
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
MINT CHUTNEY, HOW TO MAKE PUNJABI MINT CHUTNEY
2020-09-02 How to make Mint Chutney. This is one of the easiest chutney ever. It doesn’t require any cooking and can be prepared in less than 10 minutes. All you need to do is wash, pick, and clean the green leaves and grind them in a grinder or blender to make a smooth paste. Store the chutney in a glass jar in a refrigerator.
From cookingwithsapana.com
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MINT CHUTNEY RECIPE - SERIOUS EATS
2018-08-30 Directions. Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce.
From seriouseats.com
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GREEN CHUTNEY: A VERSATILE INDIAN CONDIMENT - GREEDY GOURMET
2020-10-26 This green chutney recipe calls for a mix of several special herbs and spices. Cilantro or coriander leaves, mint leaves, lemon juice, cumin, salt, black salt, chaat masala, ginger and garlic are all mixed together. If you want an …
From greedygourmet.com
From greedygourmet.com
GREEN CILANTRO MINT CHUTNEY - THE BELLY RULES THE MIND
2021-01-22 Prep Time: 5 minutes. Total Time: 5 minutes. Cilantro mint chutney, also known as green chutney, is a classic Indian dip or dressing. With fresh herbs lending this dip so much flavor and gorgeous color, you’ll never want to buy premade versions again. It’s perfect for dipping samosas and adding a zingy pop to your favorite recipes!
From thebellyrulesthemind.net
From thebellyrulesthemind.net
CILANTRO MINT CHUTNEY | FEASTING AT HOME
2018-02-01 3 tablespoons fresh lemon juice. 1 bunch cilantro, tender stems ok. 1 cup mint leaves, packed ( 2 x . 75 ounce packages) 1 medium jalapeno, sliced. 2 teaspoons sliced ginger. 1 garlic clove. ¼ – 1/2 teaspoon kosher salt, ½ teaspoon sugar (or an alternative like honey, palm sugar, etc) optional: 1 tablespoon water, or just enough to get ...
From feastingathome.com
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MINT AND CORIANDER CHUTNEY RECIPE - BBC FOOD
Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blitz to a smooth fine paste, adding ...
From bbc.co.uk
From bbc.co.uk
MINT COCONUT CHUTNEY - COOKING CARNIVAL
2021-05-21 Use half and half of roasted chana dal and peanuts for an extra creamy and nutty chutney. Use 2 to 3 cloves of garlic for a different flavor. You can skip the tempering altogether and the chutney will still be as delicious. For quick FAQs and ingredient substitution, please read the blog post above the recipe card.
From cookingcarnival.com
From cookingcarnival.com
GARDEN-FRESH MINT IS GREAT FOR THESE MINT CHUTNEY AND MOJITO RECIPES
2021-05-26 Classic Mojito recipe. •1/2 ounce simple syrup (equal parts water and sugar boiled together and cooled) In a shaker, muddle mint with simple syrup. Add rum, lime juice and ice, then shake. Fill a highball glass with ice, strain the shaker over the ice and top with club soda or Topo Chico. Garnish with with a mint sprig and lime wheel.
From oklahoman.com
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MINT YOGURT CHUTNEY | PUDINE AUR DAHI KI CHUTNEY - COOK WITH RENU
2020-03-09 Instructions. Wash the mint and coriander leaves thoroughly in clean tap water. Drain and add it into a blender jar. Add the remaining ingredients and process until smooth. Add water only if required a tablespoon at a time. One can adjust the salt or yogurt as per taste.
From cookwithrenu.com
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TOMATO MINT CHUTNEY RECIPE - EDIBLE GARDEN
2012-07-30 1. Heat oil in a pan and add the mustard seeds. When they begin to pop, add the urad dal and fry until golden brown. 2. Add the onions and when they turn golden brown (about 4-5 mins), thrown in the red chillies, torn into halves and the chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.
From cookingandme.com
From cookingandme.com
MINT CHUTNEY RECIPE | MYRECIPES
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. Step 3. Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes.
From myrecipes.com
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GREEN CHUTNEY (AUTHENTIC CILANTRO MINT CHUTNEY) | DESSARTS
2020-01-30 Pack the cilantro and mint leaves into your food processor or blender jar. Add the green chili, ginger, cumin, lime juice and 3 Tablespoons of water. 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.
From dessarts.com
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MINT CHUTNEY | GREEN CHUTNEY | PUDINA CHUTNEY RECIPE
2018-01-11 Ingredients. 2 cups Fresh coriander (hara dhaniya) 2 cups Fresh mint leaves (pudina) 2 Green chillies (hari mirch) 2 cloves garlic (lehsun) 1 inch ginger (adrak) 1 tsp cumin seeds (jeera) A small piece tamarind (imli) 1 tbsp lemon …
From vanitascorner.com
From vanitascorner.com
MINT CHUTNEY(SPICY GREEN CHUTNEY) - FOODGLOBELIFE
2020-06-01 In a mixer jar or high-speed blender, blend all the ingredients until it becomes smooth. Adjust the salt, lemon, or water if needed. Refrigerate for up to 7 days or freeze the chutney in an airtight container for up to 3 months. Enjoy!! Keyword Chutney, Condiment, Dip. Author: foodglobelife. Filed Under: Dip / Chutney.
From foodglobelife.com
From foodglobelife.com
MINT CHUTNEY RECIPE (GREEN CHUTNEY) - FUN FOOD FROLIC
2021-08-18 To make the chutney, first clean and wash the green leaves. In a blender add all the ingredients to make the chutney along with water or ice cubes. Blend the ingredients to a smooth paste to make the chutney. If required, add more water. Transfer chutney to a …
From funfoodfrolic.com
From funfoodfrolic.com
FLAVORFUL CILANTRO-MINT CHUTNEY - HEALTHY INDIAN
Add mint leaves (if you have extra cilantro leaves, add them at this point) and lightly cook for 1 minute until the leaves gently wilt. Add salt and turmeric powder and mix well. Turn off the heat. Add tamarind juice and greens to the blender. Pulse until everything is coarsely blended.
From healthy-indian.com
From healthy-indian.com
MINT CHUTNEY RECIPE | PUDINA CHUTNEY | PUDINA THAKKALI CHUTNEY
2018-08-01 Mint Chutney is a yummy and healthy dish, that goes well with idli, dosa, roti, and curd rice. There are different variations in making the mint chutney, here in this recipe I made it with mint, onion, tomato, and chilis. We can make mint chutney along with coconut, red/green chilli. Another variety is to be made with mint and urad dal.
From spicyindiankitchen.com
From spicyindiankitchen.com
MINT CILANTRO CHUTNEY (GREEN CHUTNEY) - CARAMEL TINTED LIFE
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From carameltintedlife.com
From carameltintedlife.com
MINT CHUTNEY – BONNIE PLANTS
Mint chutney is often used as a condiment for Indian cuisine, served alongside spices to flavor entrees and top freshly baked naan. We tested this recipe served over sauteed cauliflower that we'd seasoned with a store-bought Indian spice blend, and were delighted with the results. It would also make a wonderful addition to plain hummus, either mixed in or spread on top to …
From bonnieplants.com
From bonnieplants.com
MINT CHUTNEY RECIPE (STEP BY STEP) PUDINA CHUTNEY - WHISKAFFAIR
2021-04-20 Instructions. Start by cleaning the mint and cilantro. We need 1 cup of mint (packed) and 1 cup of cilantro (packed). Discard the thick stems and keep the leaves and tender stems. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Drain well and add them to the medium jar of a blender.
From whiskaffair.com
From whiskaffair.com
MINT AND ANARDANA CHUTNEY - CHOWHOUND
2021-10-21 Anardana is a spice made from dried wild pomegranate seeds. Ingredients (8) 1 cup thick plain yogurt; Juice of 1 lemon; 1 small green chile pepper (seeded and chopped)
From greatist.com
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FRESH MINT CHUTNEY RECIPE | EATINGWELL
Instructions Checklist. 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 …
From eatingwell.com
From eatingwell.com
MANGO-MINT CHUTNEY RECIPE | MYRECIPES
Stir in mangoes, sugar, cumin, salt and pepper. Reduce heat to medium, partially cover and cook, stirring often, until mangoes have completely softened, 20 to 30 minutes. Remove from heat and stir in lime juice. Let cool. Cover and chill until ready to serve. Just before serving, stir in mint. Taste; adjust seasoning, if desired.
From myrecipes.com
From myrecipes.com
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
RESTAURANT STYLE MINT CHUTNEY - SANDHIYA'S COOKBOOK
2021-07-20 Give a good mix and then add the grated coconut , switch off the flame and mix a good mix in the residual heat. Let the mixture cool a bit. Transfer the mixture into a mixie/blender jar and then add salt. Grind them into coarse paste. Then add the water as needed and grind them into smooth paste.
From sandhiyascookbook.com
From sandhiyascookbook.com
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
From carolinescooking.com
GREEN CHUTNEY (MINT AND CORIANDER LEAVES CHUTNEY) - KABITA'S
2014-11-24 Garlic cloves-5. Green chilli chopped-2. Lemon juice-1 tsp. Salt to taste. Water. Method-. Put all ingredients (except lemon juice) in the grinder jar. Grind it into thick smooth paste. Pour into the bowl and add lemon juice.
From kabitaskitchen.com
From kabitaskitchen.com
PINEAPPLE MINT CHUTNEY - GARDEN THERAPY
2014-08-20 1⁄2 cup rice vinegar 125 mL. 2 tbsp chopped fresh mint 30 mL. In a Dutch oven or a large, heavy-bottomed pot, combine pineapple, onion, red pepper, garlic, sugar, salt, hot pepper flakes, white vinegar and rice vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 25 minutes ...
From gardentherapy.ca
From gardentherapy.ca
MINT CORIANDER CHUTNEY RECIPE - VEGETARIAN TASTEBUDS
2019-12-28 Instructions. Clean and wash coriander and mint leaves. Roughly chop them. In a mixer/blender jar, combine, coriander leaves, mint leaves, green chillies, lemon juice, curd, chaat masala, jeera powder and salt and blend to make a smooth paste. Serve this Mint coriander chutney with kebabs or paneer tikka.
From vegetariantastebuds.com
From vegetariantastebuds.com
GREEN MINT CHUTNEY - A QUICK AND EASY REFRESHING INDIAN DIP
2021-02-10 Later remove the frozen chutney cubes from the tray and put them in a zip lock bag. Put the zip lock bag in the freezer. The frozen green chutney will be fine for 3-4 months. To use, take out some chutney cubes depending upon how much coriander mint chutney you want, and thaw. You can slightly re-season it for a fresher taste.
From greenbowl2soul.com
From greenbowl2soul.com
CILANTRO MINT GREEN CHUTNEY - COOKING CURRIES
2020-04-21 Add the cilantro, mint, cumin seeds, garlic, ginger, salt and chillies to a small personal blender or food processor jar. Add a tablespoon of water to get the blender started. Grind to a fine paste. Move to a serving bowl or storing jar, squeeze juice of half a …
From cookingcurries.com
From cookingcurries.com
MY FAVORITE MINT CHUTNEY RECIPE | CHEF GERRIE
2021-03-06 Ingredients for mint chutney: 1 C Fresh Mint, leaves. 1 C Fresh Cilantro, leaves. 2 T Coconut oil. 1 T Fresh lime juice. 1 T Water. 1 t Jalapeño, seeded and chopped. 1 t Garlic, chopped. 1/2 t Ginger root, peeled and minced. 1/8 t Salt. 1T Honey. How to make mint chutney
From chefgerrie.com
From chefgerrie.com
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