Helens Mint Chutney Recipes

MINT CHUTNEY

Mint Chutney image

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

Ingredients

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

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

Mint Chutney image

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

Ingredients

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

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

HELEN'S HOLIDAY CHUTNEY

Helen's Holiday Chutney image

I got this from a lady at work. Haven't tried it yet but she says it gets rave reviews every Thanksgiving. This one evidently goes well with turkey and or a sourdough roll.

Provided by ladyroseofrohan

Categories Chutneys

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 cups fresh cranberries
1 tart apple, finely chopped
2 navel oranges
1/2 cup golden raisin
1 medium onion, chopped
1 cup brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon white pepper
1/2 teaspoon salt

Steps:

Combine cranberries, apple, and the wedges of one orange and juice of the other, along with raisins and onion in one saucepan.
Add sugar and spices. Let this boil, stirring often for about 20 minutes.
When it cools, will keep in refrigerator.

Nutrition Facts : Calories 243.8, Fat 0.3, SaturatedFat 0.1, Sodium 212.2, Carbohydrate 63.2, Fiber 5, Sugar 51.8, Protein 1.3

MINT CHUTNEY

Mint Chutney image

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

Ingredients

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

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

Mint Chutney image

Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 fresh serrano or jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/3 cup unsweetened shredded coconut*
3 cups packed fresh mint leaves, washed well and spun dry
1/2 cup packed fresh coriander sprigs, washed well and spun dry
3/4 cup plain yogurt
1/4 cup blanched slivered almonds, toasted lightly
2 tablespoons white-wine vinegar
1/4 cup fresh lemon juice
1 teaspoon sugar
*available at East Indian markets

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.

MINT CHUTNEY

Mint Chutney image

Categories Condiment/Spread Onion Quick & Easy Raisin Mint Summer Simmer Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
1/4 cup golden raisins, coarsely chopped
3 tablespoons white-wine vinegar
1/4 cup water
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup fresh mint leaves, chopped

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.

YOGURT-MINT CHUTNEY

Yogurt-Mint Chutney image

Delicious and goes great with BBQ skewers (vegetarian or otherwise!).

Provided by stellarr

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

5 whole green onions
½ cup chopped fresh mint leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1 pinch crushed red pepper flakes, or to taste
1 (7 ounce) container Greek-style yogurt
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.

Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g

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