![]() Ice Cubes work best to keep the green colour intact.Ģ) Use pulse blending if you dont have a coffee grinder / blender as shown in the video here.Ģ) Its very necessary for the coriander and mint leaves to be pat dried before frying to prevent the chutney from going bad soonģ) use dry spoon to take out only required quantity and stir well before and after every use. Also, please like the recipe, comment and share.ġ) use very very little water for grinding. If you are visiting our channel website for the first time, please subscribe. Head to the video embedded here for the method.Follow the video for the detailed instructions along with tips and tricks on how to make this.Slather a generous dollop of this pudina chutney on a slice of bread and top it with fresh. Assemble all the ingredients for the recipe from the list given above. This Coriander Mint Chutney is perfect for sandwich as well.100- 150 gm of chutney that keeps for 2 weeks under refrigeration. See tips at the end of this post for ways to increase its shelf life too ! So, tell me in the comments below how would you use this chutney? Can I use Dahi / yoghurt with this ? Generally it’s not at all added.What can I use in place of Sev / Mora Boondi ? Well these act as a thickener, but you can skip it for a slight variation.You can use chilled water, but that might make it watery. Are ice cubes required ? Personally, I use them.Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes. Transfer to the roasting pan and spread into an even layer. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Spread a sheet of parchment paper in a roasting pan. Can I use something else? Sometimes if the lemon juice is tart enough, it should suffize. Chop the potatoes or squash into 1-inch chunks. However, you can add 1/4 tsp of dried mint if you have. Don’t have mint but only coriander, Can I make it with only coriander ? Yes you can the taste would vary a bit.Also, herbs spices like green chilies, ginger, garlic, cumin seeds, lemon juice, salt, chat masala powder, roasted peanuts are blended together till you get a smooth and creamy paste. Some recipes also use Alu Bhujia – a gramflour based fried snack – as a thickener (with its generous chaat masala and kala namak, its sure to perk up your tastebuds) The green chutney recipe is made from fresh mint leaves, and cilantro or coriander leaves.Some people add garlic or ginger for a variation.You can use raisins in place of sugar from the original recipe, and that imparts a wonderful texture to the chutney, especially when you encounter mini bites while the chutney hits your tongue □.Pin What are the different variations to this chutney?
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