![]() Wash them thoroughly and roughly chop them.Remove the hard stems from the coriander and mint leaves.Also, use cold water or add one or two ice cubes to get the bright chutney color. But in the beginning, adding too much water will make the chutney very thin and dilute all the flavors. If it comes out very thick, we can always add water later to ensure the right consistency. The chutney should not be very thin or runny. Water: We need to add water to combine everything nicely into a smooth paste.Add lemon juice, less or more, to your taste. Lemon Juice: It elevates the taste of the chutney and retains the color.Instead of sugar, you can also add honey, jaggery, or jaggery powder. Sugar: Adding a little sugar enhances the flavors of the chutney.Salt: I have added the regular salt, but you can add sea salt or replace half of the salt with black salt for more flavor.However, you can skip ginger if you want. Ginger: It adds a strong and earthy flavor to the chutney.Green Chilis: This chutney is supposed to be spicy, but add as many or fewer green chilis as you prefer.However, you can skip the nuts and make the chutney with only coriander, mint, and spices. Instead of cashews, you can add raw or roasted peanuts, Dalia Dal (roasted split gram), or coconut. It also makes the chutney creamy, rich, and nutty. Cashews: Cashews provide texture to the chutney and make it spreadable.For a strong mint flavor, you can add more mint leaves or add less for a mild flavor. Mint Leaves: Use fresh mint leaves for the best taste and freshness.You can use tender coriander stems with leaves, but do not add hard stems. Coriander Leaves: Use fresh coriander leaves to make chutney, and rinse them thoroughly to remove the dirt.The Recipe Can Be Customized According To Your Taste Preference Ingredients.It is Spicy, Minty, And has The Creaminess of The Cashews.This Chutney is a Perfect Indian Dip For Many Snacks.Add all the ingredients to the blender and blend them into a smooth paste, and the chutney is ready. ![]() Adding cashews helps to combine all the ingredients and makes it rich and creamy.įlavors: The Cilantro Mint Chutney is spicy, earthy from full of coriander flavors, refreshing with mint leaves, slightly tangy, and nutty with the addition of cashews.Įase of Making: Super easy and quick! It is no-cook chutney all we need is a good quality blender or grinder. Texture: It is semi-thick, smooth, and spreadable. However, you can skip cashews or replace them with raw peanuts. Cashews make it creamy, thick, and spreadable and add nutritional value. I have used cashews to make this chutney. Or, spread it on a slice of bread, and a quick snack is ready in no time. It is great for sandwiches or simply spread on Paratha or Thepla roll it and enjoy! I also love to apply it on Khakhra. This chutney is not only limited to chaat but is excellent as a dipping sauce for various snacks and appetizers. It is spicy, minty, refreshing, semi-thick, creamy, spreadable, and multi-purpose. I have tried various other versions of this chutney but always come back to my mom’s recipe. This Mint Coriander Chutney recipe is my mom’s recipe, and I love it so much. Cilantro Mint Chutney is gluten-free, healthy, vegan, flavorful, and served with many Indian dishes like chaat recipes, appetizers, snacks, and sandwiches. ![]() The recipe requires a few ingredients and comes together quickly.Ĭhutney is a spicy or savory condiment that originated in India. ![]() It is flavorful, healthy, vegan, and gluten-free!Ĭilantro Mint Chutney is one of the famous Indian condiments and can be served with any chaat recipe, appetizer, or snack. Cilantro Mint Chutney or Mint Coriander Chutney is spicy, minty, slightly tangy, creamy, spreadable, nutty, and straightforward. ![]()
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