1/21/2024 0 Comments Mint chutney recipe indian![]() Then add water little by little and blend. Method: If using roasted gram, just add all the ingredients and blend first. You can find a detailed step by step guide here on this post of pudina chutney. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches. One of the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day. Tip to make the chutney smooth you need a heavy duty blender otherwise soak the roasted red chilies for some time in water before blending. Temper as mentioned above in the recipe card. If using fried gram just blend all the ingredients without onion. Cool and then blend with other ingredients. Method: Heat a tsp oil and roast red chilies, chana dal until golden. ¾ tsp tamarind paste or little tamarind soaked in hot water So there are many different ways to make coconut chutney with varying ingredients.ġ ½ tbsps chana dal for aroma or fried gram / bhuna chana You name it and you can find a chutney in some or the other regional cuisine.Ĭoconut chutney originated in South India and was a traditional staple especially in the coastal regions where coconuts were grown in abundance. It is later optionally tempered with oil, mustard seeds, dried red chilies, asafoetida and curry leaves.Ĭhutney is a savory condiment originated in India and is made with a myriad of ingredients like vegetables, fruits, nuts, lentils, herbs and the list is endless. With spicy and nutty flavors, these will surely impress your entire family including kids! About Coconut ChutneyĬoconut chutney is a traditional South Indian condiment made by blending fresh coconut meat with chillies, cumin, ginger and salt. My family loves a change each time, so over the years I have perfectioned making so many variations of coconut chutney which I have shared in this post. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well.Coconut chutney is beyond easy to make! At home we make it at least 3 to 4 times a week since it is the perfect partner for all Indian dishes. Once you make it, you can store it in the fridge and use it for 3-4 days. The coriander mint yogurt chutney is ready to serve.In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.Set aside all the ingredients to make green yogurt chutney.Moreover, you can use this green chutney for samosa and other kinds of chaats too. I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with. It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. What I love about this, or any green chutney really, is how simple and easy it is to make. ![]()
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