The texture will change a little when thawed but you can use it to make Hariyali Pulao or Green Curry. If you have mistakenly made a big batch, then freeze it in ice cube trays. Make small portions of this chutney as it tastes the best when made fresh. Use freshly squeezed lemon juice for the best result.įor extra flavor, you can add some chaat masala and roasted cumin powder. Also do not increase the mint leaves otherwise the chutney will become darker in color.
#Mint chutney pro
Pro Tips By NehaĪlways use fresh coriander leaves and mint leaves to make the green chutney recipe.ĭiscard the thick mint stems as they can make the chutney bitter. Serve the mint coriander chutney at room temperature or chilled. In that case, push the herbs down with a spatula a few times. Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. Scape the sides of the blender a few times while blending. Or a food processor along with 2-3 tablespoon of cold water.īlend until smooth.
Make The ChutneyĪdd 2 cups of cilantro (tightly packed), 1 cup of mint leaves (tightly packed), 3-4 chopped green chilies, ½-inch piece of ginger (chopped), 3-4 peeled garlic cloves, ¼ teaspoon asafetida, ½ teaspoon cumin seeds, ½ teaspoon salt, 3 tablespoon lime juice and 2 ice-cubes to a blender jar Rinse the leaves very well with water 2-3 times to make sure there is no dirt in them.Ĭhop the green chilies and ginger and peel the garlic cloves.
#Mint chutney how to
Try this tip and thank me later 🙂 How To Make Green Chutney PreparationĬhop off the roots of the cilantro and discard the thick stems of the mint. By adding 1-2 ice cubes while blending the chutney, the temperature is kept under control and the chutney doesn’t lose its lovely color. When the herbs are blended, the heat from the blender turns them dark in color. Secret Ingredient – My mom’s secret ingredient to keep the color of this chutney vibrant green is ice-cubes.
Adjust the green chilies as per your taste. Use freshly squeezed lime juice for the best result. Others – You will also need fresh ginger, green chillies, garlic, asafetida (hing), cumin seeds, salt, and lime juice. You can use the tender stems of cilantro as they are very flavorful but make sure to discard the mint stems as they are bitter in taste and can make the chutney bitter too. Herbs – You will need cilantro (coriander leaves) and mint. This green chutney is made using simple ingredients which are available in most grocery stores. This Indian green sauce is vegan, vegetarian, oil-free, and can be easily made gluten-free. You can scale the recipe up or down as per your requirement. My recipe will give you approximately ¾ cup of mint coriander chutney. She has a secret tip to keep the color of this chutney vibrant green. This recipe of Indian green chutney is my mom’s recipe and whoever has tasted it has confirmed that this is the best mint coriander chutney they have ever tasted. However, each and every home has its own way and set of ingredients to make this flavorful condiment. Tangy green chutney is a very popular chutney in India and it’s made in most households. Hara is green in Hindi and because of its green color, it’s also called Hari Chutney. Green Chutney (Cilantro Mint Chutney, Indian Green Sauce, Mint Coriander Chutney) is a tangy and spicy Indian accompaniment made using fresh cilantro, mint, fresh ginger, green chilies, and a few spices. Here are some more chutney recipes that you might like – Guava Chutney, Mint Chutney, Coconut Chutney, Dahi Chutney, and Garlic Chutney. I have shared a secret tip for the vibrant green color of this Indian green sauce (vegan, can be easily made gluten-free). Make it using simple ingredients in under 10 minutes. This tangy and spicy Green Chutney (Mint Coriander Chutney, Cilantro Mint Chutney, Indian Green Sauce) is the perfect accompaniment to serve with appetizers or Indian meals.
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