Cilantro Mint Chutney Recipes

Steps:

• Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.

Steps:

• For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
• Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
• For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
• Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
• Serve hot with naan, cabbage and drizzled with cilantro mint chutney.

Steps:

• Grind all the ingredients with a little water.

Steps:

• Place all ingredients in blender. Cover and blend on medium speed until smooth.
• Tightly cover and store in refrigerator up to 10 days.

Steps:

• Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
• Dissolve the tamarind paste in a tablespoon of water.
• 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
• Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
• I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
• Taste the puree and season to taste.
• Heat a non-stick skillet on meadium heat.
• Add the oil, and when the oil is warm add the herb puree.
• Stir around until the water evaporates and the mixtures darkens in color.
• Cool and transfer to an airtight container. Store in the refrigerator.
• This chutney can be served with samosas, pakora, fritters or other savory snacks.
• It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
• You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.

Steps:

• Preheat oven to 325° F.
• On a small baking sheet toast almonds in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind almonds. Add remaining ingredients and salt and pepper to taste and blend until combined well. Chutney may be made 1 day ahead and chilled, covered.

Steps:

• Purée all ingredients in a blender, leaving some texture.

Steps:

• In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.