Coriander Mint Chutney Recipes
CORIANDER AND MINT CHUTNEY
This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
- Remove from mixer into a serving bowl.
- Add salt and sugar.
- Stir in lemon juice.
- Serve alongside cutlets, kebabs, etc.
- or as a sandwich spread.
- NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
- Enjoy!
CORIANDER MINT CHUTNEY
This is a delicious, fresh-tasting chutney from Madhur Jaffrey's Indian Cooking. I love it! I generally serve it with any Indian meal I make, but I think it's equally delicious served along-side a grilled steak or chicken. I'll have to try it with my Wedding Chicken or with steak fajitas. Bet it would be great as a marinade for grilled shrimp too. Ok - you get that I think it's delicious.
Provided by charlie 5
Categories Chutneys
Time 15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.
CORIANDER, MINT, AND CHILI CHUTNEY
Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.
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- Pick the leaves from the coriander and mint, and cut the stalks off the chillies.Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or food processor.
- Squeeze in the lime juice, then blend to a smooth paste.Serve straight away, or keep this chutney, refrigerated, in an airtight container for up to 5 days.
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4.8/5 (25)Total Time 15 minsCategory Side DishCalories 14 per serving
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- In a mixie or blender grind all the above ingredients to a smooth paste using 3 to 4 tablespoons water.
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#15-minutes-or-less #time-to-make #course #preparation #sauces #chutneys #condiments-etc #easy #marinades-and-rubs #3-steps-or-less
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