Fresh Mint Chutney Recipes

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Steps:

• In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;

Steps:

• Put the onion in a mesh strainer and rinse for about 5 seconds under cold running water. Transfer to an electric mini-chopper and add the chile, ginger, salt, and sugar. Grind to a coarse texture, stopping the machine to scrape down the sides several times. Add the lime juice, water, and mint. Process to a fine texture; it should resemble a thick pesto. Occasionally stop the machine and scrape down the sides to facilitate an even puree.
• Transfer to a serving bowl and set aside for 5 to 10 minutes to allow the flavors to bloom. Taste and adjust the flavors. Add water by the teaspoon if the relish is too thick; however, it should not be liquid. Set aside for at least 30 minutes for the flavors to meld and for the texture to slightly thicken. The initial bright green color will dull, but the flavor will remain robust. This relish tastes best fresh but can be refrigerated for up to 2 days.

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!

Steps:

• Coarsely purée all ingredients in a food processor.

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

Steps:

• Blitz the mint leaves, sugar and yogurt with some freshly ground black pepper until well blended. Add the lime or lemon juice before serving.