Green Chutney Recipes
FRESH GREEN CHUTNEY
Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.
GREEN CHUTNEY
Serve this gorgeous green chutney with naan bread as a side dish in any Indian meal. Green chilli, mint and coriander give the chutney its colour and kick
Provided by Good Food team
Categories Side dish
Time 10m
Yield Makes 200g
Number Of Ingredients 9
Steps:
- Put all the ingredients in a blender and blend until smooth. Do not blend for too long, otherwise it will become very dark. Season with salt to taste.
Nutrition Facts : Calories 95 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )
You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney
Provided by Sana7149
Categories Asian
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grind all the ingredients with a little water.
GREEN CHUTNEY
Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.
Provided by Rani
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g
INDIAN GREEN CHUTNEY SANDWICH
I thought about posting this recipe after Chef Kate reviewed my recipe of green chutney - Green Chutney ( Indian Mint - Cilantro Chutney )Recipe #156498. This is a sandwich sold on Indian streets and made in many hopes in India.
Provided by Sana7149
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 11
Steps:
- Apply butter on all the four slices, one surface each.
- Apply the chutney on two slices on top of the butter.
- Arrange the sliced vegetables.
- Put the ketchup on top.
- Sprinkle the chat masala.
- Close the sandwiches with the buttered sides of the other two slices down.
- ** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- 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.
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