MINT CHUTNEY
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
Provided by Zainab Shah
Categories condiments
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
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.
MINT CHUTNEY
This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Time 10m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
BAKED SAMOSAS WITH MINT CHUTNEY
Provided by Aarti Sequeira
Categories appetizer
Time 1h
Yield 8 samosas, about 1/2 cup chutney
Number Of Ingredients 30
Steps:
- Preheat the oven to 425 degrees F.
- Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
- In a second small saucepan, bring 4 cups water to a simmer and add a generous pinch of salt, bay leaves, 1 teaspoon coriander seeds, peppercorns, chili flakes, and chicken breast. Simmer until cooked through, 8 to 10 minutes.
- Mash the potato and finely shred the chicken and put into a large bowl. Combine with mango, lime juice, chipotle sauce, remaining coriander seeds, cumin, cilantro, and salt and pepper, to taste. Mixing with a spoon or your hands, until well incorporated. Taste for seasoning and adjust, if necessary. Set aside.
- Samosas: Roll the puff pastry out slightly, to flatten the seams. Using a paring knife to trace a 7-inch ring mold or bowl, cut the dough into 8 (7-inch wide) rounds. Cut each into 2 semicircles.
- Put a tablespoon or so of the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the left corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner.
- Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
- In a small bowl, whisk the egg and 1 teaspoon water with a fork until thoroughly combined. Brush the tops of the samosas with the egg wash.
- Bake for 15 minutes at 425 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes. You can flip them over just before you turn the heat down, if you like.
- Chutney: In a food processor, whiz together the mint, cilantro, ginger, lime juice and water until it all comes together as a sauce. There'll probably still be little bits of leaf in the sauce, but I like how those taste, so no worries. Pour the chutney into a bowl.
- In a small pan, over medium heat, warm the oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with a lid until they stop spluttering. Make sure they don't burn! If they do, start over. No big deal. I do it all the time! Immediately add the seeds and oil to the chutney. It will sizzle so stand back. Once you've poured in all of the oil, you can even spoon a little chutney into the pan (cue sizzling again!) so that you pick up all that lovely oil. Pour into the bowl with the chutney.
- Serve samosas hot, with the chutney... and bask in gratitude for the great ideas we all come up with, for our sensitive taste buds and for the blessing of good friends!
- In large bowl, combine the flour, buttermilk, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes. You can put this in the refrigerator, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.
- Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.
FRESH COCONUT AND MINT CHUTNEY
Provided by Food Network
Number Of Ingredients 9
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.;
MINT CHUTNEY
Categories Condiment/Spread Onion Quick & Easy Raisin Mint Summer Simmer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 9
Steps:
- Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.
- Transfer to a bowl and cool completely. Stir in mint just before serving.
CUCUMBER MINT CHUTNEY
From the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series comes this recipe that was actually a part of a complete main-dish, but I was intrigued w/this unique idea. It was used w/fish cakes & I think it would be such a refreshing alternative to tartar sauce & other sauses used for them. I also feel it would work very well w/roasted or grilled lamb. I hope you will ck it out for me so I will know if my pers taste & instincts are well-founded. *Enjoy*
Provided by twissis
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
- Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.
Nutrition Facts : Calories 21.8, Fat 0.1, Sodium 2.2, Carbohydrate 4.7, Fiber 0.6, Sugar 3.1, Protein 0.5
YOGURT-MINT CHUTNEY
Delicious and goes great with BBQ skewers (vegetarian or otherwise!).
Provided by stellarr
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g
MINT CHUTNEY
Complement and cool a curry with some homemade mint chutney
Provided by Roopa Gulati
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 27 calories, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.07 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.
5 MINUTE MINT CHUTNEY
Make and share this 5 minute Mint Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put all the above in the blender and blend till smooth.
- Use on sandwiches, as a dip, with your favourite kebabs, scones!
Nutrition Facts : Calories 73.2, Fat 0.3, SaturatedFat 0.1, Sodium 163, Carbohydrate 17.1, Fiber 2, Sugar 11.5, Protein 1.6
CILANTRO MINT CHUTNEY
Steps:
- Purée all ingredients in a blender, leaving some texture.
More about "mint chutney recipes"
EASY MINT CHUTNEY (5 MINUTES!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.7/5 (3)Calories 22 per servingCategory Condiment
- To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
- Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.
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