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#Pakistani mint chutney recipe full#

Roasted gram (bhunna channa, or a handful sev or a handful ghatiya).

Just add it along with the herb and grind until smooth. You can add any one or more of the below ingredients to thicken chutney. You can also add a tomato instead of yogurt but use the chutney within two days.

Skip yogurt: You can skip yogurt and add some mayonnaise for a thick sauce that is perfect for sandwiches.

Skip Cilantro: If you are destined to hate cilantro then substitute cilantro with more mint.

For tarty chutney: Add lemon juice, tamarind pulp, or raw ginger for a sour chutney for chaat and dips.

For spicy chutney: Add more green chilies, red chili flakes, chat masala, gram masala, or ginger for a spicy kick in the chutney.

Cashews and peanuts are common choices for nuts.

For thick chutney: you may add 1-2 tablespoons of a roasted gram or roasted nuts of your choice.

Since it is a go-to sauce with most Indian / Pakistani snacks, there are many versions of this chutney with little variation in different regions of South Asia. Check out the tips and variations section above or the notes section in the recipe card for ideas. Store in the fridge and consume within a week or freeze. Then mix in yogurt (low-fat or full-fat yogurt both work fine.) Use greek yogurt for a thick and high-protein chutney.ĭo a taste test and adjust any ingredient if needed. Never add the yogurt with blending as that will thin out the yogurt and the chutney will lose a beautifully thick consistency.īlend into a very smooth paste, this might take a few minutes, and scrap the jug at intervals. I add a little yogurt at the bottom of the blender so helps to blend. You can use either a chopper or jug blender for this. So the easy peasy cilantro and mint chutney begins with the blending of all the humble ingredients. You simply blend all ingredients into a smooth puree or paste and you are all set.

Green Chutney is made with a number of variations but the basic ingredients are the same that is Mint or/and coriander, cumin, garlic, green chili, salt, little sugar, lemon, or tamarind pulp.

Check Cook with Manali's Cilantro Chutney here. N this post, I'm trying my best to explain how you can make small changes to suit your taste buds and turn the same chutney into dosa, idli, sandwich, and curry chutney. There are literally hundreds of variations of this chutney and every Indian / Pakistani home has there own favorite version of this recipe. Similarly, you call it cilantro chutney if all the mint is replaced with cilantro. The green chutney is also known as mint chutney if cilantro is replaced with mint. I have added some variations and ingredients you can add in the recipe notes below, but some of my favorite additions are garlic and cumin.What's cooking today? Some sweet and spicy Indian green chutney that is easy, quick, healthy, and nutritious. But like always, the best recipes can be adjusted. I use this on its own or in other chutneys to create more depth of flavor. I add this as is to marinades like my Malai Boti, and in yogurts to create a delicious dipping sauce. It has a handful of ingredients and takes 3 minutes to blend together. This chutney is clearly very simple in all aspects. The beauty in simplicity, and how you can use it to your advantage Needless to say, wilted herbs won’t be as luscious as fresh ones in this. Not only does it look beautiful, but it’s a great dipping sauce for so many things.

#Pakistani mint chutney recipe full#

But be careful, the green chillies can be arose full when blended! I’ve shed a tear here or there after smelling the chutney for too long! You can really see how green these fresh herbs are when you add this chutney into some yogurt. When you blend these two together they create the most delicious aroma, and the hue is unreal. There is nothing like a fresh bunch of mint and cilantro (dhania). Clean eating doesn’t get better than this! The fresher the mint and cilantro, the better the chutney This recipe has a total of 5 ingredients, one of which is water. Another plus, you get to control the flavors and you know exactly what’s going into it. I don’t completely oppose buying chutneys, but if they’re so simple to make at home, like this mint chutney, it’s actually to make it than to go out and buy it. The herbs and green chillies in this combine to create such amazing depth of flavor, making this the perfect example of how often times less is more. Chutneys have the power to make or break your food.