Cilantro mint chutney indian how to#

This way you can store the chutney for 2 months. This retains the color/texture and prevents any freezer smell from getting in your chutney. Once they are all frozen, remove from the ice-cube tray and transfer them in a freezer bag or freezer container.

Simply pour the chutney in the ice-cube tray (without salt if possible) and freeze. The chutney can stay in the fridge for 2-3 days.įor storing the chutney in the freezer, you need an ice cube tray or smaller container of similar size. Most Important Tip: DO NOT Add Salt in the chutney as it helps in oxidation faster. Store it in an air-tight container or it will turn brownish or even dark blackish green (due to oxidation). ** Always store the chutney right away if not being served. Infact, this tip holds true for all Indian green chutney whether mint chutney or cilantro chutney. It also helps retain the color even if you put the green chutney in the fridge for later use. It’s the mix of these two with fresh cilantro leaves that gives it such a gorgeous and bright green color. The answer is by using a mix of ‘Tomato and Lemon Juice’.

Cilantro mint chutney indian how to#

Now the question that I get Asked the most every time I serve this chutney at home 🙂 How to get this Luscious Green Color in Green Chutney: I like to keep it thick if serving with wraps or kabobs and keep it thin when served with Indian snacks. Once the ingredients are with you, the chutney comes together in 5 minutes and with 2 steps.Īlso, the Consistency of the chutney is up to you or your taste. So, to get the Perfectly Smooth textured chutney, we NEED to REMOVE the Thick Stalks that comes with the Cilantro leaves.Ĭause we only need the fresh, tender leaves and those really thin tender stalks for the recipe. I always thought it was such an easy recipe that I never paid much attention when mom used to make it and that’s what I realized making such easy recipe, You NEED to Follow even simplest of the instructions. It was then I asked my mom ‘How to Make the Green Chutney’? This is a tricky one as till a few years back I was getting a kind of weird texture chutney like many of us.

Hence, I usually make the Cilantro Green Chutney with water as a base. That’s also true but it thickens the consistency, adds even more tang and the probability of your chutney going sour when stored for long is high when made with yogurt. ** You might have seen in many other recipes or even heard from someone, that they add ‘Yogurt’ instead of water. Then ofcourse we do need Water to pulse and make it into a liquid/saucy mix. The Chat Masala / Mango Powder are added to any Indian chutney to give them that tangy flavor which can also be achieved by adding ‘Lime Juice’ (not lemon). Then next comes seasoning like salt, red chili powder (optional) and chat masala or dry mango powder (both are optional). What is Dhaniya Chutney / Indian Cilantro Coriander Chutney made of :Īs the name suggests, the main ingredient is definitely Cilantro also known as Coriander or Dhania in India. You get the idea, it’s THAT Popular & Essential !!! It also an essential Ingredient in lots of Indian dishes like ‘ Hara Bhara Chicken‘ or accompanied with Samosa Curry Buns or Vegetable Curry Puff. This chutney is what we crave when we eat Samosa at home or even at restaurants, it’s what we get along with dosa and other chutney’s and it’s what you get with ALL Indian Street snacks …. So in this recipe post for the chutney, I’m talking all about: Samosa Chutney – Dosa chutney – Hari Chutney This Dhaniya Chutney / Indian Cilantro Coriander Chutney is the MOST Popular chutney all over the world with Indian food.

Dhaniya Chutney | Indian Cilantro Coriander Chutney: extremely delicious, quick and most popular Indian green chutney recipe made using fresh cilantro, tomato, lemon, and water. Pairs amazingly with ALL Savory Indian snacks, salads, savory entree or just about anything.