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. Here are some recipes where you can use this chutney either as a dip or a spread.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. You can add one to two tablespoons of yogurt when blending the chutney to reduce the heat from the chilies. Also, do not store the chutney for a long time if you add onions as the onions may make the chutney watery and thin. If you want to use onion, use less water for grinding. Some versions also call for adding onions. Once they are frozen, transfer them to a freezer-safe container. To freeze the chutney, place them in an ice cube tray and freeze for a few hours. Store the chutney in the refrigerator for up to one week or freeze it for longer shelf life. If you do not like the taste of raw garlic, you can skip it. However, you can alter it and use more mint if you like the strong flavor it imparts. Using the same quantity of mint and cilantro balances the chutney without one of the herbs overpowering the chutney. Add ¼ cup of water and blend into a smooth paste.Ĭhutney is ready to be used or stored. Place cilantro, mint leaves, ginger, garlic, green chili, lime juice, and salt in a blender. Lemon/lime juice: The tang balances the chili so do not skip it. You can also use serrano peppers instead. Green chili: Adjust it as per your preference. Ginger and garlic: These aromatics add a lot of flavor to the chutney. Herbs: Equal quantities of mint leaves and cilantro is used. Also, check out this recipe to make sweet tamarind chutney for chaat.
Read on for ingredients, useful tips, and serving suggestions to make this lip-smacking cilantro chutney. It is ready in 5 minutes and can be stored for up to one week in the refrigerator. There are many ways to make it and the recipe I am sharing is the basic hara chutney. Chewing mint leaves stimulate enzymes that aid digestion. Mint has several health benefits, one of the most important one being it aids in digestion. I like to serve it as a dip with chips too. You can also use it as a spread in sandwiches or wraps.
It pairs well with roasted vegetables, and patties, or can be topped on your salads. Serve it as a dip with samosa, tandoori snacks, or other finger foods, or use it to make chaat (Indian street foods). This Indian mint chutney is so easy to make and can be used in so many ways. This versatile chutney is a blend of mint leaves, cilantro, green chili, ginger, and garlic. Also called pudina chutney or hari chutney, it is a must when making a "chaat". Green chutney is an easy-to-make condiment that is an integral part of Indian snacks and street foods. Green chutney step-by-step recipe with video and photos. Use this pudina chutney in chaats, as a dip with your finger foods, or as a spread in sandwiches and wraps. It can be put together in 5 minutes and can be used in so many ways. Indian green chutney is a versatile condiment that is an integral part of 'chaat' and snacks.
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