Showing posts with label Dips. Show all posts
Showing posts with label Dips. Show all posts

Thursday, 12 October 2017

Mint Chutney

Mint Chutney

Mint chutney is a very popular dip in the Indian Cuisine. It is served with main course food and as a dip for poppadoms. This is a simple and quick recipe for yummy home made mint chutney.
Serves 2 – 4 people
Duration – 5 minutes

INGREDIENTS:

Fresh Mint 1 bunch or 100gms
Green Coriander 50 gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Amchoor or Dried Mango powder 1/4 tsp
Salt to Taste
Yoghurt ¼ cup

METHOD

Wash the coriander and mint in water. In a liquidiser, add all the ingredients except lemon and yoghurt. Now turn it on for a few minutes till all the ingredients are nicely mixed. Add the yoghurt and turn the mixer for just 5 seconds. Take it out in a bowl and add lemon juice. Mix well, your spicy and yummy mint chutney is ready to be served with poppadom or indian main course.
You can store it in the fridge for 4 – 5 days.

TIP : The taste of the coriander and mint is in the stem. So after cleaning it throughly with water just chop off the tips and add some tender stems. For a milder taste in mint chutney, add more yoghurt.

Sunday, 3 May 2015

SPICY CORIANDER CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week or max 10 days, store in the refrigerator or fridge. 
Serves 2 – 4 people
Duration - 5 minutes

INGREDIENTS:

Fresh coriander 1 bunch or 100gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Salt to Taste
Water ¼ cup

METHOD

In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well. 
You can store it in the fridge for 7 - 10 days.

TIP : To get the nice bright green colour of the chutney add a cube of ice while using the liquidiser.

Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.

Thursday, 5 February 2015

SWEET TAMARIND CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

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