![]() I do not use garlic or raw onion in this recipe.Even if it changes color, green chutney still packs the punch of flavor. Adding a teaspoon of vinegar helps to prevent the chutney from browning.Mint leaves turn brown and dark which in turn changes the color of the chutney. Maintaining the bright green color of this chutney for a longer duration is hard.However mint stems are tough and woody so just use mint leaves and discard the stems. Tender cilantro stems are full of flavors and nutrients rich.Taste and adjust salt and lemon to your liking. I like to use my smoothie maker attachment for puree like smooth blending. Roughly chop them so it is easier to fit the blender jar.īlend all ingredients in a blender or food processor until smooth. The sour and tangy taste makes it simply droolicious.Ĭlean and wash mint and cilantro thoroughly under running water. If possible, you can add a few slices of green mango while grinding the chutney.Using a teaspoon of white vinegar helps retain the bright green color.I use both mint and cilantro to make this chutney.Do use it if you have it easily available. ![]()
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