Spicy Cilantro And Mint Chutney Recipes
CILANTRO MINT CHUTNEY
The traditional dip for Indian tikkas, this is a great all-around sauce to add to your repertoire. Makes a great marinade, salad dressing, dip or condiment.
Provided by GypsyPlate
Categories Sauce Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Blend cilantro, mint, jalepeño, garlic, ginger and lemon juice in blender or food processor into a smooth paste.
- Add yogurt, blend. Add salt, pepper and sugar to taste.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CILANTRO MINT CHUTNEY
Steps:
- Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
- The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
CILANTRO CHUTNEY (GREEN CHUTNEY)
Steps:
- Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don't have to add more water later.
- Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well. Add cilantro and the remaining ingredients to the blender and blend for 30 seconds.
- Adjust seasoning and consistency. Store chutney in refrigerator for up to a week.
Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 92 mg, Sugar 1 g, ServingSize 1 serving
SPICY CILANTRO AND MINT CHUTNEY
Categories Condiment/Spread Food Processor No-Cook Quick & Easy Dried Fruit Mango Mint Hot Pepper Cilantro Gourmet
Yield Makes about 1/3 cup
Number Of Ingredients 7
Steps:
- Toast cumin seeds in a small dry skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Blend seeds with cilantro, mint, chiles, amchoor, and salt in a food processor until very finely chopped, then transfer to a small bowl and stir in lemon juice.
- *Available at Indian markets and Kalustyan's (800-352-3451).
MINT CHUTNEY
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
Provided by Zainab Shah
Categories condiments
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.
More about "spicy cilantro and mint chutney recipes"
HALIBUT WITH SPICY MINT-CILANTRO CHUTNEY RECIPE | …
From myrecipes.com
4.5/5 (10)Calories 286 per serving
- Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.
- Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.
INDIAN CILANTRO-MINT CHUTNEY RECIPE - MASALA AND CHAI
From masalaandchai.com
5/5 (3)Total Time 20 minsCategory CondimentCalories 15 per serving
- Prep the cilantro and mint. If working with bunches of cilantro from a grocery store, cut 1/2 inch off of the end of the stems but leave the rest intact. Remove any dead leaves/sticks, thicker sticks, or other plants that may have grown in with the cilantro. For the mint, remove all leaves from the stems. Wash the herbs and strain out any water.
- Add all the ingredients to a high powered blender except for the water. Pulse several times while slowly adding water until the herbs starts to break down. Be sure to pause a few times to scrape down the sides and push the herbs down towards the blades. Blend for 5-7 minutes with the lid on until the mixture is smooth and thick. At this point, taste and adjust it for salt, lemon, and spice levels.
- Set a 16oz mason jar onto a plate to catch any chutney that falls out of the blender. Pour the mixture into the mason jar. Add about a tablespoon of water to the blender to rinse out any chutney and pour into the mason jar. Close the mason jar tightly and give it a few shakes.
CILANTRO MINT CHUTNEY RECIPE | FEASTING AT HOME
From feastingathome.com
4.9/5 (55)Calories 21 per servingCategory Sauce
CORIANDER CHUTNEY RECIPE - MILD SPICY CILANTRO CHUTNEY ...
From foodviva.com
Servings 0.33Estimated Reading Time 3 mins
CILANTRO MINT CHUTNEY - HARVEST AND WILD FEASTS
From totalfeasts.com
5/5 (6)Servings 6Cuisine IndianCategory Sauces, Side Dish
MINT CILANTRO CHUTNEY (INDIAN GREEN CHUTNEY) - PIPING POT ...
From pipingpotcurry.com
4.8/5 (26)Total Time 10 minsCategory Side DishCalories 23 per serving
- Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.
CILANTRO MINT CHUTNEY RECIPE - WHISKAFFAIR
From whiskaffair.com
4.2/5 (16)Total Time 15 minsCategory AccompanimentCalories 20 per serving
- Try not to use water, but if it's getting difficult to blend, add a tablespoon or two of water and then blend.
CILANTRO MINT CHUTNEY - COOK WITH MANALI
From cookwithmanali.com
4.8/5 (4)Estimated Reading Time 2 minsServings 0.5Calories 39 per serving
- Check seasoning [salt, lemon juice, spices] and adjust to taste. Also adjust the consistency of the chutney according to preference by adding more or less water.
ROAST CHICKEN WITH CILANTRO-MINT CHUTNEY RECIPE - NIK ...
From foodandwine.com
Category Whole ChickenTotal Time 3 hrs 45 mins
- Combine mint, cilantro, jalapeño, 1/4 cup water, lime juice, 1 teaspoon salt, and cumin in a blender; process until smooth. Place half of chutney in an airtight container, and chill until ready to serve.
- Whisk the remaining half of the chutney in a large bowl with the yogurt and oil. Pat the chicken pieces dry with paper towels. Using a knife, score each piece of chicken several times, about 3/4 inch deep. Sprinkle with remaining 2 teaspoons salt. Transfer the chicken to the bowl, and turn to coat evenly with yogurt mixture. Cover with a lid, and chill 2 hours.
- Preheat the oven to 350°Fwith rack 8 inches from heat. Place a wire rack inside a rimmed baking sheet. Place the marinated chicken pieces, skin side up, on the rack, wiping off excess marinade. Roast in preheated oven until internal temperature of breast registers 160°F, about 1 hour 10 minutes.Increase heat to broil (do not remove chicken), and broil until skin is crispy, 4 to 5 minutes. Remove chicken from oven, and let rest 10 minutes. Serve with reserved chutney.
SPICY MINT, CILANTRO, AND CHIA SEED CHUTNEY
From saveur.com
Author Kat Craddock
CILANTRO & MINT CHUTNEY – BITE VEGETARIAN
From bitevegetarian.com
MINT CHUTNEY - MANJULA'S KITCHEN | INDIAN VEGETARIAN RECIPES
From manjulaskitchen.com
SPICY CILANTRO AND MINT CHUTNEY RECIPES
From tfrecipes.com
MIKE’S HOT SPICY RECIPES
From mikes-hot-spicy-recipes.tripod.com
QUICK! EASY! DETOXIFYING! SPICY CILANTRO CHUTNEY RECIPE ...
From youtube.com
CILANTRO CHUTNEY – THE CHUTNEY LIFE
From thechutneylife.com
MINT-CILANTRO CHUTNEY - SAVEUR: AUTHENTIC RECIPES, FOOD ...
From saveur.com
10 BEST SWEET AND SPICY CHUTNEY RECIPES | YUMMLY
From yummly.com
CILANTRO AND MINT CHUTNEY • MAYA KAIMAL FINE INDIAN FOODS
From mayakaimal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love