Add coriander leaves, garlic, green chilli, ginger, sugar, salt, lemon juice and 1½ tablespoons water. Grind them in a grinder until smooth powdery paste. Though I’d recommend you store it in an airtight, glass container to ensure it preserves well. Directions: Add cumin seeds, groundnuts, sesame seeds and coconut in a small chutney jar of mixer-grinder. Once you make it, you can store it in the fridge and use it for 3-4 days. The coriander mint yogurt chutney is ready to serve.In a mixie, blend the greens along with yogurt, ginger garlic paste, green chillies, cumin and salt till it forms a smooth creamy paste.Wash & dry the greens, and then chop the coriander leaves and pluck out the mint leaves, and measure them out.Set aside all the ingredients to make green yogurt chutney.Moreover, you can use this green chutney for samosa and other kinds of chaats too. ![]() I personally love this Coriander Mint Yogurt Chutney with Tandoori Chicken, but it also goes very well with many different kinds of meats, grilled veggies, cheeses, and even paneer tikkas, and kebabs. ![]() Hence, it is best to consume it within a day or two. But after a few hours, the mint chutney starts changing its color from bright green to dark green. It remains fresh in the fridge for 3 5 days. However when used as an accompaniment, a green chutney can immediately elevate any dish you choose to pair it with. It is always best to store green chutney in a clean, airtight container in the fridge. Add all the ingredients to a grinder jar coriander leaves, mint, roasted chana dal, cumin, garlic, ginger, green chilies, salt and lemon juice. ![]() It literally takes only 5 – 10 minutes, with ingredients that are easily available, and ones that are probably already stocked in our kitchens. What I love about this, or any green chutney really, is how simple and easy it is to make.
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