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    Home » Quick & Easy

    MINT CHUTNEY

    September 23, 2020 by untoldrecipesbynosheen 1 Comment

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    This recipe is for a basic mint chutney which is usually mixed with yogurt and eaten with Pulao, Biryani, Kebabs or any curry of your choice. With mint, coconut milk and yogurt on the list of ingredients it is light and refreshing, perfect for a hot summer day.

    Chutney's are a type of condiment that date back to the year 500 BC in India. The word Chutney comes from the Urdu (Pakistan's native language) word "chaatna" which means "to lick". Whether sweet, salty, sour or spicy; their main purpose is to enhance the flavor of whatever you're eating

    Whereas some of the more complex types of chutneys are cooked (for example, mango chutney or plum chutney) the majority are prepared by grinding a combination of fresh ingredients, traditionally in a mortar and pestle and nowadays in a food processor or blender. Some of the most commonly used ingredients in making these mouth watering condiments are mint, cilantro, tamarind, coconut, green chillies, limes, tomatoes, peanuts, mangoes and yogurt. 

    mint chutney

    Mint Chutney

    Delicious Mint Chutney with the addition of microgreens is one of my favorite condiments. Great as a spread on sandwiches !
    5 from 1 vote
    Print Recipe
    Print Recipe
    Prep Time 10 mins
    Total Time 7 mins
    Course Side Dish
    Cuisine Indian, Pakistani
    Servings 6
    Calories 48 kcal

    Equipment

    • Knife
    • measuring cups
    • Measuring Spoons
    • blender

    Ingredients
      

    • 2 cups mint
    • ¼ cup cilantro
    • ¼ cup pea shoots (OPTIONAL)
    • 1 green chillies
    • ¼ cup coconut milk
    • 2 tbsps desiccated coconut
    • 2 tsps pomegranate seeds
    • ¼ tsp garlic
    • ½ tsp salt
    • ½ tsp black pepper
    • ¼ tsp red chilli powder
    • ½ tsp cumin
    • 2 tbsps lemon juice
    • yogurt as needed (OPTIONAL)

    Instructions
     

    • Wash and dry the mint and Cilantro and separate the leaves from the stems.
    • Add all of your liquid (coconut milk and lemon juice) along with the leaves to your blender and pulse till shredded.
    • Add all of the remaining ingredients and puree till you have a fine paste.
    • Pour in an ice cube tray and freeze. Once frozen, I remove the cubes and put them in a ziplock bag for use as needed.
    • For 1 serving of the Chutney, I use 1 cube of the frozen concentrate and mix it with 1 cup yogurt (full fat or fat free) and serve.

    Nutrition

    Serving: -1gCalories: 48kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 3gSodium: 229mgPotassium: 135mgFiber: 2gSugar: 1gVitamin A: 750IUVitamin C: 15mgCalcium: 42mgIron: 1mg
    Keyword chutney, mint chutney
    Tried this recipe?Let us know how it was!

    NOTES:

    1. Pea Shoots are micro greens that are high in antioxidants and carotene. They are not a traditional part of this recipe but I add them for their health benefits (it's a great way to get some greens in and the finicky family members will be none the wiser). 
    2. the chutney puree is made and in my case frozen for future use, the yogurt being added at the time of serving as explained in step 5 of the directions.
    3. It is important not to use the stems for this recipe as they have a high water content and can make the consistency of the chutney very runny. 
    4. Add the liquid first to prevent the greens from getting stuck in the blender blades. You can use a food processor if you prefer, but I've found that my blender gives a finer consistency to my Chutney.
    5. this serves my family of 5 during a single meal. So you can use as many cubes as needed for your party as long as you keep the Chutney concentrate to yogurt ratio consistent. 

    More Quick & Easy Recipes

    • (Pakistani Style) Spicy Cranberry Chutney
    • Aloo Palak (Pakistani Spinach & Potato Curry)
    • Easy Moong Masoor Dal {Lentil Curry}
    • Easy Plum Jam Recipe {Without pectin}

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
    more.

    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

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