Best 3 Mint And Cilantro Chutney Recipes
**Introduce the dish to lead to the recipes inside the article.**
**Mint and cilantro chutney** is a vibrant and aromatic condiment that adds a burst of freshness and flavor to a wide range of dishes. This versatile chutney is a staple in many Indian and Southeast Asian cuisines, and it can be used as a dipping sauce, marinade, or spread. Made with a combination of fresh mint and cilantro leaves, along with green chilies, ginger, garlic, and spices, this chutney is packed with flavor and nutrients. It is a great way to add a pop of color and zest to your meals, and it is also a healthy and refreshing addition to your diet.
**Recipes included in this article:**
* **Basic Mint and Cilantro Chutney:** This is a classic recipe for mint and cilantro chutney that is easy to make and versatile in its uses. It is perfect for beginners or those who want a straightforward and flavorful chutney.
* **Roasted Red Pepper and Mint Chutney:** This variation adds roasted red peppers to the traditional mint and cilantro chutney, giving it a smoky and slightly sweet flavor. It is perfect for grilled meats and vegetables or as a spread for sandwiches and wraps.
* **Coconut and Mint Chutney:** This recipe incorporates coconut for a creamy and rich texture. It is a great choice for dishes like curries, stir-fries, and grilled fish.
* **Tamarind and Mint Chutney:** This tangy and sweet chutney uses tamarind paste to add a unique flavor profile. It is perfect for dipping pakoras, samosas, and other fried snacks.
* **Green Apple and Mint Chutney:** This refreshing chutney uses green apples for a sweet and tart flavor. It is perfect for grilled chicken or fish, or as a topping for salads and yogurt bowls.
MINT AND CILANTRO CHUTNEY
Steps:
- Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed.
VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY
Vegetable Pakoras are savory little vegetable dumplings that are fried. Often times, they are served over mint and cilantro chutney, then drizzled with sweet and sour sauce. Besan (the chickpea flour) is easier to find in supermarkets these days; I found mine in the baking section at Whole Foods. Just ask someone at your grocery store. Enjoy!
Provided by Sommer Clary
Categories Vegetable
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
- Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
- In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
- For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.
Nutrition Facts : Calories 94.6, Fat 3.1, SaturatedFat 0.4, Sodium 262.5, Carbohydrate 14.2, Fiber 3.5, Sugar 4.8, Protein 3.7
SEARED PRAWNS WITH LIME WITH MINT AND CILANTRO CHUTNEY
Provided by Food Network
Time 45m
Yield 8 skewers
Number Of Ingredients 17
Steps:
- Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
- Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
- Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
- Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
Tips:
- Use fresh herbs for the best flavor. If you don't have fresh mint or cilantro, you can use dried herbs, but the flavor will be less intense.
- Adjust the amount of chili pepper to your taste. If you like spicy food, you can add more chili pepper. If you don't like spicy food, you can omit the chili pepper altogether.
- If you don't have a food processor, you can chop the herbs and nuts by hand. However, a food processor will make the process much easier and faster.
- Serve the chutney immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Mint and cilantro chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially good with grilled meats and fish, but it can also be used as a dipping sauce for vegetables or as a spread for sandwiches and wraps. If you are looking for a new and exciting way to add flavor to your meals, give this mint and cilantro chutney a try.
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