#Mint chutney for tikka how to

The ingredients are simply added to a blender jar and blitzed until smooth. There is no oil or added preservatives used to increase shelf life.

#Mint chutney for tikka how to

Roasted and Ground Cumin - In the recipe card below, I have provided details on how to make this quick spice mix at home easily. Alternatively, you can use jalapeno chilies. Green Chilies – You can de-seed and use chilies to reduce heat. Onion – This adds thickness to the chutney and makes it extremely flavorful. If you worry about the garlic breath, reduce the quantity to 1 clove. We love a lot of garlic flavor in our chutney so I have added 3 fat cloves of garlic. Ginger, Garlic – Both these ingredients can be added as per taste and preferences. Mint Leaves – Avoid the thick stems completely and just use the fresh leaves. Wash and dry the leaves well (this can be done a day earlier). Why does Green Chutney turn Black in colour?Ĭilantro (Also known as Coriander in India) – Apart from leaves, we can use stems for making chutney.Why is My Cilantro Chutney Bitter in taste?.(one of the reasons, its good for digestion). The aroma of a freshly ground chutney is distinct. If you haven’t tried a chutney before, you most definitely should! It is not all that spicy and when paired with the right choice of appetizers add so much flavor and depth. We love them as sandwich spreads (Chutney Sandwich) or prefer it as an accompaniment to Indian Starters or Appetizers. Our refrigerator is never without a jar of Chutney. They add so much taste, flavor and scientifically proven to aid in digestion apart from a host of health benefits.Ī jar of Cilantro Mint Chutney never lasts more than couple of days because it pairs well with everything from Indian Snacks to Main Course. Indian Cuisine is incomplete without 3 important Condiments or Indian Sauces – Chutney, Pickles and Raita. It remains one of the most loved accompaniments, without which our meals are incomplete. This easy to make, low on prep, no cook condiment can be made with basic ingredients.Ĭilantro Mint Chuntey is that green condiment that you see in most Indian Restaurants. And, it introduces a good number of the core ingredients/spices used in Indian curries and Indian cooking overall.Cilantro Mint chutney, also know as Green Chutney or Coriander Chutney is a popular Indian condiment served with Indian meals, especially snacks or appetizers. If you have folks around your table who think they don’t like Indian food, the tikka is a good on-ramp. But I picked up Maya’s book about 10 years ago, and at that point there were only three recipes I wanted - samosas, chicken tikka (not masala), and cilantro-mint chutney.Įven though I now have a broader repertoire when it comes to cooking and eating Indian food, I come back to these dishes again and again because you can’t go wrong with good marinated grilled chicken and a fresh chutney. So, why Maya Kaimal, not Madhur Jaffrey, widely thought of as the authority on Indian cooking? I do have Madhur Jaffrey’s Illustrated Indian Cookery (both books live in the kitchen, which tells you something). You might recognize the name from her line of simmer sauces (the coconut curry is delish!) available at Costco and other stores.

When I reach for an Indian cookbook, my go-to is Curried Favors: Family Recipes from South India.