![]() However adding one extra thickening ingredient to the chutney adds so much flavor, deliciousness, texture and also makes it easier to blend. The basic version of this chutney uses just 6 ingredients – fresh coriander leaves, green chilies, garlic, lemon juice, cumin and salt. Tamarind Chutney What you need to make this 2 to 3 green chilies remove seeds to adjust heat if needed 1 cup packed fresh mint leaves 1 cup packed cilantro pack it really well or use 2 cups lightly. This may be one of the reasons this chutney is eaten with fried snacks and heavy to digest foods. Eating this coriander chutney may aid in digestion, prevent heartburn and bloating. CORIANDER MINT CHUTNEY Ingredients - Chat masala Ground nuts tsp cumin seed powder Few mint leaves lemon juice 2 green chillies 1 cup coriander leaves. It is this coriander chutney that contributes to the awesomeness of the sandwiches!Īpart from being delicious, this chutney is also healthy since coriander leaves have many health benefits. This cilantro chutney is the main component of Bombay Sandwiches & the Grilled Veg Sandwiches. Mumbai street food is hugely popular all over India and you will find the best Indian sandwiches there on the streets & cafes. Mint stalks are thicker than cilantro and will spoil the texture and taste if added.In this post I share the ever popular Mumbai Street Style Cilantro Chutney recipe, plus my variations with tips & tricks to make the best. Also, you absolutely must get rid of the stalks and put the leaves only if you're adding mint. Do remember, however, that mint can turn the chutney considerably darker. In fact, mint coriander chutney is an entity in its own right and I sometimes make it instead of a straight coriander chutney. Mint leaves are another lovely addition to the chutney.If you're adding yogurt, do away with the lemon juice. Besides, it gives the chutney an added body and tartness. Of course, yogurt will change the colour but it still looks pleasing. Layering this in the way mentioned in the above 3 steps helps the chutney to grind very finely. Now add the remaining coriander, mint and raw mango. Add the green chillies, ginger, cumin seeds, cumin powder, salt, asafoetida. A spoonful or two of yogurt is one of them. Add half of the coriander, mint and raw mango. Having said the above, there are some things you could add.If you throw in things like ground cumin or black salt (amchur), it robs the chutney of its vibrant green hue. After years of making this chutney, I have noticed that less is more and the best taste and color comes with just a dash of salt and pepper. If you want to preserve the bright green color of the chutney, use the freshest coriander you can find on the supermarket shelf and don't add any spices to the ingredients while making it.Strictly speaking, the best chutney is made with just the leaves, but who has the time to separate every leaf from its stalk? Adjust the spice by changing the quantity of the green chillies. If you like it more smooth, grind for longer with an additional 1-2 teaspoons of water. The consistency of this chutney can be adjusted according to your liking. This makes for a smoother chutney and unless you have a Vitamix type blender, pureeing it becomes easier sans stalks. Reduce the amount of lemon juice to 1-2 teaspoon if adding mango. Do chop off the thick cilantro stems if you have a moment extra.Or you can use a milder variety of green chilli, Thai chillies being quite hot as you might know. If you like, you can add or subtract the chillies depending on how much heat you can take. I usually put three Thai green chillies in two bunches of cilantro and this makes the chutney moderately hot. Adjust the number of green chillies according to your taste.Becomes difficult to scoop up with a piece of samosa or roll. Don't add too much water while blending the chutney or it might turn runny.
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