A refreshing and flavorful chutney perfect for Ramadan, made with fresh coriander and mint leaves.
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Wash the coriander and mint leaves thoroughly and drain excess water.
In a blender, add all ingredients along with a little water.
Blend until smooth. Adjust salt and spice as needed.
Transfer to a bowl and refrigerate for 15 minutes before serving.
Serve with samosas, kebabs, or pakoras.
Adjust the number of green chilies according to your spice preference.
For a thicker consistency, reduce the amount of water.
Adding yogurt is optional but adds creaminess to the chutney.
How can I make a vegan version of Ramadan Green Coriander-Mint Chutney?
To make a vegan version of this chutney, simply omit the yogurt or replace it with a plant-based yogurt alternative. The rest of the ingredients remain the same, ensuring you still enjoy the refreshing flavors.
What are some good storage tips for leftover coriander-mint chutney?
To store leftover chutney, transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for up to a week. For longer storage, you can freeze the chutney in ice cube trays and transfer the cubes to a freezer bag for up to three months.
What can I serve with coriander-mint chutney during Ramadan?
Coriander-mint chutney pairs wonderfully with a variety of dishes. You can serve it with samosas, kebabs, pakoras, or even as a dip for fresh vegetables. It's a versatile condiment that enhances the flavors of many Ramadan meals.
Can I substitute any ingredients in the coriander-mint chutney recipe?
Yes, if you don't have fresh coriander or mint, you can use dried herbs, but the flavor will be less vibrant. Additionally, if you prefer a milder chutney, you can reduce the number of green chilies or omit them altogether. For a different flavor profile, try adding a small amount of tamarind paste.
What is the best way to adjust the spice level in the chutney?
To adjust the spice level in your coriander-mint chutney, you can add more or fewer green chilies based on your preference. If you accidentally make it too spicy, adding more yogurt or a bit of sugar can help balance the heat.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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