Similarly, keep in the water for 5-10 minutes, remove and add to blender.ģ) Add rest of the ingredients (salt, sugar, green chilies, ginger, chaat masala, lemon juice, little water) into the blender jar.Ĥ) Blend till everything is smooth. But do cut and discard about ½ inch or so of dirty end stems. Or if your herbs are not that dirty then you can just rinse them.Ģ) Now for the cilantro keep the stems. If your herbs are really muddy, then you might have to repeat the process 2-3 times. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. Keep the leaves in a bowl of water for 5-10 minutes, let the dirt settle at the bottom. It is easily available in any Indian grocery store.ġ) Pluck the mint leaves and discard the stems. It is an important ingredient to make good tasting, flavorful mint chutney. Also, it helps to retain the green color of the chutney. It acts as a preservative and keeps the chutney fresh. The spice level is totally adjustable here. Increase the amount for a more spicy taste. Green chilies: The amount mentioned below makes the moderate spicy chutney.Use stems and leaves both in the chutney.
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