5 Minute Mint Chutney Recipes
5 MINUTE MINT CHUTNEY
Make and share this 5 minute Mint Chutney recipe from Food.com.
Provided by Mini Ravindran
Categories Chutneys
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put all the above in the blender and blend till smooth.
- Use on sandwiches, as a dip, with your favourite kebabs, scones!
Nutrition Facts : Calories 73.2, Fat 0.3, SaturatedFat 0.1, Sodium 163, Carbohydrate 17.1, Fiber 2, Sugar 11.5, Protein 1.6
MINT CHUTNEY
Categories Condiment/Spread Yogurt Low Sodium Coconut Mint Almond Summer Jalapeño Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 14
Steps:
- In a small heavy skillet heat oil over moderate heat until hot but not smoking and cook chilies, fennel seeds, cumin, coriander seeds, and coconut, stirring, until coconut is golden, about 5 minutes, being careful not to burn them. In a blender blend spice mixture with remaining chutney ingredients until smooth. Chill chutney, covered, at least until cold, about 2 hours, and up to 2 days.
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- To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
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- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.
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