I use a water meter to test the wetness of the soil and water accordingly. Plant it in soil that has a good mix of compost and potting soil and provide it with 6-8 hours of sun. Get a sapling from a friend, neighbor or your local nursery. Recipe Details Mint Chutney Active 10 mins Total 10 mins Serves 12 servings Makes 1 1/2 cups A fresh, sharp, and spicy Indian condiment that's quick to put together. This Indian vegetarian sandwich is a hassle-free, all-season snack loaded with the goodness of fresh veggies, making for an immensely gratifying bite. Mint doesn’t grow from seed, as far as I know. Bombay sandwich is a deliciously wholesome sandwich with generous amounts of lip-smacking fresh cilantro-mint chutney and thinly sliced veggies layered between slices of soft bread. Keep the pot close to your kitchen, so you can run out and snip out a few sprigs to add to your dals, salads, rice dishes or soups. There is no need to even bring the mint indoors, unless there is a frost danger. I grow it in a large pot and it serves me well for all my needs throughout the year. It can literally take over your garden beds and your lawn. In fact, in warm regions like US Zone 8a/8b, where I live, mint or pudina grows aggressively if planted on the ground. 2 tablespoons 18g unsalted, roasted peanuts. No matter what part of the world you live in, it is super easy to grow this herb. 2 ½ cups 62g packed cilantro (including stems) ½ cup 13g packed fresh mint leaves. Let’s talk about growing mint and cilantro… It’s mixed through yoghurt to make green chutney raita which is served on the side with rice dishes such as biryani or pulao.The chutney recipe giver with my dog Chutney It’s also used as a spread in sandwiches, or bun kebabs (Pakistani street food style burgers). It’s a necessary element to make all sorts of chaat adding flavour and spice. In India and Pakistan, green chutney (or as we call it hari chutney) is eaten with pretty much everything - it’s served on the side as a dip with popular snacks such as samosas, spring rolls and pakoras (fritters) or with shami kebabs and biryani. So you have made a jar of green chutney - what can you do with it?! Once you have all the ingredients ready, just place them in the blender, and blend till a smooth paste is formed.
I also add roasted and ground cumin seeds ( bhuna zeera as we call it in Pakistan) which is something that is always in my spice box, and adds an extra flavour dimension to this super simple chutney. Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine. Other than these main ingredients there are a few supporting characters - salt, lemon juice and vinegar. Or add more mint, and decrease the amount of coriander - it's all upto you! The recipe I have shared is for a coriander mint chutney but you can skip the coriander and use only mint. 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). cup mint leaves properly cleaned, washed and separated leaves. Ingredients Cilantro (Also known as Coriander in India) Apart from leaves, we can use stems for making chutney. You can however switch up the ingredients based on personal preference. 1 bunch cilantro (large bunch) properly cleaned, washed, just a little trimmed stems, 1 large bunch should yield 3 tightly packed cups. The main ingredients needed to make green chutney are unsurprisingly green in colour - they are coriander leaves ( dhaniya), mint leaves ( pudina) and green chilies. Coriander and mint chutney is a traditional, versatile and flavorful Indian condiment that is commonly served with various snacks, appetizers, and main dishes. It’s like the Desi version of ketchup except it’s green and depending on the amount of green chilies you add, can be mild or super spicy! How do you make green chutney? Dhaniya Pudina Chutney also known as the Green or Hari Chutney.
Green chutney or coriander mint chutney is a versatile Pakistani / Indian chutney made with coriander, mint leaves and green chilies.
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