![]() Don't overblend: If you blend everything for too long, the heat of the blender will cook the herbs and the chutney will lose its refreshing taste. Ingredients 1 cup loosely packed mint leaves 1 cup loosely packed cilantro (leaves and stems // if you dont like cilantro, sub a mix of more mint and some. Ice: Instead of using water to help blend the chutney together, I usually use an ice cube instead, this helps the mixture from overheating and cooking while mixing in the blender, and thus helps the chutney retain it's bright green colour. Too much mint will make the chutney bitter and unpalatable. Mint: Only use a small amount of mint leaves, even though many restaurants call it mint chutney, most of the times, it's actually just coriander chutney. ![]() 30ml or so ice water or ice to adjust consistencyįirst blend together the ginger and chillies, then add the mint and coriander leaves, after a few pulses of the blender, add the other ingredients and blend till smooth. coriander: 1 cup or around 50-80g (stems and leaves) Here are the ingredients I used along with approximate proportions (I didn't measure everything by weight this time, unfortunately): Start with smaller amounts of sugar, salt and lime juice and taste as you go to balance the flavours. Making chutneys like this one is a little bit of a taste as you go kinda thing. If you're using a Preethi mixer, you're already on the right track. I made some coriander-mint chutney over the weekend and it came out perfectly.
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