![]() Unlike the cucumber raita, the purpose of this pudina chutney is not too cool neither it is to add heat like this lahsun ki chutney. They add balance to your meal - in the way of spice, acidity, as well as some gravy to an otherwise dry dish. They go such a long way in making a good meal great. I’m happy to continue to add to the condiments section. But we are optimistic that things will begin to turn a corner in the new year. Our transition has been quite slow – Philippines is undergoing on the worst lockdowns in the world. The big city is already kicking our butts. Of course, the move was not without its challenges. It’s a regional powerhouse and we felt we were ready for our first mega city experience. We are thrilled to be in the Philippines. We moved to Manila as part of Saptarshi’s three-year assignment. BUT if you are planning to travel, I shared lots of recommendations in my Instagram Stories. It’s a shame that the format of food blogging has changed in a way that I can’t use this platform to write a detailed love note to a city (see my farewell note to Juarez here) that was so instrumental in my growth and healing. I left Phnom Penh, Cambodia, my beautiful home for two years, this summer. Before we get into why you need this chutney in your life, a few personal updates. If you enjoyed this video, please subscribe to Youtube Channel and click the bell icon so you’ll be the first to know when I post a new video.Hi friends! Here I am back on the condiment beat with this tasty pudina chutney (mint chutney) recipe, after a whopping, seven-month blog hiatus. What to do if mint chutney is watery? Add some roasted gram, roasted peanuts, or grated coconut to make the chutney thick.How do you fix bitter mint chutney? You may try to remove the bitterness by adding more coriander and mint leaves.The oil in the leaves turns rancid when blended for a long time. Another reason for the chutney to turn bitter is that it is churned for too long in the food processor, blender, or mixer. Why is my mint chutney bitter? Coriander mint chutney turns bitter mostly because you may have added the stalks or stems.You may always prep and keep the ingredients in handy the previous night. Therefore, it is always best to make mint chutney as and when needed.It also prevents, to an extent, discoloration. Lemon juice increases the shelf life of the chutney.That said, due to its oxidization properties, mint turns into brown in color easily. Store the frozen ice cubes in a ziplock bag and de-freeze and use them as and when needed. In addition, you can freeze a portion of the chutney in ice cube trays if you do not plan to use it in the near future. How do you keep mint chutney fresh? Mint chutney can be refrigerated in an airtight container for 3 to 4 days.One to two tablespoons of water will be sufficient. Do not add too much water while grinding. To achieve this, grind the ingredients well. Mint chutney has a slightly thick and creamy consistency.i.e., for 2 cups of coriander leaves, take 1 cup of mint leaves. A good mint chutney has coriander leaves - mint leaves proportion of 2: 1. ![]() Do not use stalks or stems for this recipe. ![]() Using wilted mint leaves results in a sour taste.
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