![]() ![]() Store Cilantro Mint Chutney tightly covered in the refrigerator for up to a week.It uses 9 ingredients, takes 2 minutes to make, can be used to make sandwiches, quesadillas, wraps, dipsand basically anything you want to make out of it. Process until semi-smooth, with a loose, pesto-like consistency. My cilantro mint chutney pesto is very similar to my vegan basil pesto. Drop the chili(es) through the feed tube of a running food processor until coarsely chopped.2 tablespoons low sugar apricot spread/jam.2 packed cups fresh cilantro, both leaves and fine stems.1-2 Serrano Chilies (½ ounce), stemmed and seeded or not according to your desired level of heat.For hot chutney, include all the seeds.For medium-hot chutney, remove the seeds from half the chili(es).For mild chutney, remove the seeds from the chilies.Thank you both Madhur Jaffrey and London’s Le Cordon Bleu School of Cookery for inspiring this recipe. Chutneys with their wide range of flavors and ingredients provide a most delicious way to do so.Īn easy to make vegan condiment, dip sauce or spread. Ayurveda (which originated in India) recommends including all six tastes-sweet, sour, salty, bitter, pungent, and astringent-in every meal. For me, they transform even the simplest Indian meal into a feast. Thinned with olive oil as a dressing for pasta saladīoldly flavored, cooked or raw condiments known as chutneys, accompany Indian meals.Mixed into plain yogurt for a summery Raita. ![]()
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