9/11/2023 0 Comments Basil mint chutneyStore Cilantro Mint Chutney tightly covered in the refrigerator for up to a week.Process until semi-smooth, with a loose, pesto-like consistency. 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. In a food processor or mixer, add all the ingredients mentioned above in the list and grind to form a thick smooth paste. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |