Chutney is a very easy, quick and vegan homemade recipe. It is one of the most preferred mint dip in India. You can enjoy the chutney with wide range of foods. There are many ways of making chutney, but this one is most loved recipe. This chutney recipe comes with power of green, it has very less calorie count. The main ingredient is Cilantro leaves, which itself have many benefits.
FAQ’s on how to make quick homemade chutney recipe
what is chutney
Chutney is a vegan Indian dip. This chutney is a homemade green sauce. Chutney is made with different ingredients. Some are sweet, and salty whereas some are sour and tangy.
What ingredients do you need?
Common chutney which you can find in Indian cuisine is Coriander or mint Chutney. These leaves are mixed with variety of spices in specific proportion to give great taste.
What is chutney used for?
Chutney is a dip. Likewise, you can apply it to bread while making a sandwich. Moreover, it is used in cooking. It gives food a different taste.
How to eat chutney
You can eat chutney with recipes such as Momos, sandwich , paratha , Pakora (Fritters), Breadcrumb fritters, Appam , gluten free Dhokla & many more.
How long does homemade chutney last?
Up to 2 weeks chutney last if made using this chutney recipe. Just make sure not to add yogurt, in case of storing it for longer.
How to make chutney
Chutney Recipe | How to Make Chutney
Equipment
Ingredients
Ingredients for Chutney
- 1 cup Coriander leaves Cilantro leaves
- ½ cup Mint Leave
- Salt as needed alternative Black salt goes well
- Yogurt Vegan – Cashew paste
- ½ teaspoon Cumin powder
- 2 cloves Garlic paste
- 1 piece Green Chilli (chopped) Optional if you don't like
Instructions
How to make Chutney
- Start with green, wash the coriander as well as mint leaves.
- Next, peel the garlic. Cut them in small pieces so that they get fine and smooth chutney.
- Add the ingredients to blender jar like 1 cup coriander (Cilantro), ½ cup mint, 2 garlic cloves, 1 chopped green chili.
- Now add the spices cumin powder, salt.
- Also, before you run the grinder add ½ cup of water.
- Now run the grinder. Check if it is not smooth you can run it few more times.
- Later, remove the chutney in a bowl. You can add yogurt or cashew paste if you are vegan.Tip: This is heart of chutney not only it gives creamy consistency to chutney but also it taste better. You might need to add some salt after you add yogurt / cashew paste , it depends on taste.
- You can skip the above step if you like to enjoy sharp chutney. Well , I recommend divide chutney in two half part and enjoy both the taste.
- Chutney recipe is easy, it could be made within 10 minutes but you can also store it longer in refrigerator in air tight container.Tip: If you are storing it for long time, don't add Yogurt . You can add yogurt before you serve.
Notes
- If your chutney is too watery, you can adjust it by adding yogurt.
- Adding yogurt will mild the taste, you can taste it for salt or chili and adjust it accordingly.
- Don’t add yogurt if you are storing for long.
- Make sure you take it proper proportion coriander and mint. This can change taste and color of final chutney.
Nutrition
How to Make Chutney | Quick Chutney Recipe
Steps for Making Chutney Recipe
- Start with green, wash the coriander as well as mint leaves.
- Next, peel the garlic. Cut them in small pieces so that they get fine and smooth chutney.
- Furthermore, add the ingredients to a blender jar like 1 cup coriander (Cilantro), ½ cup mint, 2 garlic cloves, and 1 chopped green chilli.
- Now add the spices cumin powder, and salt.
- Also, before you run the grinder add ½ cup of water.
- Now run the grinder. Check if the chutney is not smooth you can run it a few more times.
- Likewise, remove the chutney from a bowl. You can add yoghurt or cashew paste if you are vegan
- Moreover, can skip the above step if you like to enjoy sharp chutney. Well, I recommend dividing chutney into two half parts and enjoying both the taste.
- Furthermore, the Chutney recipe is easy, it could be made within 10 minutes but you can also store it longer in the refrigerator in an airtight container.
Tip: If you are storing it for a long time, don’t add Yogurt. You can add yoghurt to the chutney recipe before you serve.
Tip: Adding yoghurt/cashew paste is the heart of chutney not only does it gives a creamy consistency to chutney but also it tastes better. You might need to add some salt after you add yoghurt/cashew paste, it depends on taste.
Quick Recipes using Mint Chutney
As mentioned earlier, you can use this mint chutney to make sandwiches or even chaats. Chaat is an Indian snack made with samosas, pav, aloo tikka and many more. one of my favourite chaats is samosa chaat. This is a vegan quick recipe that you can make using mint chutney and pre-made Samosas.
Take your samosa, chop up some onions, can add sev (sev is easily available at an Indian store near you). Firstly, tear the samosa into pieces and then add your mint chutney. Then, take chopped onions and top it off with dahi or yoghurt and sev. You can also add sweet chutney to make it taste better!
Another quick recipe to make is the Bombay sandwich. Bombay sandwich is an Indian take on the veg club sandwich. Bombay sandwich has tomatoes, cucumber, potato and mint chutney. It is a popular street food snack. You can make this snack homemade using sandwich bread and mint Chutney at home. This is another vegan snack.
How to make a Bombay sandwich
To make Bombay sandwich, first, take a bread slice. You can take brown bread or white sandwich bread as per your preference. Spread vegan butter on one bread slice and mint chutney on the other. Cut thin slices of tomatoes, cucumber and boiled potatoes. Next, add these vegetables to the sandwich and top it with salt and pepper as per your taste and preference. You can either grill the sandwich or have it as it is. I like to grill my sandwich as it gives it a crunch and charred flavour. You can serve these sandwiches as finger foods at parties.
You can also use the mint chutney recipe as a side with samosas or kachori. I personally love using the mint chutney as a dip for pakoras as well. Another wide use of this dip is for non-vegetarian kababs. In India, It is a tradition to eat kababs with a side of mint chutney. Even the restaurants provide you with a pack of mint chutney when you order kababs or something from the tandoori menu. Its versatile flavour and tangy taste make it a great spread for sandwiches and a delicious side dip to enjoy with your appetisers.
Conclusion
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