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#Mint chutney full
#Mint chutney free

My heartfelt thanks to Lakshmi aunty for sharing these recipes. Mint or pudhina is characteristically known for its aroma and here in these recipes we add little of coriander leaves which will enhance the overall flavor to the maximum. It is also an excellent source of minerals like potassium, calcium, iron, manganese and magnesium.

#Mint chutney free

The herb is cholesterol free and is a warehouse of anti –oxidants, vitamins, essential oils and dietary fiber, which helps to control blood cholesterol and blood pressure. Mint has abundant health benefits and need to be included in some way or the other in our daily diet. Just plant a thick stem of store bought Mint leaves in a pot and it will yield abundant mint leaves throughout the year. Mint or Pudhina is the easiest available herbs and can be easily grown in our kitchen garden. She quickly gave me an idea, of not 1 but 3 different varieties of chutney with one basic ingredient, mint. As I was talking to her, I also was whining to her of how my hubby is a chutney fan and demands varieties of chutneys for each tiffin item. I and my brother were great fans of her dishes. Not only she explored different varieties but also adept in making the correct quantity with perfect taste. They were very thrilled to see me after 20 longs years and began reminiscing my younger days to my kids and husband. I recently visited one of my very old family friends, lakshmi aunty and Raghavan uncle, who were also our neighbors near my parent’s house.

#Mint chutney full

Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.- Submitted by Dahlia on 10th Mar 2008 (Pudhina Chutney, Mint Curd Chutney, Mint Coconut Chutney, Mint Onion Chutney, Mint Peanuts Chutney) If you like this recipe, please check out my cookbook. Hungry for More Plant-Based Goodness?Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates. Having said that, if you want to turn the heat up on this chutney, leave the seeds in your jalapeño or add two. If you have a great spicy curry you love, it makes a lovely cooling side. It works great alongside curries like my walk-away chickpea tomato and spinach curry or mushroom and chickpea tikka masala. We serve this gorgeously green mint chutney on crispy smashed potatoes, roast vegetables and with my homemade vegan naan.

be something my little person would or could eat (so not too spicy) and.

work as a sauce for dipping, drizzling and scooping.

It is robust and flavour-packed.įor this recipe, however, I tempered things a little. I love Vegan Richa's vibrant yoghurt-free version.

Some recipes include cumin, others use lemon, some add yoghurt while others don't.

Trawling the internet and my cookbook shelves I found there is no hard and fast way to make mint chutney.

lime or lemon juice - I use whichever I have handy.

Versatile - we serve this with curry, chopped raw vegetables and over crispy potatoes.

Adaptable for little tastebuds - just reduce the chilli.

Pudina chutney is such an easy and delicious side. With an abundance of fresh mint, ginger, lime and garlic it has oodles of flavour with very little effort. Chutneys can be wet, semi-dry or dry they can be hot, sour or spicy, smooth or chunky. However, "chutney" in Indian cuisine refers to not only chunky fruit relishes but a variety of sauces. My Nan ate chutney and cheese on toast and it looked nothing like this saucy number. So, the elephant in the room is that this mint chutney looks nothing like what many of us think of when we hear the word "chutney". Serve it with homemade vegan naan and chickpea and spinach curry, vegan red lentil curry or masoor dal with eggplant. With vibrant mint, coriander, coconut yoghurt, lime, garlic and ginger this Indian staple can be whipped up in minutes in your food processor or blender. Here's a simple but flavourful pudina chutney recipe.