You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO: Indian Mint Chutney (Podina) -- anyone have a T&T recipe??
- Thread starter cheezz
- Start date
In Search Of:
Green Chutney (Haree Chutney) - Suvir Saran
GREEN CHUTNEY (HAREE CHUTNEY)
Almost every north Indian home makes a version of this recipe that is unique to that family. In many homes, it's served with every meal...
This recipe is easy to vary. You can omit the mint and use cilantro alone. Or you can use chopped green mango, if you can find it -- the mango gives the chutney a delicious sour taste. Increase the number of chilies (I have been known to add up to 10) to make a hot pepper chutney. Or you can make a mint chutney by increasing the mint and using less cilantro (but do include some cilantro or the chutney will be bitter).
GREEN CHUTNEY (HAREE CHUTNEY)
1-1/2 cups firmly packed, chopped fresh cilantro
1/2 cup firmly packed mint leaves
2 to 3 fresh hot green chilies, stemmed
2-inch piece fresh ginger, peeled and cut into chunks
1/2 red onion, quartered
Juice of 2 lemons
1 Tbs. sugar
1/2 tsp. salt
1/4 cup water
Combine all of the ingredients in a blender and process to a puree. (This won’t blend easily; you’ll need to stop and start the blending and scrape and stir the ingredients often to get the mixture to catch. You can add a bit more water to facilitate the process but the flavor of the chutney will be milder.)
Makes 1 1/2 cups.
~Suvir Saran
GREEN CHUTNEY (HAREE CHUTNEY)
Almost every north Indian home makes a version of this recipe that is unique to that family. In many homes, it's served with every meal...
This recipe is easy to vary. You can omit the mint and use cilantro alone. Or you can use chopped green mango, if you can find it -- the mango gives the chutney a delicious sour taste. Increase the number of chilies (I have been known to add up to 10) to make a hot pepper chutney. Or you can make a mint chutney by increasing the mint and using less cilantro (but do include some cilantro or the chutney will be bitter).
GREEN CHUTNEY (HAREE CHUTNEY)
1-1/2 cups firmly packed, chopped fresh cilantro
1/2 cup firmly packed mint leaves
2 to 3 fresh hot green chilies, stemmed
2-inch piece fresh ginger, peeled and cut into chunks
1/2 red onion, quartered
Juice of 2 lemons
1 Tbs. sugar
1/2 tsp. salt
1/4 cup water
Combine all of the ingredients in a blender and process to a puree. (This won’t blend easily; you’ll need to stop and start the blending and scrape and stir the ingredients often to get the mixture to catch. You can add a bit more water to facilitate the process but the flavor of the chutney will be milder.)
Makes 1 1/2 cups.
~Suvir Saran
Green Chutney - Williams-Sonoma
GREEN CHUTNEY
3 cups fresh cilantro leaves
1/4 cup fresh mint leaves
1 to 3 serrano chilies, seeded and coarsely chopped
1 piece fresh ginger, 1/2 inch long, peeled and coarsely chopped
1 garlic clove
1/2 cup water
Juice of 1/2 lime
1 tsp. sugar, or to taste
Salt, to taste
In a food processor or blender, combine the cilantro, mint, chilies, ginger, garlic, water, lime juice, sugar and salt. Puree until smooth. Add more water if needed to achieve a good consistency. Taste and adjust the seasonings. You should have about 1 1/4 cups. Set aside.
From "Spicy Potato Fritters with Green Chutney" - Williams-Sonoma
GREEN CHUTNEY
3 cups fresh cilantro leaves
1/4 cup fresh mint leaves
1 to 3 serrano chilies, seeded and coarsely chopped
1 piece fresh ginger, 1/2 inch long, peeled and coarsely chopped
1 garlic clove
1/2 cup water
Juice of 1/2 lime
1 tsp. sugar, or to taste
Salt, to taste
In a food processor or blender, combine the cilantro, mint, chilies, ginger, garlic, water, lime juice, sugar and salt. Puree until smooth. Add more water if needed to achieve a good consistency. Taste and adjust the seasonings. You should have about 1 1/4 cups. Set aside.
From "Spicy Potato Fritters with Green Chutney" - Williams-Sonoma
Cilantro Mint Chutney (Green Chutney)
CILANTRO MINT CHUTNEY (GREEN CHUTNEY)
INGREDIENTS:
2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 Tbsp fresh lime juice
1 tsp chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 tsp sugar
3/4 tsp salt, or to taste
DIRECTIONS:
Puree all ingredients in a blender, leaving some texture.
Makes about 2 cups.
From Gourmet Magazine - Adapted from Kiran Desai
http://www.epicurious.com/recipes/food/views/238020
CILANTRO MINT CHUTNEY (GREEN CHUTNEY)
INGREDIENTS:
2 cups packed fresh cilantro sprigs
1 cup packed fresh mint leaves
1/2 cup chopped white onion
1/3 cup water
1 Tbsp fresh lime juice
1 tsp chopped fresh small green chiles, such as serrano or Thai, including seeds, or to taste
1 tsp sugar
3/4 tsp salt, or to taste
DIRECTIONS:
Puree all ingredients in a blender, leaving some texture.
Makes about 2 cups.
From Gourmet Magazine - Adapted from Kiran Desai
http://www.epicurious.com/recipes/food/views/238020