#Mint chutney for tikka how to

You can omit adding salt if you make a big batch to keep in fridge.The chutney preserves well for 3-4 days in the refrigerator but will darken with time.Keep it in an air-tight container in your fridge to preserve the bright green colour. Always wash coriander and mint under running water before grinding.You can add a clove of garlic if you like the taste of garlic.Do not use the mint stems as the chutney will taste bitter.I would put 1-2 chilli and taste it while you grind to get the right heat level for yourself. Green chilli- There are so many different types that it’s hard to give an exact measurement for it.Use water sparingly, as you don’t want the chutney to be watery.Mint Coriander Chutney goes well with Indian snacks like Paneer Pakora, Onion Bhajia, Vegetable Cutlet, Samosa, Aloo Bread Roll, Moong Dal Chilla, Khasta Besan Kachori and Crispy Paneer Pockets to name a few. It is so easy and delicious and no one can go wrong with this chutney.

#Mint chutney for tikka how to

Dare I say this mint chutney should probably be the one accompaniment you should learn how to make if you are keen to learn about Indian food or make any Indian starters at home. They were made with slices of bread, butter, a good slather of green chutney layered with tomato, onion, cucumber. I remember growing up we used to enjoy green chutney sandwiches. (She still has the ‘sil-batta’ in her kitchen). With time we all change and convenience kicks in and now even my mum uses a food processor. The taste, texture of that chutney was different to the one we get using food processors. I loved using the sil-batta too and sometimes my mum would let me use it. My mother would stand there while the domestic help would grind the chutney and keep tasting it to make sure there was the right amount of lime and chillies in it. It’s labour intensive work and has been replaced by food processors. The batta is held in both hands and rocked over the food on the sil and the food is ground.

It is known as “sil-batta” in Hindi with ‘sil’ referring to flat stone and ‘batta’ referring to a cylindrical grinding stone. I remember when I was young, my mother would ask the domestic help to make this chutney using the traditional method of ‘sil-batta’.

Every family/region/community have their own combination of ingredients they use to make this chutney. Most of the Indian appetisers are served with this chutney. It is such a versatile thing to have in your fridge/freezer that even I always have a stock of it, for those moments when you need an Indian snack fix. I remember my mum always had this chutney in the fridge at all times. ‘Dhaniya’ is coriander and ‘pudhina’ is mint. In Hindi, we call this Dhaniya Pudhina Chutney. This green chutney is cool, spicy and tangy at the same time. Mint chutney goes well with all kinds of Indian food like samosas, pakoras, paneer tikka, poppadums’ or just as a side. If you are relatively new to Indian cuisine, mint chutney is the green, tangy, spicy dip that accompanies the samosas, bhajias, pakoras, cutlets or the poppadums’ in Indian restaurants. If you have been to an Indian restaurant or anyone’s home for lunch/dinner, you will always find green mint or coriander chutney as an accompaniment to starters. Indian food is incomplete without chutneys.