When doubled, the Mint Chutney is an especially good marinade for baked chicken.Ĭan't find coconut oil? Any neutral oil will do, like canola oil or even light olive oil, which doesn't have much flavor.īoth chutneys will keep in the refrigerator for 5 days, but for any longer you can freeze them in small Ziploc freezer bags or tupperware. This recipe can easily be doubled or tripled, depending on the amount you need. Yields 1/2 cup Mint Chutney, and 3/4 cup Coconut Chutney Transfer into a second serving dish and enjoy! Then add in the shallot and blend until you have a smooth puree. Next, make the Coconut Chutney: In the blender, combine the coconut, yogurt, pepper, and salt and blend until smooth. You want to leave whatever you didn't pour out as the flavor base for your Coconut Chutney. Transfer the mint chutney into a serving dish, but DO NOT CLEAN THE BLENDER. Then add in the coconut oil, garlic and shallots and blend until you have a smooth puree. It only needs a few minutes, so by the time you finish making the Mint Chutney it will be ready to use.įirst, make the Mint Chutney: In a blender, combine the mint, lemon juice, jalapeño pepper, sugar and salt and blend until smooth. 1 small red pepper, stem and seeds removed (or 1 jalapeño pepper, stem and seeds removed)īefore you get started, if you are using dried coconut it is helpful to sprinkle some water over the coconut to moisten it, but not more than 2 tablespoons.1/2 cup plain nonfat yogurt (regular or greek). 1 cup shredded unsweetened coconut (moistened with 2 Tablespoons of water if dried).The leftover remnants of the mint chutney in the blender. 1 small shallot (or 1/4 of a small onion).4 garlic cloves, peeled and roughly chopped.2 teaspoons sugar 1 teaspoon kosher salt.2 tablespoons fresh lemon juice (from 1 lemon).1 jalapeño pepper (stem and seeds removed).2 cups fresh mint (hard parts of stems removed, packed tightly, this is about 3/4 of a bunch).A staple condiment in Indian cooking, these chutneys can be used as dips for raw vegetables, or as an accompaniment to fish and chicken. Mint and Coconut Chutneys can be prepared in just ten minutes in the blender, and provide a healthy way to add flavor to any meal quickly. We will coach and approve or remove the post at our discretion. Type up a formatted text recipe, in the comments.Ĭopy the url of your new post, and send a modmail, with the url pasted link in the modmail. Recipe titles should be clear and concise.We do not allow hate, spite, bigotry, racism or otherwise mean users here. Be constructive if you criticize, or do not comment with hateful, rude, political or otherwise unnecessary comments to troll. Self posts may contain links, but the recipe must be formatted and approved.Ĥa. We only allow direct post links from and i. Link post must contain the formatted recipe in the comments.No excessive self promotion without engagement. Deletes and reposts without mod direction will result in account removal. Url shorteners, bit.ly and amazon links are not allowed. Blog/YT/IG/Tweeter links can only be in the formatted text recipes and users must follow site wide self promotion guidelines of posting 1/10.
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