Dhaniya, pudina chutney /Hari chutney
Tips for retaining the beautiful green colour.
A bunch of fresh coriander leaves, a few stalk of freshly plucked mint/pudina leaves, two green chillies, one onion, roughly chopped, 1 tbsp lemon extract, salt, sugar, a little jeera powder.
Method
In a mixie smallest jar add all the above ingredients except jeera powder.
Blend to a smooth paste, add a little water if required. Garnish with jeera powder, mix well and serve.
Tips
Lemon extract is the most essential part of the mint chutney, it helps retain the colour, gives tangy taste.
Sugar also helps in balancing the taste
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