A refreshing mix of fresh mint leaves, coriander, green chilies, and lemon juice. This tangy chutney pairs wonderfully with ...

A truly refreshing chutney that can be enjoyed with pakodas, fries, kebabs, meat or veg rolls and even acts as a great fat free spread for your bread sandwiches.

Coriander chutney is common to most Indian households but this recipe will blow your mind! The overpowering taste of coriander is beautifully balanced with mint leaves and a few drops of lemon juice.

Tomato Chutney: Rich in lycopene, tomatoes can help reduce cholesterol levels. Cook tomatoes with spices and blend them to make a tangy chutney. Mint Chutney: Mint has properties that can aid in ...

Put the coriander, mint leaves ... Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper.

2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.

where Hari denotes green. It’s also called Dhaniya Pudhina Chutney. Pudhina is mint, whereas Dhaniya is cilantro. This ...

Add garlic, green chillies, salt, and lemon juice, and blend. Incorporate more coriander leaves, dried red chillies, and ...

Allow to cool while you prepare the chutney. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar.

Collect fresh mint leaves, coriander leaves, green chilies, ginger, lemon juice, salt, and a little water. Rinse the mint and ...

You must have eaten a lot of coriander, mint ... First step: To make guava chutney, roast guava and 2 green chillies on fire. Now make a paste of jaggery and fennel. Roast fennel in a pan then ...