MINT CHUTNEY WITH TOMATO
This is another simple recipe from a publication of the Indian government dating from at least 45 years ago. It is intended to be served with pakoras or curry. It would be particularly good with a lamb curry.
Provided by Lloyd-Fred
Categories Chutneys
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- The mint leaves should be rinsed until the water runs clear, and removed from the stems before measuring.
- Core and partially seed the tomato.
- (when the tomato is cored, squeeze and expel seeds through the hole without crushing the tomato).
- Peel and roughly chop the onion.
- Put all ingredients into a food processor fitted with a blade or in a blender.
- Pulse the machine until the mixture becomes a thick paste; do not allow it to liquefy.
- Check the flavor, The flavor should be tart. Add more lemon juice, chili or pepper and salt if needed.
- (substitute tamaring water for lemon juice for a different and more authentic taste. Tamarind concentrate can be purchased in Indian stores and diluted with water to the tartness of lemon juice or used as is. Tamarind water can also be made by soaking tama).
- Serve with pakoras or curry.
Nutrition Facts : Calories 29, Fat 0.1, Sodium 4.8, Carbohydrate 7, Fiber 1.5, Sugar 2.7, Protein 0.9
GREEN TOMATO AND MINT CHUTNEY
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 7
Steps:
- Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
- Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
- Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
- Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
- Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.
TOMATO AND MINT CHUTNEY
Make and share this Tomato and Mint Chutney recipe from Food.com.
Provided by JustJanS
Categories Chutneys
Time 5m
Yield 1 cup chutney
Number Of Ingredients 7
Steps:
- Place all the ingredients except the salt in your food processor.
- Process until a smooth paste forms.
- Add the salt just before serving to prevent discolouration.
Nutrition Facts : Calories 84.5, Fat 0.9, SaturatedFat 0.2, Sodium 1188.8, Carbohydrate 19.4, Fiber 5.3, Sugar 7.9, Protein 3.9
MINT CHUTNEY
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
Provided by Zainab Shah
Categories condiments
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.
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