Mint Chutney Recipe Sanjeev Kapoor at Keira Leak blog

Mint Chutney Recipe Sanjeev Kapoor. Heat oil in a pan, add garlic and sauté. On a parat, add potatoes, red chilli powder, garam masala powder, dried mint leaves and. Add black salt and sugar and blend once again. Add lemon juice and salt and mix. Heat oil in a non stick pan add urad dal and fry till golden brown. Put all the ingredients together in a wet grinder and blend into a fine paste. Wash mint and coriander leaves in lot of water and drain them. Put the mint leaves into a mixer. Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Add the paste to yogurt and mix well. Add two tablespoons of water with salt and grind to a fine paste. Transfer the chutney into a bowl and mix in the lemon juice. Pick, clean and wash the mint leaves. Add ginger and green chillies. Crushed ice is added to keep the temperature of the chutney low which in turn increases shelf life of the chutney, makes it more flavourful and retains a bright green colour.

Add lemon juice and salt and mix. On a parat, add potatoes, red chilli powder, garam masala powder, dried mint leaves and. Crushed ice is added to keep the temperature of the chutney low which in turn increases shelf life of the chutney, makes it more flavourful and retains a bright green colour. Heat oil in a pan, add garlic and sauté. To make mint chutney, combine all the ingredients and ¼ cup of water in a mixer and blend till smooth. Heat oil in a non stick pan add urad dal and fry till golden brown. Put all the ingredients together in a wet grinder and blend into a fine paste. Sprinkle black salt and sauté till well browned. Add black salt and sugar and blend once again. Pick, clean and wash the mint leaves.

Easy Mint Chutney (5 Minutes!)

Mint Chutney Recipe Sanjeev Kapoor Put the mint leaves into a mixer. Wash mint and coriander leaves in lot of water and drain them. Add ginger and green chillies. Heat oil in a pan, add garlic and sauté. On a parat, add potatoes, red chilli powder, garam masala powder, dried mint leaves and. Add lemon juice and salt and mix. Sprinkle black salt and sauté till well browned. Add the paste to yogurt and mix well. Crushed ice is added to keep the temperature of the chutney low which in turn increases shelf life of the chutney, makes it more flavourful and retains a bright green colour. Grind together coriander leaves, mint leaves and green chillies to a smooth paste using a little water if required. Put the mint leaves into a mixer. Transfer the chutney into a bowl and mix in the lemon juice. Heat oil in a non stick pan add urad dal and fry till golden brown. Add black salt and sugar and blend once again. Pick, clean and wash the mint leaves. Add two tablespoons of water with salt and grind to a fine paste.