{"id":13347,"date":"2010-07-31T13:58:40","date_gmt":"2010-07-31T20:58:40","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=13347"},"modified":"2010-07-30T05:26:50","modified_gmt":"2010-07-30T12:26:50","slug":"mint-coriander-and-radish-chutney","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/mint-coriander-and-radish-chutney\/","title":{"rendered":"Mint, Coriander and Radish Chutney"},"content":{"rendered":"

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\n\"Cilantro
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\nA simple chutney made with fresh cilantro\/coriander, mint and radish. This is a spicy, savory chutney unlike the fruity pulpy and sweet chutney usually served in America and the European countries.
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The recipe is \u00a0fat free and nutritious\u00a0 with all fresh and raw ingredients. So indulge and put it to different uses<\/strong>.<\/p>\n

In India, chutney of this kind are usually used as\u00a0condiment<\/strong> with grilled meat (chicken tikka, malai tikka <\/a>etc)\u00a0and starters like pakoras<\/a>\u00a0or papads. They are also used a side dish<\/strong> with flat bread or even as a spread<\/strong> to make sandwiches, mostly at the western regions of India where the “green chutney” sandwiches are immensely popular. The chutney of this kind work as fantastic marinades <\/strong>for grilling too, as a dressing<\/strong> or they can be the base for sauces<\/strong> for a dish. There are many uses; get creative with it and enjoy.<\/p>\n

I have posted a Coriander & Mint Chutney <\/a>before. This is a similar kind, but I have used radish here. The consistency changes and becomes thicker and the spicy radish adds a nice flavor and zing. If possible, do use the long white radishes. The mint is from my garden, probably the only thing growing well other than a couple of cantaloupes (fingers crossed), a few chili peppers and a couple of things not worth mentioning at this time, for we are yet to see the fruits.<\/p>\n

\"Mint
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\nOn a side note, I will be away for a couple of weeks. I will answer all the mails and questions once I am back!
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Mint, Coriander and Radish Chutney<\/h2>\n


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Ingredients:<\/em><\/strong><\/p>\n

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  1. 1 bunch fresh cilantro\/coriander<\/strong><\/li>\n
  2. 1\/2 cup fresh mint<\/strong><\/li>\n
  3. 1\/2 cup chopped radish<\/strong><\/li>\n
  4. 8 cloves of garlic, <\/strong>peeled<\/em><\/li>\n
  5. 2 jalapeno pepper, <\/strong>chopped<\/em><\/li>\n
  6. 1 tablespoon cumin seeds<\/strong><\/li>\n
  7. salt<\/strong><\/li>\n
  8. 1 teaspoon sugar<\/strong><\/li>\n
  9. 2 tablespoons lime juice<\/strong><\/li>\n
  10. 1\/2 cup water<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/em><\/strong><\/p>\n

    \u00a0<\/em><\/strong>
    \nWash the leaves and the radish thoroughly till all the dirt runs out. Remove and discard the stiff stems. Tear the leaves\u00a0 and tender stalks in smaller pieces; don’t worry if they are not even.<\/p>\n

    Chop the radish.<\/p>\n

    Blend everything together till smooth.<\/p>\n

    Serve as a condiment or dip or use it whatever way you would want to – the possibilities are endless.<\/p><\/blockquote>\n


    \n<\/em><\/strong>
    \n\"Cilantro
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    \nThe chutney freezes very well. You might notice that the color gets a shade darker when it sits in the freezer, but it tastes the same. It could be frozen for a few months. The chutney is on its way to     Jaya’s Back to Basics.<\/a>
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    \nRelated Posts:<\/strong><\/p>\n

    Roasted Tomato and Lentil Dip<\/strong><\/em><\/a><\/p>\n

    Hummus en Fuego<\/strong><\/em><\/a><\/p>\n

    Chimichurri<\/strong><\/em><\/a><\/p>\n

    Homemade Harissa<\/strong><\/em><\/a><\/p>\n


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