Mint chutney for tandoor / kebab /grill || green chutney recipe || mint yogurt dip
Green chutney / mint chutney is a perfect dip for all Tandoori, kebabs & grilled dishes.mint with curd combined will give a perfect dip
Mint / pudina leaves handful
Coriander leaves 1/4 string
Green chilly 2
Garlic 2 pods
Ginger small inch
Curd 2 tsp
Salt
Cumin powder 1/2 tsp
Chat masala 1/4 tsp
Lemon juice little
Also try
Chicken Tandoori without oven& gas
Garlic mayonnaise
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Green chutney dip for tandoor,mint green dip ,green chutney ,mint yogurt dip,green curd dip , mint chutney recipe, green chutney recipe,green dip for kebab,green chutney for grill chicken
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Kadipatta Chutney|Healthy & Tasty Chutney Recipe|curry leaves chutney|chutney recipe| chatni #Shorts
Kadipatta Chutney|Healthy & Tasty Chutney Recipe|curry leaves chutney|chutney recipe| chatni #Shorts
⭐ Kadipatta Chutney
( Healthy & Tasty )⭐
Today, I am sharing healthy & tasty curry leaves chutney. It is traditional dry chutney prepared from curry leaves. I have used fresh curry leaves.
#curryleaveschutney #chutney #cookwithpragati #TraditionalRecipes #CurryLeaves #कड़ीपत्ताचटनी #greenchutney
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Curry Leaf Chutney (Dip) by Gitika
Gitika shows you a very simple chutney recipe made from Curry leaves to have with your paratha. Only on Assamese Pakghor!
Ingredients:
1) 1 cup Curry Leaves
2) 2 cloves Garlic
3) 2 Green Chillies
4) Salt
5) Water
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BOILED MANGO CHUTNEY FOR DOUBLES & PHOLOURiE | TRINIDAD | Boiled Version
LINK TO PRINTABLE RECIPE FOR TRINIDAD BOILED MANGO CHUTNEY!
Mango chutney is one of the condiments enjoyed in a doubles, aloo pies or eaten with fluffy balls of pholourie. In my recipe, green mango is cut into 1 inch pieces and boiled with spices such as turmeric, anchar massala and geera and flavored with garlic, hot pepper and bandhania(culantro). A delightful accompaniment to aloo pie as well. Just today I poured some on my chicken pelau! I love the combination of sweet, sour and spicy! It will stay up to two weeks in a tightly sealed container, if you don't eat it all out in a couple of days.
Hope you enjoy my delicious version!
Ingredients
2 raw, green, firm mangoes
4 cups water, more if water evaporates quickly
1 1/2 cups white or brown sugar, more if mango is sour
2 teaspoons anchar massala
2 teaspoons toasted ground cumin(geera)
1/4 teaspoon turmeric
1 teaspoon salt , or more to taste
optional
2 cloves garlic
1 teaspoon ground bandhania(culantro)
hot pepper, finely chopped, to taste, habanero, scotch bonnet or cherry pepper
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Coriander & Garlic Chutney | Show Me The Curry Vegetarian Recipe
Many times we see recipes that call for Green Chutney or Dhania Chutney, among other names. The combination of ingredients possible to get that Green Chutney are far and wide. Today, we show you one of our versions, a Coriander and Garlic Chutney. You can use this easy Dhania Chutney recipe in Chaats, sandwiches or as a dipping sauce.
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Betty's Curried Chutney Cheese Spread
Betty demonstrates how to make Curried Chutney Cheese Spread. This is a mild, sweet spread composed of cream cheese, toasted almonds, chutney and curry powder. It is a nice departure from cheese spreads with sharp cheese and veggies.
Curried Chutney Cheese Spread
8-oz. package cream cheese, softened to room temperature
½ cup toasted finely-chopped almonds (I used slivered almonds. I chopped them in an electric kitchen chopper and toasted them in a small skillet on the stove in ½ tablespoon olive oil, stirring constantly.)
¼ cup chutney
½ teaspoon curry powder
In a mixing bowl, mix together an 8-oz. package of softened cream cheese, ½ cup toasted finely chopped almonds, ¼ cup chutney, and ½ teaspoon curry powder. Beat with an electric mixer at medium speed until well-blended. Spoon mixture into a nice serving dish. Cover and chill for about 8 hours. Serve with dippers, such as apple slices, ginger snaps, and a variety of crackers. This cheese spread has a delicious taste, and you can make it diet-friendly by using fat-free cream cheese, and by serving it with apple and pear slices, and also some celery sticks! I hope you enjoy this recipe! --Betty
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