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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Arabic Mandi Sauce|Mandi Chutney Recipe|How to make mandi sauce
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Now you can make arabic style mandi chutney easily at home and can enjoy with mandi rice, bukhari rice and kabsa.
Tandoori Mint Chutney | Mint Dip for Tandoori Chicken | Mint Chutney | Cookd
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Flavorful and creamy dip served with tandoori delicacies.#mintchutney recipes are easy to make. You can now make this #tandoorimintchutney with Cookd’s simple recipe and serve it with tandoori chicken. Do try this recipe and share your feedback with us.
Tandoori Mint Chutney recipe :
Coriander leaves - 1 Cup
Mint Leaves - ½ Cup
Cumin Powder - ¼ tsp
Chaat Masala - ½ tsp
Lemon Juice - 1 tsp
Salt - 1 tsp
Water - ¼ Cup
Curd - ½ Cup
Cooking Instructions:
1. In a mixer jar, add in the coriander leaves, mint leaves, cumin powder, chaat masala, lemon juice, salt and water. You can also add the young stalks of the coriander leaves for the chutney.
2. In a bowl, whisk the curd until it turns smooth.
3. Add the paste to the curd and whisk well again.
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Curry Leaves Chutney | Healthy Srilankan Karapincha sambal Recipe | Cholesterol and Fat Burning
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Easy Homemade Healthy And Srilankan Curry Leaves Chutney Recipe
INGREDIENTS
Curry Leaves - 2 Handfuls
Mint Leaves - Few Leaves
Scraped Coconut - 1/4 Cup
Garlic - 5 pods
1 Green Chili
Tamarind Juice - 2 Tbsp
Salt - 1/2 Tsp
Mayonnaise - 1 Tbsp ( Optional )
Grind It Into A Paste While Adding Water In-between As Required.
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The Best Mint Cilantro Chutney (Indian Green Sauce)
A cool, spicy, and tangy green chutney. This no-cook mint cilantro chutney is a must-try accompaniment to Indian food such as samosa, chaat, kebabs, and sandwiches. This Indian green sauce is so versatile, and can be varied with simple ingredients!
Detailed Recipe:
Ingredients
2 cups Cilantro leaves (Dhaniya) packed, hard stems removed, washed, and roughly chopped
1 cup Mint leaves (Pudhina), packed, stems removed, washed
2 Green Chili Pepper, I used thai, adjust to taste
1 inch Ginger or 1 tablespoon grated
3 cloves Garlic
2 teaspoon Roasted Cumin Powder
1 teaspoon Salt, you can also use black salt, adjust to taste
1 teaspoon Sugar, optional, adjust to taste
1 tablespoon Lime juice, or Tamarind juice
½ cup Water
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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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