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Green Chutney

Green Chutney

Green Chutney

Green Chutney, this coriander-based Green Chutney is very tasty and quick. Green Chutney can be prepared in few minutes. Mint adds freshness to this Green Chutney. The addition of lemon juice enhances the flavors of mint and coriander and prevent discoloration of the greens. This Chutney is probably the most favorite Indian accompaniment. It is great for sandwich spreads, perfect with Crispy samosas, Dhokla or chat etc. and it is considered incomplete without this chutney.

Coriander Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Mint is packed with antioxidants and phytonurients that can work wonders for your stomach. The menthol present in Mint helps the enzymes necessary for digestion. They relax the smooth muscles of the stomach, reducing the chances of indigestion and spasms. They can also act on these muscles to activate them and help work more efficiently to carry out digestion.

Green Chutney

Ingredients:

• 1 cup Coriander Leave
• 1 cup Mint Leaves
• 1 Lemon Juice
• 2-3 Green Chili
• 1 tsp Cumin Seeds
• 1 Inch Piece of Ginger
• Salt
• ½ tsp Sugar (Optional)

Method:

1. Wash and Clean coriander and mint leaves.
2. Take a blender jar, add both leaves, green chili, lemon juice, cumin seeds, piece of ginger, sugar and salt.
3. Add water as required (2-3 tbsp), cover the lid and blend it, till smooth paste.
4. Remove it into the bowl or glass jar from the blender.
5. Green Chutney is ready to serve, as a spread or dip or mix with Chaat.
6. It can be refrigerated for up to a week.

5.0 from 1 reviews
Green Chutney
 
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Green Chutney, this coriander-based Green Chutney is very tasty and quick. Green Chutney can be prepared in few minutes. Mint adds freshness to this Green Chutney. The addition of lemon juice enhances the flavors of mint and coriander and prevent discoloration of the greens. It is probably the most favorite Indian accompaniment.
Author: Binjal Pandya
Recipe type: Chutney
Cuisine: Indian
Ingredients
  • 1 cup Coriander Leave
  • 1 cup Mint Leaves
  • 1 Lemon Juice
  • 2-3 Green Chili
  • 1 tsp Cumin Seeds
  • 1 Inch Piece of Ginger
  • Salt
  • ½ tsp Sugar (Optional)
Instructions
  1. Wash and Clean coriander and mint leaves.
  2. Take a blender jar, add both leaves, green chili, lemon juice, cumin seeds, piece of ginger, sugar and salt.
  3. Add water as required (2-3 tbsp), cover the lid and blend it, till smooth paste.
  4. Remove it into the bowl or glass jar from the blender.
  5. Green Chutney is ready to serve, as a spread or dip or mix with Chaat.
  6. It can be refrigerated for up to a week.
3.5.3208
Green Chutney was last modified: June 13th, 2016 by Binjal's VEG Kitchen

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02/19/2015   Binjal's VEG Kitchen
  Chutneys & Pickles, Kitchen Basics, Quick Recipes     chutney, dip, easy, gluten free, indian, low fat, no onilon no garlic, quick, spread, vegan
  • Instant Rava Idli
  • Bharwan Mirch

5 Responses to “Green Chutney”

  1. Mahima Rathi / 18 Apr 2020 2:17am #

    Amazing recipes for vegetarian people like us .Easy to make with simple instructions.

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    • Binjal's VEG Kitchen / 20 Apr 2020 11:26am #

      Thank you Mahima Rathi 🙂

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  2. Mahima Rathi / 18 Apr 2020 2:16am #

    Amazing recipes for vegetarian people like us .

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    Reply
  3. Maha / 24 Feb 2015 7:05am #

    Such a lovely colour…awesoem pics asusual from Ur kitchen…keep Going dear..

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    • Binjal's VEG Kitchen / 24 Feb 2015 9:21am #

      thank you usha!

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#ad Zucchini Lasagna Roll Ups are made with thin z #ad Zucchini Lasagna Roll Ups are made with thin zucchini slices rolled around a delicious ricotta filling, then baked in 
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Prego+ Plant Protein Traditional Italian Sauce is the same delicious tomato sauce your family knows and loves, now with proteins from vegetables (4g protein per 1⁄2 cup) too. The rich flavor of vine-ripened tomatoes is artfully combined with a smooth blend of plant proteins to look and taste just like our regular sauce, so you can sneak more goodness in without anyone knowing!
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Ingredients
1 cup Prego+® Plant Protein Traditional Italian Sauce
2-3 Zucchini
1/2 cup shredded mozzarella cheese
2-3 tsp bread crumbs
For filling:
1 1/2 cup Ricotta cheese 
1/2 cup shredded Parmesan cheese 
1/4 cup chopped basil
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
1 tbsp Chickpeas flour
Salt
Preheat the oven on 400F. In a mixing bowl add all filling ingredients and mix it well. Slice the zucchini into long thin rollable strips, arrange over paper towel for 30 mins to dry.
Spread a full spoon mixture over the strip and roll it. Make more rolls and keep aside.
In a baking dish add sauce and arrange zucchini rolls over the sauce, spread the mozzarella cheese on top and sprinkle bread crumbs, then bake it for 25-30 mins. Serve and enjoy.  
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@binjalsvegkitchen #binjalsvegkitchen
Cheel Ni Bhaji Or Bathua Kadhi A sour and spicy yo Cheel Ni Bhaji Or Bathua Kadhi
A sour and spicy yogurt base curry is very popular in rural Sabarkantha, Gujarat. Cheel Ni Bhaji is very healthy. Mostly, Cheel Ni Bhaji is eaten with Makki ki roti or whole wheat flour bhakhri during winter season because this leafy veggie grows only in wintertime. It can be made without oil or any tempering, but some people add tempering over cooked curry, it is just by choice. Traditionally, it cooks in a clay pot over a clay stove with slow cooking.

Bathua also known as Cheel Bhaji or Chandan Bathua, it is a leafy vegetable seasonal to winter months. It is a close relative of spinach and prepared almost the same way. This plant is waxier and carries an earthy flavor. Bathua saag, raita and paranthas are some of its preparations. Common names are Chenopodium lamb’s quarters, melde, goosefoot and fat-hen and pigweed.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/cheel-ni-bhaji-or-bathua-kadhi/ 
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Aloo Methi Sabji This Punjabi style is made with Aloo Methi Sabji 
This Punjabi style is made with minimum ingredients. It is one of my fav stir fry. This Sabji is a classic North Indian dish, a delicious combination of potatoes, aromatic fenugreek leaves and spices. Aloo Methi Sabji is a dry version of delicious Indian recipes served as a side dish, perfect with roti or dal-rice. Even best option for lunch box along with roti and pickle.
Recipe on my blog link in profile!
http://www.binjalsvegkitchen.com/aloo-methi-sabji/
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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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