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Barbari Ko Achar (Mint Chatni)

4 cups young fresh mint springs and leaves, cleaned and coarsely chopped
4 fresh green chilies
2 teaspoons asofoetida
1-inch piece fresh gingeroot, peeled and cut into small pieces
3 tablespoons fresh lemon or lime juice
½ cup plain yogurt or 4 tablespoon of water
Salt to taste

Select only fresh and young leaves and sprigs. Avoid wilted, mature and dry leaves. Wash and chop roughly. Place all the above ingredients into a food processor or blender and process until smooth and well grinded. Once blended, transfer to a serving dish and serve. If not used immediately, it can be stored covered in the refrigerator up to one week. When serving bring back to room temperature. They chutney will start to change color to light pale, once stored in the refrigerator, but the flavor will not change.

Chili Mint Chutney

1 cup mexican mint leaves
1 teaspoon asofoetida
1/4 teaspoon salt or more to taste
1 1/2 tablespoon lemon juice
2 teaspoon sugar
2 small hot chili peppers
2 tablespoon water or more if necessary

Combine mint, asofoetida, salt, lemon juice, sugar and chilies in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary.

Coriander Chutney #1

Coriander 1 bunch
Red Chilies (dry) 2
Urad dal 1 Tsp.
Tamarind dry 1 small piece
Salt to taste
Sugar 1 tsp
Asofoetida 1 tsp
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp.

Wash & coarse chop the coriander. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the coriander & fry till it changes color & once it is cooked it shrinks to half the original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida & grind it to a fine paste . Chaunce the seasoning with oil.

Coriander Chutney #2

1 1/3 cup Coriander leaves
1/4 cup almonds chopped
2 each jalapeno seeded and chopped
1 slice 1/8 inch piece ginger
3 tablespoon honey
1/2 cup orange juice

Combine all ingredients in a food processor and puree until silky. Force through a strainer discard roughage.

Coriander Chutney #3

3 cups lightly packed coriander (do not use the stems)
1 fresh, hot green chili coarsely chopped
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
Freshly ground black pepper

Combine all ingredients in the container of an electric blender. Blend, pushing down with a rubber spatula several times, until you have a paste. Empty the paste into a small non-metallic bowl.

Coriander Chutney #4

1 tablespoon channa dal
1 red chilies, 1 - 4
1 coconut shelled and grated
1 bunch cilantro (coriander)
Green chilies, 10 - 15
Salt to taste
1 teaspoon black mustard seeds
1 teaspoon channa dal
1 teaspoon urad dal
1 teaspoon oil

Fry the 1 tablespoon of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney.

Coriander Mint Chutney

3/4 cup chopped fresh chinese parsley (coriander or cilantro) firmly packed
1/2 cup chopped fresh mint firmly packed
1 fresh hot green chili (optional)
1 tablespoon lemon juice
3/4 cup plain yogurt
1/4 teaspoon salt

Put the chinese parsley, mint, green chili, lemon juice and 3 tablespoon water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon salt, mix, and taste. Add more salt if desired.

Coriander Mint Chili Chutney

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeno pepper not seeded, or to taste
1/4 teaspoon asofoetida
1 teaspoon minced peeled fresh gingerroot
2 tablespoon fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar or to taste
1/4 cup plain yogurt

In a food processor puree the coriander, the mint, the jalapeno pepper, the asofoetida, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally. Transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled.

Exotic Chutney

4 cup fresh coriander leaves(firmly packed) washed well, dried
1 teaspoon asofoetida
1 1/3 cup sweetened coconut flakes toasted, cooled
2 jalapeno peppers seeded, chopped
3 tablespoon lime juice
2 tablespoon grated fresh ginger
1/4 cup vegetable oil

In a food processor puree all the ingredients until smooth. Serve chilled.

Fresh Coriander Chutney

3 cup chopped green coriander
1/2-1 hot green chile chopped
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
Freshly-ground black pepper

Combine all ingredients in an electric blender. Blend, stopping and pushing down several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Store in an airtight container, refrigerated, up to 2 days. When making the chutney, use only the top, leafy sections of the coriander plant, as the lower stems become stringy when pulverized

Fresh Green Chutney

1 cup (packed) chopped coriander
1 fresh green chili, chopped
8 ounce plain yogurt
1/2 teaspoon salt (more if needed)
1/8 teaspoon ground pepper
1/2 teaspoon roasted ground cumin seeds
1 tablespoon lemon juice

Put the coriander and chili in the container of an electric blender with 3 tablespoon water and blend until a smooth paste. In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover & refrigerate until ready to use.

Fresh Mint Chutney

2 cup finely chopped fresh mint leaves
1/2 teaspoon asofoetida
3 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cayenne pepper

Combine the mint leaves and lemon juice in the container of an electric blender. If a blender is not available, chop fine with a sharp knife. Add seasonings and blend for fifteen seconds or mix well with a spoon. Chill and serve.

Green Chutney #1

1 cup shopped Mint leaves
1 cup chopped Coriander leaves
4 Tablespoons Tamarind juice
1-1/2 teaspoons asofoetida
2 inches ginger
3 Green chillies
1/2 teaspoon Salt
1/2 teaspoon Sugar

Wet grind all the above ingredients in a food processor to form a smoothe paste. Refrigerate.

Green Chutney #2

1 cup shopped Mint leaves
1 cup chopped Coriander leaves
½ cup parsley
½ cup basil
1/4 teaspoon asofoetida
3 Green chillies
1/2 teaspoon Salt
½ teaspoon ground black pepper
1/2 teaspoon Sugar
1/8 teaspoon Nutmeg
4 tablespoons lemon juice
2 tablespoons olive oil or ghee

Put the olive oil and lemon juice into the blender and the fresh green chilies. Add the spices and the green leaves. The leaves should contain no woody stems. This isn’t a problem for coriander, but mint leaves must be removed from the stems. Add scant water as needed to get desired consistency.

Green Chutney #3

Chopped coriander leaves 2 cups
Mint leaves ½ cup
Roasted gram dhal (pottu kadalae) ½ cup
Salt ¾ tsp
Sugar ½ tsp
Lemon juice, 1 lemon
Green chillies 6
1/2 teaspoon Salt
¼ teaspoon asofoetida

Grind all the ingredients into a smooth paste along with ¼ cup of water. Mix in the juice of one lemon. Keep aside till required.

Green Chili Chutney

20 green chillies
2 tsp. urad dal
1 tsp. methi seeds
1 tsp. tamarind paste
1 tablespoon jaggery
½ teaspoon asofoetida
Salt to taste
Ghee to fry

Heat the oil and put the urad dal and methi seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Allow it to cool for some time. Then mix the tamarind paste in water and put all the above fried items with little salt and aesofoetida powder in a food processor and blend together. Heat the pan with a little ghee and add mustard seeds till they splutter. Add to the blended mixture and bring it all to boil on medium heat. To this add the Jaggery and heat the mixture until all the oil dries up, then remove it from heat and allow it to cool.

Green Coriander Chutney

1 cup Coriander Leaves
4 Green Chillies
2 inches Ginger
1 Tsp Salt
1 Tsp Sugar
4 Tsp Mango Powder
3-4 Tbsp Water

Wash Coriander Leaves very well and then blend it with all the other ingredients in a Blender.

Hot Green Chutney

2 cup fresh mint leaves (packed)
2 cup fresh coriander leaves (packed)
2/3 cup lemon juice
1/4 cup sugar
4 jalapeno chilies
1 inch ginger, minced
1 teaspoon salt
1/2 cup plain yogurt

Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in the yogurt. Transfer to bowl (can be prepared 1 day ahead). Cover and refrigerate.

Indian Green Chutney

2 bunches parsley, no stems
2 teaspoons asofoetida
2 to 3 hot chili peppers seeds removed
1 small piece fresh ginger peeled
1/4 cup unsalted peanuts
3 tablespoon jaggery
3 tablespoon coconut
2 tablespoon sesame seed
2 tablespoon lemon juice (or mango powder)
1 tablespoon coriander
1 tablespoon cumin powder
1/2 tablespoon turmeric
2 teaspoons cumin seed

Place all the dry ingredients in a food processor or blender, blend very well. Add the greens and blend until very smooth. Add more lemon, brown sugar and green chilies as desired. This works best in a food processor and less well in a blender.

Methi Chutney

Methi -1 bunch
Green Chillies -2
Tamarind paste -1 Tablespoon
Red chillis -1
1 teaspoon cumin
1 tablespoon urad dal (black gram)
2 teaspoons channa dal
1 teaspoon mustard seeds
2 teaspoons asofoetida

Seperate and wash the leaves. Take a pan and put some oil and fry the leaves along with Green chillies and tamarind for 5 min. Cool it for a while and grind them with salt and little water, and add seasoning when ready to offer. This is a good prep for diabetics.

Mint Chutney

Mint (Pudina) 1 bunch
Red Chilies (dry) 2
Mustard seeds 1 tsp
Urad dal 2 tsp
Tamarind paste, 1 tablespoon
Salt to taste
Sugar 1 tsp
Asofoetida, 1 tsp
Oil 1 tbsp.

Wash & coarse chop the Mint. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the mint & fry till it changes color & once it is cooked it shrinks to half the original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida and grind it to a fine paste. Chaunce the seasoning with the other tsp of urad dal and mustard seeds in a little oil.

Mint Coriander Chutney #1

1 bunch coriander leaves
1 bunch mint leaves
1 green chili
1 tablespoon tamarind paste
1 teaspoon salt
4 tablespoon water
1 teaspoon asofoetida

Clean pick and wash the coriander and mint. Separate pulp from tamarind and squeeze out the pulp. Grind coriander, mint, and green chili to fine paste. Add the tamarind and salt. Blend well. In an airtight jar can be refrigerated for up to one week.

Mint Coriander Chutney #2

3 bunches Coriander, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
1 teaspoon asofoetida
1 inch ginger, minced
1-2 serrano chilies finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Mix ingredients in a bowl. Turn out onto a board and chop/mash until a paste is formed.

Mint Coriander Chutney #3

2 medium bunches fresh coriander
1 medium bunch fresh mint
6 fresh jalapeno peppers or to taste
1 teaspoon asofoetida
1 piece fresh ginger (1/2 inch) peeled and grated
1 teaspoon lime juice
1/2 teaspoon sugar
Salt to taste
1 teaspoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds

Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and fry till browned. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but may be refrigerated and used within 24 hours.

Mint Mango Chutney

½ cup Mint Leaves
½ cup grated Raw Mango
3 Green Chillis
1 Tsp Salt
1 inch Ginger
½ Tsp Cumin Seeds
½ Tsp Sugar
4 Tsp Water

Wash the Mint Leaves very well and then blend it in the blender along with the other ingredients. Add more water if needed and blend again.

Sweet Mint Chutney

Mint Leaves - 1 cup
Dry Chillies 2
Salt 1/4 tsp
Tamarind paste, lime-sized
Sugar to taste

Wash the Mint leaves and place in food processor. Add the dry chillis and tamarind and grind to a smooth paste. Place in a bowl, add sugar and salt, mix well and offer.

Tamil Nadu Green Chilly Chutney

Green Chillies - about 8
Tamarind - 1 teaspoon
Asofoetida - 1/8 teaspoon
Salt to taste
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Ghee - 1 tsp

Heat up 1/2 of the ghee and sauté the green chilly until tender. Grind this into a fine, slightly watery paste along with the tamarind, asofoetida and salt. Heat up the remaining ghee and fry the mustard and urad dhal. Add the ground paste and simmer over a low flame for about 10 minutes. Remove when the paste thickens in consistency. If interested you may add a small piece of jaggery along with the paste while heating it up.

Tamil Nadu Mint Chutney

Fresh Mint - 1 bunch
Grated Coconut - 3 tsp
Green Chilly - 2
Salt - to taste

Wash the mint and remove the leaves. Drain off excess water and grind into a fine paste along with the rest of the ingredients. If interested, you may add 1/2 tsp of freshly squeezed lemon juice.