For best results thaw the chutney in the refrigerator and optionally whisk a little Greek yogurt to enhance the color. Later transfer the chutney cubes to freezer safe container or zip-lock bags. I know a lot of friends also freeze the green chutney in ice trays. To refresh your chutney you may simply whisk the chutney with little Greek yogurt. However if you prefer to make ahead and store it, make sure you transfer the chutney immediately to a glass container and refrigerate. The fresh flavors begin to diminish as the chutney sits for longer at room temperature. These 2 totally elevate the flavors and transform a normal chutney to a much more super delicious one.Īs with any other recipes made with fresh herbs, this Green Chutney too tastes best on the same day. My recipe uses a few additional ingredients – mint leaves & garlic. The basic version of green chutney served in a lot of chaat places is made just with coriander leaves, ginger, green chilies, cumin powder, salt, lemon and chaat masala. Green chutney served in every place tastes different due to the change in proportions & ingredients used. There are various versions of Hari Chutney made across the Indian restaurants and chaat places. Here are 2 popular sandwiches made with green chutney – Grilled Sandwich & Bombay Sandwich. It works really well with a mildly flavored pulao like chana or mutton pulao or BBQ dishes like this chicken tikka.So green chutney makes a perfect accompaniment with any snacks especially fried and heavy to digest snacks. What makes this chutney great though is that it goes well with a wide variety of dishes. If you store it up for up to two weeks, it won’t go bad but it won’t taste just right either. If you store lahsun ki chutney in an airtight container in the fridge, it’s best used within 3 – 7 days. If you want to dial it down, I would recommend adding one teaspoon (or two) of sugar.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |