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Mint chutney for tikka12/2/2023 Thinking through the consistency: I used the lemon juice with restraint since I didn’t want the chutney to be overpowering.This pudina chutney is quite delicate so even a bit of stem can really take away from the texture. Prepping the mint leaves: Remember to remove the leaves from the stems in full.Chutneys are a mandatory accompaniment to fritters, such as these spinach pakoras, or these Kashmiri style fried pumpkin flowers.It cuts the dryness of the dish, and adds a lovely tanginess to your overall bite. The tikka is quite flavorful in itself but the accompaniment of a chutney takes it to another level. Pakistani barbeque dishes, like this gorgeous chicken tikka.The chutney will help enhance its quiet, nutty flavor, and also pair nicely with shami kebabs that typically accompany pulao. This classic mutton pulao: Pulao is typically a dry, mildly flavored dish.Its primary goal is to add some brightness to your meal. Unlike the cucumber raita, the purpose of this pudina chutney is not too cool neither it is to add heat like this lahsun ki chutney. They add balance to your meal - in the way of spice, acidity, as well as some gravy to an otherwise dry dish. They go such a long way in making a good meal great. I’m happy to continue to add to the condiments section. But we are optimistic that things will begin to turn a corner in the new year. Our transition has been quite slow – Philippines is undergoing on the worst lockdowns in the world. The big city is already kicking our butts. Of course, the move was not without its challenges. It’s a regional powerhouse and we felt we were ready for our first mega city experience. We are thrilled to be in the Philippines. We moved to Manila as part of Saptarshi’s three-year assignment. BUT if you are planning to travel, I shared lots of recommendations in my Instagram Stories. It’s a shame that the format of food blogging has changed in a way that I can’t use this platform to write a detailed love note to a city (see my farewell note to Juarez here) that was so instrumental in my growth and healing. I left Phnom Penh, Cambodia, my beautiful home for two years, this summer. Before we get into why you need this chutney in your life, a few personal updates. Serve skewers with green chutney and pickle, scattered with mint leaves and yoghurt rippled with chutney if you like.Hi friends! Here I am back on the condiment beat with this tasty pudina chutney (mint chutney) recipe, after a whopping, seven-month blog hiatus.Add the skewers and cook for 10 minutes, turning, until charred and cooked through. Heat a BBQ or chargrill pan over medium high heat.Add a little more water if necessary to get a sauce-like texture. Process coriander, spinach, toasted spices, 1 teaspoon salt and remaining ingredients in a food processor until well combined. Remove from the pan and allow to cool slightly. Add cardamom, cumin and mustard seeds, chilli and curry leaves and toast until fragrant. For coriander chutney, heat a small non-stick frying pan over low heat.Place the onion in a shallow bowl and drizzle over the vinegar and cumin seeds.Cut chicken into 3cm chunks then add to the marinade, stir well to coat and refrigerate for a few hours.
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