Chutney Sauce is a savoury condiment prepared with vinegar, spices, and slow-cooked fruits or vegetables. Chutneys all have one thing in common: they’re meant to go with other foods. Chutneys can be used as a dipping sauce, a curry condiment, or even a spread over toast to offer concentrated flavour bursts.
The Chutney Sauce recipe is produced by simmering fruit or vegetables with ginger, garlic, and chiles for several hours. Spices and vinegar are added to preserve the chutney and give it a sour taste. Making your chutneys to offer with dinners and appetisers takes only a few minutes and results in a unique, tasty condiment that your guests will remember.
Types of Chutney Sauce and how to make them:
After chutneys left India and made their way throughout the world, each country and area put their touch on the famous condiment. As a result, you may discover chutneys produced from a wide range of ingredients. The following are some of the most well-known types of chutneys:
This quick and adaptable 10-minute blender recipe for fresh mint chutney is a vibrant, refreshing, and fantastic dip, sauce, or spread.
Here is the mint chutney recipe:
- Only take the leaves off the stems. 2 cups packed mint leaves, rinsed well in water, 1 or 2 green chillies, and 1-inch peeled ginger should also be rinsed.
- Then, in a grinder jar, combine the mint leaves with the ginger and green chillies that have been coarsely diced.
- ½ teaspoon lemon juice, plus salt to taste ½ teaspoons dried mango powder, ¼ teaspoons roasted cumin powder, and ¼ teaspoons black salt are then added.
- Blend in 1 or 2 teaspoons of water until the mixture is smooth. Don’t use too much water for this mint chutney recipe when grinding.
- Place the mint chutney in a small dish or jar. The mint chutney online can be used with anything as a dip or sauce.
Cilantro Mint Chutney
The cilantro mint chutney is a straightforward yet tasty dish. It’s something that can be whipped up in a blender in a matter of minutes and used on a variety of foods to provide a burst of flavour that elevates them from ordinary to extraordinary.
- ½ cup yoghurt
- 3 tablespoons fresh lemon juice
- 1 bunch cilantro, tender stems ok
- 1 cup mint leaves, packed
- 1 medium jalapeno, sliced
- 2 teaspoons sliced ginger
- 1 garlic clove
- ¼– ½ teaspoon kosher salt,
- ½ teaspoon sugar (or an alternative like honey, palm sugar, etc.)
How to make cilantro mint chutney:
- In a blender or food processor, combine all ingredients until they are relatively smooth.
- Toss with a pinch of salt and a squeeze of lemon to taste.
- Refrigerate until ready to serve.
- The chutney will keep in the fridge for 4 days.
This cranberry chutney is a tasty alternative to typical cranberry sauce; it’s great on turkey sandwiches and pairs well with cheese, crackers, and charcuterie.
Here is the cranberry chutney recipe:
- Combine the water and sugar in a medium saucepan. Over medium heat, bring the mixture to a boil. Combine the cranberries, apples, cider vinegar, raisins, and spices in a large mixing bowl. Bring to a boil, then reduce to low heat and cook for 10 minutes, stirring often.
- Fill a mixing basin halfway with the mixture. Put plastic wrap immediately on the sauce’s surface. Allow to cool to room temperature before serving, or cover and keep refrigerated. Before serving, bring the cranberry chutney to room temperature.
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If you’ve been searching for a Chutney Sauce recipe or cranberry chutney recipe, you’ve come to the right place. At My Sauce Lab, we have all kinds of chutney sauce like mint chutney online, easily available. Check out our website to buy Chutney Sauce today.