br>Meanwhile, combine all the chutney ingredients in a food processor
To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.
Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
Remove from mixer into a serving bowl.
Add salt and sugar.
Stir in lemon juice.
Serve alongside cutlets, kebabs, etc.
or as a sandwich spread.
NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
Enjoy!
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
Serve the lamb chops hot with the cool chutney.
Chop the boiled potatoes into cubes. Deep-fry the potatoes in oil in a wok or dutch oven until golden brown and well cooked. Drain potatoes on a paper towel.
In a frying pan heated to sizzling, quickly saute the cumin powder, chaat masala and cayenne powder for 30 seconds. Place the spices in a large bowl and add the the fried potatoes, along with the salt, and mix thoroughly.
Add tamarind chutney and mint chutney and combine throughly. Garnish with fresh coriander leaves and serve.
inutes.
Garnish samosas with mint and serve warm with mint chutney.
n food processor combine all chutney ingredients except pareve sour cream
Take deep curved pan.
Add water, onion chopped, tomato cut, green chillis and ginger, mint leaves.
Boil till soft.
Cool it.
Add salt and grind.
Heat oil in another pan.
put mustard seeds, when mustard seeds starts spluttering add urad dal and curry leaves.
Remove from stove and add the tampering to the ground chutney.
Mix well and eat it with variety rice, roti, bread. Its yummy.
apkins.
Now apply the mint chutney on the fried bread slices
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
rains.
Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps
n the refrigerator.
This chutney can be served with samosas
Grill or broil pineapple till evenly browned & chop into sml cubes.
In a sml saucepan, heat sugar over med-heat till melted & golden. Then stir in vinegar, lemon juice + mint jelly & simmer briefly.
Remove from heat, stir in pineapple + chopped mint & allow to fully cool for later use. Voila! All done!
Clean and wash coriander, mint, chili, tomato and onion.
Put small amounts of each in blender and blend.
Add yogurt and salt a little at a time.
Blend until smooth.
Store in a container with a tight lid.
Will last approximately 2 to 3 weeks, just stir each time you use it.
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
o food processor.
Add mint, coriander seeds and vinegar to
Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.
Blend the onion, green chile peppers, mint, lemon juice, and salt together in a blender until smooth.
Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.