RED AND GREEN CHUTNEY

Two different chutneys to spice up your life!! Well they dont have to be spicy because the heat in them is optional. These chutneys keep for a week in the fridge BUT i add citric acid crystals or white vinegar and they last longer. They both last me more than 3 weeks
TIP: always use a clean spoon and store it in an airtight jar or container
RED CHUTNEY
1 tomato
1 red capsicum
4-5 flakes of garlic
2 tablespoons of chopped ginger
5-6 birds eye dried red chillies ( if you want it hot)
salt and sugar to taste
2 tablespoons of white vinegar
Blend everything in a blender without water. If you want to add citric acid crystals just add a pinch. Taste and correct the taste acording to your tastebuds and refrigerate.

GREEN CHUTNEY
1 cup of washed and chopped coriander leaves
2 tablespoons of washed and chopped mint leaves
3-4 flakes of garlic
1 tablespoon of chopped ginger
5-6 green chillies
1 tomato (green if possible- i used a red one)
salt and sugar to taste
2 tablespoons of white vinegar
Blend everything in a blender without water. If you want to add citric acid crystals just add a pinch. Taste and correct the taste acording to your tastebuds and refrigerate.

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This entry was posted in Everything Vegetarian, Indian Restaurant Dishes, Sauces and Chutneys, Vegan and tagged , , , . Bookmark the permalink.

2 Responses to RED AND GREEN CHUTNEY

  1. Pingback: STUFFED POTATO TIKKIS | nitu didi

  2. Pingback: CHICKEN SOUP AND RICE FOR MY SOUL | nitu didi

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