The mint-coriander chutney from your kebab video turned dark brown after a few hours. How can I preserve its vibrant green color?

Question

How can you preserve the vibrant green color of a mint-coriander chutney? Get tips to prevent it from turning dark brown after a few hours.

Answer 1

To keep your mint-coriander chutney green, blanch the herbs briefly in boiling water, then immediately shock them in ice water before blending. Adding a touch of lemon or lime juice also helps preserve the color.

Detailed Explanation:

The browning of mint-coriander chutney is primarily due to oxidation. Enzymes in the herbs react with oxygen in the air, causing them to lose their vibrant green color and turn brown. Here's a step-by-step guide to prevent this:

1. Blanching: Bring a pot of water to a rolling boil. Add the mint and coriander leaves to the boiling water for just 15-20 seconds. This process deactivates the enzymes responsible for browning.

2. Shocking: Immediately transfer the blanched herbs to a bowl of ice water. This stops the cooking process and helps to set the green color.

3. Blending: Drain the herbs thoroughly and add them to your blender or food processor. Add other ingredients like green chilies, ginger, garlic, salt, and cumin as per your recipe.

4. Acid: Add a tablespoon or two of lemon or lime juice to the chutney. The acidity helps to further inhibit oxidation and preserve the green color. It also adds a pleasant tang to the chutney.

5. Storage: Store the chutney in an airtight container in the refrigerator. This minimizes exposure to air and slows down the oxidation process.

Pro Tip:

Avoid over-blending the chutney. Over-processing can generate heat, which can also contribute to browning. Blend until just smooth, and stop immediately.