How do I make a green chutney that stays vibrant green? Get the simple trick to prevent your chaat chutney from turning brown.
1 Answer
To keep your green chutney vibrant, blanch the cilantro and mint briefly in boiling water, then immediately shock them in ice water before blending. Adding a bit of lemon or lime juice also helps preserve the color.
Detailed Explanation:
Making a vibrant green chutney involves a few key steps to prevent oxidation, which causes browning. Here's a detailed guide:
Gather Your Ingredients: You'll need fresh cilantro (coriander leaves), mint leaves, green chilies (adjust to your spice preference), ginger, garlic, lemon or lime juice, cumin powder, chaat masala, salt, and a little water.
Blanch the Greens: This is the most crucial step. Bring a pot of water to a rolling boil. Add the cilantro and mint leaves to the boiling water for about 15-20 seconds. Immediately transfer them to a bowl of ice water. This process, called blanching and shocking, helps to set the green color and prevent enzymatic browning.
Blend the Chutney: In a blender or food processor, combine the blanched cilantro and mint, green chilies, ginger, garlic, cumin powder, chaat masala, salt, and lemon or lime juice. Add a little water at a time until you reach your desired consistency. Start with a small amount of water and add more gradually to avoid making the chutney too thin.
Taste and Adjust: Taste the chutney and adjust the seasoning as needed. You might want to add more lemon/lime juice for tanginess, salt for flavor, or green chilies for heat.
Store Properly: Store the chutney in an airtight container in the refrigerator. The lemon or lime juice acts as a natural preservative and helps maintain the color. It should stay vibrant for a few days.
Pro Tip:
Avoid over-blending the chutney, as this can generate heat and cause the color to dull. Pulse the blender in short bursts instead of running it continuously.