How to retain green color in coriander chutney?

Question

Learn the secrets to keeping your coriander chutney a beautiful, vibrant green. Get simple tips and ingredient tricks to prevent it from turning dark.

Answer 1

To keep coriander chutney green, blanch the coriander leaves briefly in boiling water, then immediately transfer them to ice water before blending. This helps preserve the chlorophyll.

Detailed Explanation:

Maintaining the vibrant green color of coriander chutney involves preventing the chlorophyll in the coriander leaves from degrading. Here's a step-by-step guide:

1. Blanch the Coriander: Bring a pot of water to a rolling boil. Add the coriander leaves (washed and roughly chopped) to the boiling water for just 15-20 seconds. This brief blanching deactivates enzymes that cause browning.

2. Shock in Ice Water: Immediately transfer the blanched coriander leaves to a bowl of ice water. This stops the cooking process and helps to set the green color.

3. Drain Well: Thoroughly drain the coriander leaves from the ice water. Excess water can dilute the chutney and affect its texture.

4. Blend with Other Ingredients: Add the blanched coriander to your blender or food processor along with the other chutney ingredients (e.g., green chilies, ginger, garlic, lemon juice, salt, and a little water). Lemon juice helps to preserve the color as well.

5. Blend Quickly: Blend the ingredients until you achieve your desired consistency. Avoid over-blending, as this can generate heat and dull the color.

6. Store Properly: Store the chutney in an airtight container in the refrigerator. A layer of oil on top can further help to prevent oxidation and maintain the color.

Pro Tip:

Adding a small piece of ginger and a squeeze of lemon or lime juice not only enhances the flavor but also acts as a natural preservative, helping to maintain the vibrant green color of your coriander chutney for a longer period.