Learn what causes your fresh coriander chutney to become watery in the fridge. Discover how the ingredients release moisture over time.
1 Answer
Coriander chutney becomes watery after refrigeration due to the release of moisture from the coriander leaves and other ingredients as they break down. This process is accelerated by the cold temperature.
Detailed Explanation:
Coriander chutney is typically made with fresh coriander leaves, green chilies, ginger, garlic, lemon juice, and spices. These ingredients contain a significant amount of water. When the chutney is refrigerated, the cell walls of the coriander leaves and other ingredients start to break down. This breakdown releases the water that was previously held within the cells. The released water separates from the solid components of the chutney, resulting in a watery consistency. The rate of this breakdown is influenced by factors such as the freshness of the ingredients, the acidity of the lemon juice, and the storage temperature. The colder the temperature, the faster the breakdown process tends to be, leading to more water separation.
Pro Tip:
To minimize water separation, avoid adding water while grinding the chutney. Instead, use ice cubes to help keep the coriander leaves from oxidizing and to achieve the desired consistency. The ice will melt slowly, adding moisture without making the chutney overly watery initially.