How to retain bright color in green chutneys?

Question

Learn the secrets to keeping your green chutneys a beautiful, vibrant color. Get simple ingredient tips to prevent them from turning dark.

Answer 1

To retain the bright green color in chutneys, blanch the greens briefly before grinding and add an acidic ingredient like lemon juice or amchur powder.

Detailed Explanation:

The vibrant green color of chutneys can fade due to oxidation and heat generated during grinding. Here's a step-by-step guide to prevent this:

1. Blanch the Greens: Briefly blanch the greens (coriander, mint, etc.) in boiling water for about 30-60 seconds. This deactivates enzymes that cause discoloration.

2. Shock in Ice Water: Immediately transfer the blanched greens to ice water to stop the cooking process and preserve the color.

3. Drain Thoroughly: Ensure the greens are well-drained before grinding to avoid a watery chutney.

4. Add Acid: Incorporate an acidic ingredient like lemon juice, lime juice, amchur (dry mango) powder, or even a small piece of tamarind. The acid helps to stabilize the chlorophyll and maintain the green color.

5. Grind Quickly: Grind the chutney in short bursts, avoiding prolonged grinding which can generate heat and dull the color. Add ice cubes while grinding to keep the mixture cool.

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

Pro Tip:

Avoid using metal spoons when serving or storing green chutney, as metal can react with the ingredients and cause discoloration. Use a clean, dry glass or plastic spoon instead.