How to prep green chutney for 5-day tiffin use?

Question

How do you prep green chutney to be used in tiffins for 5 days? Get the secret to keeping it fresh and vibrant without browning.

Answer 1

To prep green chutney for 5-day tiffin use, ensure all ingredients are fresh, add lemon juice or amchur powder as a preservative, and store it in an airtight container in the refrigerator.

Detailed Explanation:

Preparing green chutney for tiffin requires careful attention to freshness and preservation to prevent spoilage. Here's a step-by-step guide:

1. Select Fresh Ingredients: Start with fresh coriander leaves, mint leaves, green chilies, ginger, and garlic. Wilted or discolored ingredients will reduce the chutney's shelf life.

2. Wash Thoroughly: Wash all the greens and other ingredients thoroughly to remove any dirt or impurities. This step is crucial to prevent bacterial growth.

3. Dry the Ingredients: Pat dry the washed ingredients with a clean kitchen towel or use a salad spinner. Excess moisture can lead to faster spoilage.

4. Blend the Chutney: In a blender, combine the coriander, mint, green chilies, ginger, garlic, salt, and a small amount of water to aid blending. Add a preservative like lemon juice or amchur (dry mango) powder. These ingredients help inhibit bacterial growth and maintain the chutney's color.

5. Adjust Consistency: Add water gradually until you achieve the desired consistency. The chutney should be thick enough to not leak from the tiffin but smooth enough to spread easily.

6. Taste and Adjust Seasoning: Taste the chutney and adjust the seasoning as needed. You may want to add more salt, chili, or lemon juice to suit your preference.

7. Store Properly: Transfer the chutney to a clean, airtight container. Ensure the container is properly sealed to prevent air exposure. Store the container in the refrigerator immediately after preparation.

Pro Tip:

To further extend the shelf life, consider adding a small piece of ginger while blending. Ginger has natural antibacterial properties that can help preserve the chutney for a longer period. Avoid adding yogurt or curd if you intend to store the chutney for several days, as dairy can spoil quickly.