Olive oil is an excellent anti-oxidizing agent, so it prevents the color change of the chutney and prevent the ingredients from getting oxidized. Oil and vinegar are the main components that I like to add to my chutney to increase its shelf life. Usual chutneys last for a week without losing their color, but if you take the following precautions, you can make your chutney last for 3 weeks without any color or durability issues! USING INGREDIENTS AS PRESERVATIVES So today I thought I’d do a little tricks and tips post for this pet favourite dip, and obviously give you my own recipe of this minty goodness.Ħ TIPS & WAYS TO MAKE YOUR MINT CHUTNEY LAST LONGER Although, it doesn’t mean that the chutney has spoilt or anything, but it doesn’t look that appealing as it does with its vibrant green color. See the mint chutney tends to get oxidize and turn brownish in color. We even mix this chutney with yoghurt to get the iconic “ green raita” that is an absolute MUST to have with Biryanis or paratha rolls.Īs easy as it is to make this chutney, the only problem that people usually face with mint chutney, is its color change after a while. You could also try it with this chicken and veggie kebabs. Or if you were feeling adventurous, bring a little heat with this chutney to the Mac n cheese balls I made earlier this year. We loveeeeee pairing mint chutneys with samosas, chaat and pakoras and yummy pulaos. Your murgh malai tikka is ready serve this with green mint chutney.Its fresh, its healthy, definitely low-cal, spicy and a brown man’s best friend! The green mint chutney is the South Asian equivalent of ketchup! Its a classic traditional Indian/Pakistani sauce that we desis tend to pair with everything savory we can get our hands on.
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