Your chutney already has a bit of salt in it, which means it will turn slightly watery while refrigerated. The less water you use, the better it is for your chutney. You can always dilute your chutney later while serving. No matter what recipe you follow, try to aim for a thicker chutney than a watery one. So ideally a combination of both lemon and vinegar is best for that long lasting greenness of the chutney. Lemon and vinegar on the other hand are both acidic and preservatives of sorts. There are couple of different ways to add the sourness to the mint chutney:Īlthough conventionally, tamarind sauce was the source of sourness in mint chutneys, it almost immediately turns the mint chutney brown. Also, remember to wash your mint and coriander leaves with ice cold water to preserve their freshness. Not only do they reduce the durability of our sauce but may also make our chutney taste bitter. Sometimes we don’t notice the few rotten leaves among a pile of fresh ones. A NO BRAINER – FRESH LEAVESĪlthough this goes without saying, but make sure the mint leaves and coriander leaves you are adding are fresh. The vinegar has an acidic quality which reduces the pH of the chutney and prevents bacteria from growing. 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. 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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