Green chutney is not just a condiment in Indian homes-it is an entire ambiance. Whether you are putting it on sandwiches, dipping snacks or adding a tang to dal rice, this chutney is a must-have. Made with fresh coriander, mint, green chillies and some spicy spiciness, it is a simple yet essential recipe. But even after knowing the basics, things can go wrong. You may find the chutney too bitter, too thin or not as tangy as you would like. Does this sound familiar to you? Don’t worry; we have the solutions for you.
Also read: According to Taste Atlas, Indian chutney is among the 50 best chutneys in the world
Here’s how to avoid 4 big mistakes while making coriander chutney in your kitchen:
1. Chutney turned thin? Here’s how to fix it
We eat with our eyes first, and a good green chutney should be thick, almost like ketchup. But sometimes, it turns out thin and watery. So, what’s the solution? You can thicken it by adding a spoonful of plain yogurt or some roasted Bengal gram dal. Another trick is to simmer the chutney in a pan until the excess liquid evaporates. Just remember to let it cool before storing it.
2. Dealing with bitter chutney? Here’s the solution
Has your chutney ever tasted more bitter than you would have liked? It is usually due to old ingredients, excess of certain things or over mixing. But don’t worry, you can balance out that bitterness. Add a little sweetness with honey or sugar or a little sourness with lemon juice or yogurt. You can also sprinkle some extra black salt. Adjust it until it tastes just right.
Also read: Odisha’s unique red ant chutney granted Geographical Indication (GI) tag
Photo credit: iStock
3. Keep your green chutney green: Here’s how
Nobody likes their bright green chutney to turn dull brown. This happens due to oxidation, which is basically your ingredients coming into contact with air. But there’s an easy solution to this – just add some lemon juice, vinegar or tamarind after making the mixture to retain its bright green colour. Store it in an airtight glass container and keep it cool and dry to avoid any colour change.
4. How to know if your chutney has gone bad?
The best way to know if your sauce has gone bad is to trust your senses. If it looks or smells bad, it’s time to throw it out. If it has any signs of mold or a bad odor, that means it’s not worth throwing out. Don’t risk it; just make a new batch instead.
Now that you’re all set with these green chutney making tricks, why not whip up a batch and keep it ready for your next meal? If you need the recipe, we’ve got you covered – just click here!
