Green chutney isn’t just a condiment in Indian households, it’s a whole trend. Whether you use it to spread sandwiches, dip snacks, or just to add a spicy kick to your dal-chawal, this chutney is a must-have. Made with fresh coriander (dhaniya), mint (pudina), green chillies, and a hint of something spicy, it’s a simple yet essential recipe. But even with the basics, things can go wrong. You can end up with a chutney that’s too bitter, too runny, or just not as vibrant as you’d like. Sound familiar? Don’t stress; we’ve got the solutions for you.
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Here’s how to avoid four major mistakes while making dhaniya chutney in your kitchen:
1. Is your chutney runny? 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 runny and watery. So what’s the solution? You can thicken it by adding a spoonful of plain yogurt or some fried chana dal. Another trick is to simmer the chutney in a pan until the excess liquid evaporates. Just remember to let it cool before storing.
2. Do you have problems with bitter chutney? Here is the solution
Have you ever felt like your chutney tastes more bitter than you’d like? This is usually due to old ingredients, too much of certain things, or over-blended chutney. But don’t worry, you can balance out that bitterness. Add some sweetness with honey or sugar, or some acidity with lemon juice or yogurt. You can also sprinkle in some additional black salt. Adjust until you get the perfect taste.
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Photo credit: iStock
3. Keep your green chutney green: Here’s how
Nobody likes their bright green. chutney It turns into a dull brown mess. This happens due to oxidation, which is basically the exposure of ingredients to air. But there is an easy solution: just add some lemon juice, vinegar, or tamarind after blending to maintain that vibrant green color. Store it in an airtight glass container and keep it cool and dry to prevent any discoloration.
4. How to tell if your chutney is bad
The best way to know if your chutney The best way to tell if food has gone bad is to trust your senses. If it looks odd or smells strange, it’s time to throw it out. Any signs of mold or an unpleasant smell means it’s not a good idea. Don’t take any chances; just make a new batch.
Now that you’re all set with these green chutney tips, why not whip up a batch and have it ready for your next meal? If you need a recipe, we’ve got you covered. Click here!
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