Brown sugar can be substituted but there’ll definitely be a change in flavor. The chutney gets its characteristic flavor and texture from the palm sugar. Jaggery or palm sugar – To make the chutney FINGER-LICKING sweet and sticky. In that case, reduce the amount of jaggery/ palm sugar by 1 or 2 tablespoons, unless you want the chutney to be very sweet. Green mangoes – They are naturally tangy which is balanced by palm sugar semi-ripe mangoes may also be used. This is one of the best recipes that can be made from raw mangoes. But this authentic green mango chutney recipe uses just ginger, turmeric and green chilies along with jaggery. There are many recipes out there that call for onions, garlic or even ripe mangoes. while cooking the chicken masala can stick to the bottom so to avoid this try to use non-stick pan or kadhai.(You can find the exact measurements and instructions in the printable recipe card at the end of this page.).for large size chicken pieces you can cook in pressure cooker for up to 2 whistles. if you are using small pieces of chicken there is no need to pressure cook.make sure the chicken pieces cut properly especially from the joint otherwise while cooking meat starts loosing from the bones.Use white skin and flesh do not use yellow skin and flash chicken.your mint chutney is ready to serve with chicken tikka.for making your chutney smooth you can add more water and grind one more time.next, add coriander leaves, mint leaves, water and lemon juice.(add water according to a thickness required).Use small grinder/food processor to grind ginger-garlic, salt, chili and peppercorn. if you use fresh mint it will taste more yummy. Mint chutney goes very well with chicken tikka, kabab or any other tandoor roasted dish.a thick spicy green puree taste great which you can enjoy with snacks.
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