2 Ways Dhania Podina Ki Chutney | How To Store Green Chutney | Ramzan Special Chatni by Zouq e Kiran
234 بار بازدید -
2 سال پیش
-
Chutney that goes so well
Chutney that goes so well with almost every snack and iftar item, salads and much more. Try out this hassle free recipe and enjoy for the whole month of Ramadan Kareem.
#ChatniRecipesForRamzan #DhaniaAurPodinaKeChutneyIn2Ways #ZouqeKiran
⏰ Time Stamps ⏰
🕕 03:32 Storage Method
🕕 05:02 Chutney in 2 ways
🔔🔔🔔🔔🔔🔔🔔🔔 WRITTEN RECIPE 🔔🔔🔔🔔🔔🔔🔔🔔
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INGREDIENTS:
Coriander / Dhania 3 Bunches (150 gm)
Mint / Podina (70 gm)
Garlic Cloves / Lehsun (10-11)
Green Chillies / Hari Mirch (3)
2 tbsp Roasted Cumin / Bhuna Hoa Zeera (30 gm)
½ tsp Crushed Red Chilli / Kuti Hui Laal Mirch (2.5 gm)
½ tsp Salt / Namak (heaped) (3 gm)
½ tsp Black Salt / Kala Namak (2.5 gm)
2 tsp Dried Pomegranate Seeds / Anar Dana (10 gm)
Water / Pani (as needed)
Half lemon Juice / Adhy Lemo Ka Ras (5 ml approx.)
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PREPARATION:
1. Grind all coriander and mint leaves including all the ingredients (except lemon juice) using minimal quantity of water.
2. Add lemon juice and mix well.
3. Put the chutney in an ice cube container and freeze for 5-6 hours.
4. Transfer all the frozen cubes in an airtight container or box.
5. Use as it is or add very small quantity in yoghurt and adjust salt.
6. Enjoy with iftar snacks or add in different recipes and enjoy
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#ChatniRecipesForRamzan #DhaniaAurPodinaKeChutneyIn2Ways #ZouqeKiran
⏰ Time Stamps ⏰
🕕 03:32 Storage Method
🕕 05:02 Chutney in 2 ways
🔔🔔🔔🔔🔔🔔🔔🔔 WRITTEN RECIPE 🔔🔔🔔🔔🔔🔔🔔🔔
◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼
INGREDIENTS:
Coriander / Dhania 3 Bunches (150 gm)
Mint / Podina (70 gm)
Garlic Cloves / Lehsun (10-11)
Green Chillies / Hari Mirch (3)
2 tbsp Roasted Cumin / Bhuna Hoa Zeera (30 gm)
½ tsp Crushed Red Chilli / Kuti Hui Laal Mirch (2.5 gm)
½ tsp Salt / Namak (heaped) (3 gm)
½ tsp Black Salt / Kala Namak (2.5 gm)
2 tsp Dried Pomegranate Seeds / Anar Dana (10 gm)
Water / Pani (as needed)
Half lemon Juice / Adhy Lemo Ka Ras (5 ml approx.)
◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼
PREPARATION:
1. Grind all coriander and mint leaves including all the ingredients (except lemon juice) using minimal quantity of water.
2. Add lemon juice and mix well.
3. Put the chutney in an ice cube container and freeze for 5-6 hours.
4. Transfer all the frozen cubes in an airtight container or box.
5. Use as it is or add very small quantity in yoghurt and adjust salt.
6. Enjoy with iftar snacks or add in different recipes and enjoy
◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼◼
2 سال پیش
در تاریخ 1401/01/16 منتشر شده
است.
234
بـار بازدید شده