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I marinated some cubed chicken breast with the chutney for about 15 minutes. Sauteed some onions in a some olive oil then added the chicken, covered and cooked on high heat - stirring occaisionally for about 10 mins. I then added tomato paste (heaping tablespoon) and just a dash of water to liquify - stirred and continued to cook (covered) for another 10 mins until cooked through. Delicious served with rice!
This was good, but a little tart from what I'm used to. I think I'll try one without tamarind next time to see if it;s more similar to the one they serve at our favorite Indian restaurant.
I made this today and it was delicious! I simply made mint chutney and cucumber sandwiches and I'll be having it often now. Hmmmmm.
I serve this, along with samosas, as an appetizer when I am making an indian dinner. It is so fresh and delicious tasting. Plus, it is very easy to make!
I was looking for some sort of pesto where I could use up all the mint which I bought at the local market. This recipe caught my attention because it has lots of cilantro, not to mention the ginger & garlic. Very easy to make, too. Instead of grinding all ingredients in a blender or food processor, I finely chopped them for more texture. Now that I have this delicious and very healthy chutney/pesto, someone please tell me how to use it. Right now I am eating it off a spoon. Your suggestion would be great?
I made this to go with Besan Cheela (chickpea flour pancakes). It was delicious! And I'm sure it's going to be even better today, after the flavors have had a chance to blend a bit.
I made this as it is an ingredient in Sana's Fruit Chaat, and am so happy that I have a jar of it left to use in other dishes. This, combined with Sana's Tamarind Date Chutney and my Chat Masala makes an incredible dressing for the fruit salad. I am already thinking of all the other ways I can use this wonderful condiment.