Indians love chutneys, and we've endless number of chutneys right from coconut, onion, tomatoes, coriander, mint and so on, as the list if endless.
The simple way is to add lime juice to mint/ coriander chutney after grinding it, which prevents oxidation happening. Another simple method like we need to keep the palak / spinach green, blanch it for 10-15 seconds in boiling water, remove and cool them at once, this helps it to retain its nice green colour. The same method can be done for coriander too, after cleaning it well, put the whole bunch in hot water, remove, cool under running or cold water.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
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