Comments on: Hari Chutney – Cilantro Chutney http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/ Learn to cook Indian Vegetarian Recipes the easy way. Thu, 11 Mar 2010 07:19:35 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Manjula Jain http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-16674 Manjula Jain Thu, 18 Feb 2010 16:35:32 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-16674 Hi Vidhya, Hari chutney can be freeze for 2 to 3 months. Hi Vidhya,
Hari chutney can be freeze for 2 to 3 months.

]]> By: Vidhya http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-16664 Vidhya Thu, 18 Feb 2010 13:44:19 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-16664 Hello Manjula Aunty, How long can I freeze and keep the hari chutney? Thanks for the yummy recipes. I also found your tips and the section on Spices and Grains very useful. Many thanks :-) Hello Manjula Aunty,

How long can I freeze and keep the hari chutney?
Thanks for the yummy recipes. I also found your tips and the section on Spices and Grains very useful. Many thanks :-)

]]> By: Suja http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-16376 Suja Fri, 12 Feb 2010 01:28:23 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-16376 Hello Aunty , For the last one year I have been watching your videos . They are very nice and I recently tried out the mint chutney. It turned out extremely well . Myself and mu husband loved it . It is a wonderful website to learn cooking !!! :-)) Hello Aunty ,

For the last one year I have been watching your videos . They are very nice and I recently tried out the mint chutney. It turned out extremely well . Myself and mu husband loved it . It is a wonderful website to learn cooking !!! :-) )

]]> By: Setty http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-16263 Setty Wed, 10 Feb 2010 07:30:27 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-16263 Manjulaji, What a way to serve the community. Thanks a lot for all your hard work. May god bless you with more thoughts and enough strength to make them become a recipe.Thanks again, I love your show. Manjulaji,
What a way to serve the community. Thanks a lot for all your hard work.
May god bless you with more thoughts and enough strength to make them become a recipe.Thanks again, I love your show.

]]> By: AZA http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-15632 AZA Sun, 24 Jan 2010 11:48:28 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-15632 Is it 1/2 teaspoon salt or 1 AND 1/2 teaspoon salt? Thanks Is it 1/2 teaspoon salt or 1 AND 1/2 teaspoon salt? Thanks

]]> By: Jaya http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-12606 Jaya Thu, 05 Nov 2009 00:24:27 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-12606 Asafetida is a gum resin from a tree. In cooking, it gives a tang that you would otherwise get if you used onion and garlic. If you don't have hing/asafetida, just omit it. IMO it's not a critical ingredient. Further if you put in to much it ruins the taste of the dish. Asafetida is a gum resin from a tree. In cooking, it gives a tang that you would otherwise get if you used onion and garlic.

If you don’t have hing/asafetida, just omit it. IMO it’s not a critical ingredient. Further if you put in to much it ruins the taste of the dish.

]]> By: Bob http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-12601 Bob Wed, 04 Nov 2009 21:44:04 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-12601 What is hing? What is hing?

]]> By: Shri http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-5/#comment-12550 Shri Tue, 03 Nov 2009 09:09:02 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-12550 I tried this recipe of hari chutney. It was awesome, perfect to the dot. I used a handful of mint leaves too. Each time I asked some of my North Indian friends for the hari chutney recipe all they would say is use Cilantro, Mint and Green chilli, but I never got the right taste nor color. Your recipe is very good. Thank you!!! I tried this recipe of hari chutney. It was awesome, perfect to the dot. I used a handful of mint leaves too.
Each time I asked some of my North Indian friends for the hari chutney recipe all they would say is use Cilantro, Mint and Green chilli, but I never got the right taste nor color. Your recipe is very good. Thank you!!!

]]> By: Pankaj Jain-Germany http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-4/#comment-12504 Pankaj Jain-Germany Sun, 01 Nov 2009 18:34:54 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-12504 Additional to above, Few benefits which I know and have realized for other regular used Spices 1. Chilly powder: Conatins good amount of Iron, Vitamin A,C,B and E. 2. Termeric powder: Anticeptic, Blood purifier 3. Corriander seeds powder: Chilly and termeric creates heat, so corriander is opposite.It is cold oriented.Contains Vitamins A,B and C. 4. Salt: Contains Iodin and watery in nature. 5. Hing: Helps in digestion of food 6. Cumin seeds: hign in protein(alomst 17% per 100 grams).Also it is cold in nature. Additional to above, Few benefits which I know and have realized for other regular used Spices
1. Chilly powder: Conatins good amount of Iron, Vitamin A,C,B and E.
2. Termeric powder: Anticeptic, Blood purifier
3. Corriander seeds powder: Chilly and termeric creates heat, so corriander is opposite.It is cold oriented.Contains Vitamins A,B and C.
4. Salt: Contains Iodin and watery in nature.
5. Hing: Helps in digestion of food
6. Cumin seeds: hign in protein(alomst 17% per 100 grams).Also it is cold in nature.

]]> By: Pankaj http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/comment-page-4/#comment-12503 Pankaj Sun, 01 Nov 2009 18:16:03 +0000 http://localhost/manjula/index.php/blog/2008/01/22/cilantro-chutney/#comment-12503 Hello Mohammed, asafetida(Hing) is used since it gives a nice smell to your food.Many people do not like its smell in normal condition but when it is processed with other materials, it gives very nice smell to the food.For example, next time when you cook any dry green vegetable, just take one or two pinch of hing and make it powder(if not already) and put it in oil which we use for chaunk(Bagar) along with cumin seeds. Indian food processing is based on keeping health in mind. Hing is a medecine and helps in diagestion of food properly. So tase and health are two reasons for using it. Hello Mohammed,

asafetida(Hing) is used since it gives a nice smell to your food.Many people do not like its smell in normal condition but when it is processed with other materials, it gives very nice smell to the food.For example, next time when you cook any dry green vegetable, just take one or two pinch of hing and make it powder(if not already) and put it in oil which we use for chaunk(Bagar) along with cumin seeds.
Indian food processing is based on keeping health in mind. Hing is a medecine and helps in diagestion of food properly. So tase and health are two reasons for using it.

]]>