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India is known for its culture. The costumes of our country, the various festivals and the dishes made during them. All these things make India special. Whatever is made in the kitchen, many types of chutneys are also made, which enhance the taste of the food. There is green coriander chutney, which can be eaten by spreading it on snacks, sandwiches and many other things. It is usually found in everyone's house. But even while making this simple looking recipe, you make many mistakes.
What to do when sauce becomes thin?
To make this chutney, apart from coriander and mint, some spices are needed. Green coriander chutney should be quite thick but after making it many times, it starts becoming thin i.e. its water separates. If this happens, then you can thicken it by adding a spoonful of plain curd or a little fried gram lentils. The second trick is to boil the sauce in a pan until the water evaporates.
What to do if the sauce turns sour?
Sometimes too much chilli is added while making chutney. In such a case, you can add some sweetness with honey or sugar or add lemon juice or curd. Mix well until you get a good taste.
How to keep green chutney green?
Sometimes the colour of the chutney changes and turns light brown. This is due to oxidation, which basically happens when your ingredients are exposed to air. But to keep it green, add some lemon juice, vinegar or tamarind to it. Store it in an airtight glass container.
How to identify bad sauce
Many times it is not known whether the chutney kept in the fridge is bad or good. Often there is no change in it, rather it gets spoiled. Taste it a little and see how much the taste changes. Apart from this, if there is any kind of bad smell, then throw it away without wasting time. By following all these things, chutney can be stored for a long time.