Comments

  1. Chef Neha Deepak Shah

    1/2 cup Coriander
    8 to 10 Mint
    3 to 4 Curry Leaves
    3 to 4 Green Chilli (we like it a little spicy)
    A Small Piece of Ginger
    2 Pinches Hing
    1/2 tsp Amchoor Powder
    1/2 tsp Jeera powder
    1/2 tsp Black Salt
    1 tsp Salt
    1/2 Nimbu Juice or 1/4 tsp Citric Acid – Citric acid helps preserve longer
    2/3 cup Daalia / Roasted Gram
    Some Chaat Masala
    1/4 tsp Turmeric Powder

    This chutney is a staple when we travel (Just Gujju things) we love it.

    You can increase the shelf life of this one by simply sun drying it for a day & store it upto 1 month at room temperature.

    Just like that , you can store this in the fridge upto 2 weeks or few days at room temperature.

    ???? Vishesh Tippani
    – Blend it without any water & store in an air tight container
    – Store in the fridge only. It will stay well at room temperature for just 6 to 7 days

    You can store this in the fridge upto a month.. If at room temperature – 6 to 7 days. If you sun dry after grinding then 1 month as well.

  7. Shivani Goyal

    How is it possible if we will grind mint leaves coriander leaves, ginger obviously a bit of liquid will be there and she has shown a dry powder how is it possible???

  16. Sanjida

    I didn't understand, you have added fresh ingredients into mixture then how come its came dry.

  19. Aanya Mittal

    Ye bataega koi k fresh green mint, chillies ar dhaniya blend hone k baad dry powder kyse ban gye vo to liquid banega na

  25. harshit chauhan

    Thank you so much dii it is a very helpful series for hostel students no one before make video on this topic ????????????

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