The color of green chutney will not turn black, just add this special thing while grinding.

Life Style Desk: Green chutney has its own importance in Indian food. Samosa, Kachori, Pakora, Sandwich or simple homemade dal-rice, green chutney enhances the taste of every dish manifold. Especially in the summer season, when fresh mint and raw mangoes are easily available in the market, people prefer to make green chutney at home. However, many people complain that after some time of grinding the chutney, its bright green color starts fading and it starts appearing black or muddy. In such a situation, along with the taste, its beauty also reduces.

If you are also troubled by this problem, then there is no need to worry now. By adopting a little trick, you can maintain the fresh green color of your chutney for a long time. For this, adding a little lemon juice to the chutney while grinding it is considered very beneficial. Let us know in detail.

Why does chutney turn black?

The natural elements present in mint, coriander and other green leaves undergo the process of oxidation after coming in contact with air. For this reason their color starts changing gradually. When chutney remains open for a long time after grinding, its bright green color may turn black or brown.

Lemon juice will do wonders

The natural acid present in lemon slows down the process of oxidation. While making chutney, adding one to two spoons of fresh lemon juice keeps its color green for a long time. Not only this, lemon adds slight sourness to the taste of chutney and makes it even more delicious.

Ice cubes are also effective

If you want to keep the color of the chutney brighter, you can also add one or two ice cubes while grinding. This reduces the heat generated by the mixer and preserves the natural color of the leaves. This method is also very popular among hotel and restaurant kitchens.

Keep these things in mind also

Always use fresh mint and coriander while making green chutney. Wash the leaves thoroughly and dry the water. Adding too much water can also affect the taste and color of the chutney. After the chutney is ready, fill it in an airtight container and keep it in the refrigerator. This maintains its freshness for a long time.

Both taste and color will remain intact

The pleasure of eating mint and raw mango chutney in summer is different. If you want your chutney to remain fresh, green and tasty for many days, then next time while grinding the chutney, add a little lemon juice to it. This easy solution will not only save the color of the chutney, but will also make it taste better than before. Now your green chutney will not only enhance the taste of the food, but will also look absolutely fresh and attractive.

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