Water chestnut or singhara chutney or dip.
A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.
Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.
When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.
I have already shared few more chutney or dip recipe
A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.
So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.
You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.
Singhara – 10 – 12
Chopped cilantro or coriander leaves – 1 cup
Mint leaves – 1/2 cup
Tomato – 1, chopped
Garlic – 3 – 4 cloves
Ginger – 1/2 inch piece
Green chilli – 2 – 3, chopped
Salt to taste
Chaat masala powder – 1 teaspoon
Cumin powder – 1 teaspoon
Lemon juice – 2 tablespoon or to taste
Peel and chop the water chestnut or singhara.
Clean and rinse mint leaves and cilantro.
Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.
Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.
Taste and adjust the seasoning. Add more salt and lemon juice if require.
Enjoy with your snacks or use it as a sandwich spread.
Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Add green chilli according to your taste.
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