How To Preserve Your Chutney's Green Colour For Long: Tips And Tricks

Indian food is often served with green chutney, a condiment prized for its vivid colour and crisp flavour. This tasty relish, which normally is combined with fresh spices such as mint and coriander, can add a zest to different types of meals, for instance, sandwiches and samosas. But one problem that many home cooks have is maintaining the vibrant green colour of the chutney over time. It can be annoying when green chutney darkens or browns, especially if you've worked well to create a visually appealing, fresh-looking meal. The herbs' chlorophyll may degrade due to exposure to air, light, and time, giving them an unappealing brownish colour. With a little knowledge and the correct methods, you can keep your chutney's delicious green colour for a very long time.

Rinse and Dry

Wash the herbs well to get rid of any dirt or pesticides before using. The next step is to make sure they are as dry as possible, this can be done in a salad spinner or just using a cloth to soak the moisture. A chutney made with too much moisture may become less concentrated in flavour. Use the freshest herbs you can find to retain colour as much as possible. Due to a higher amount of chlorophyll they have a fresh green hue.

Add Acidic Components

Adding acidic components is one good approach to help keep your chutney's green colour. Juices from citrus fruits, especially lime or lemon, have two uses: they improve flavour and naturally preserve food. The enzymatic browning process that causes your chutney to get discoloured can be slowed down by the acidity of citrus fruits.

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Use Vinegar 

Add some vinegar if you'd want a different flavour profile. It gives some ‘zest’ and maintains the green colour bright. You can either use white vinegar or apple cider vinegar; just make sure to adjust the amount to your preferred taste. Squeezing in a little acidity helps preserve the chutney and gives it a tangier, more appetising flavour that goes well with a variety of foods.

Also read: Try This 5-Minute Recipe For Bombay's Famous Sukhi Green Chutney

Storing in Airtight Container

To keep your green chutney's brilliant colour after preparation, store it properly. Reduce its exposure to air, which can lead to oxidation and discolouration, by using sealed containers. An excellent alternative are glass jars with tight-fitting lids since they are non-reactive and won't transfer any undesirable flavours. Steer clear of plastic containers as they occasionally retain smells or react negatively with acidic substances.

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Storing In Refrigerator

To preserve the freshness of your chutney, always keep it chilled. Green chutney keeps well in the refrigerator for up to a week or more. You may choose to freeze some of the chutney in ice cube trays for even longer shelf life. When frozen, move the cubes to a freezer-safe bag so they keep their vibrant green colour and are easy to use later.

Addition Of Green Chilli And Other Components

Adding green chillies to the chutney not only gives it more flavour but also makes it look greener overall. Green chillies' vivid colouring gives them a natural ability to retain colour. You may add flavour to your herbs without losing colour by blending the chillies with them. While enhancing the flavour profile, adding components like ginger or garlic can also aid in hiding any discolouration. Just watch the amount, as too much can overpower the flavour of your chutney. When these complementary elements are used with greens, the flavour will be amplified and the chutney's colour will be enhanced.

With these tips, you may keep enjoying your green chutney with a range of foods and impressing both family and guests with its vibrant colour and delectable flavour. With this knowledge, you can confidently prepare a batch of green chutney, knowing that it will remain delicious, flavourful and as green as fresh!