This license represents an exclusive right to use the downloaded media, but such exclusivity will only last for a limited period of time. Physical Items for Resale/Distribution: includes the right to use the photos or stills comprising media for T-shirts, postcards, greeting cards, mugs, mousepads, posters, calendars, framed artwork that is to be sold to other customers for an unlimited number of copies (applies as a total of each type of usage). Note that the other restrictions still apply. This is an additional license to the rights included within the regular Royalty-Free license. Maximum number of electronic items is unlimited (applies as a total of each type of usage). The number of copies allowed is unlimited for each designer/employee.Įlectronic Items for Resale/Distribution: this license includes the right to use the media in webtemplates that are sold to more customers, screensavers, e-cards, powerpoint presentations or as wallpapers on cell phones. The U-EL license is applied only for the staff of the organization that holds the account. It is an additional license to the usage included within the regular Royalty-Free / Editorial license that awards rights for a single person within the same company. If you like hot naans, you might like to try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans?Īll of these will go very well with mint and coriander chutney! These homemade chapatis are also very good dipped in it.This license extends our regular Royalty Free / Editorial license to an unlimited number of seats within the same organization. You will find three onion bhaji recipes on my blog: curry house style fried onion bhajis, baked onion bhajis and also air fryer bhajis. So if you would like a few other ideas for serving your mint and coriander chutney, you should definitely try it on lamb seekh kebabs, chicken pakoras and onion bhajis. Just in case you don’t already know, in addition to samosas and poppadoms, this sauce goes with pretty much everything you order at your local Indian restaurant. If you blend the yoghurt as described in the recipe card below, you will get exactly that. Most often, however mint and coriander chutney is quite thin. Instead, add just enough water to the other ingredients in a blender and blend to a paste. If you prefer a thicker mint and coriander chutney, do not blend the yoghurt. Sometimes you will find mint and coriander chutney quite thick. The thing is, this mint and coriander chutney has always been called a chutney in the UK and probably always will be. Some people, especially those who like really hot chutneys leave the yoghurt out and add more of the other ingredients. Officially speaking, it is a raita because there is yoghurt in it. Please use this chutney recipe as a guide and feel free to adjust the flavours to your personal taste preferences. Go ahead and add fewer chillies if you like or go all out and make it much spicier by adding more chillies. Personally, I do like it quite spicy but as with all my recipes, you can tailor this recipe to taste. You might find this chutney recipe spicy as written.
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