Coriander Mint And Chili Chutney Recipes

CILANTRO MINT CHUTNEY

Steps:

• Pluck the leaves and tender stems from the coriander bunch.
• Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
• Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
• Roughly chop them. Keep the other ingredients required for the chutney also aside.
• In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
• Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
• You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
• You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
• Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

GREEN CHUTNEY (CORIANDER AND MINT CHUTNEY) | HARI CHUTNEY

Steps:

• Place the coriander and mint leaves in the blender, making sure to remove the tough stems of the mint. Add the chilies, salt, lemon juice, cumin seeds, vinegar.
• Blend till a smooth paste is formed, adding water as required. Taste and adjust seasonings as required.
• Add water little by little as if you add too much, it will turn watery.
• Place the green chutney in a clean glass bottle / jar. It will keep in the fridge for around 1 - 2 weeks. Just make sure to use a fresh spoon when using it.

MINT-CORIANDER DIP | INDIAN GREEN CHUTNEY RECIPE

Steps:

• Take all the ingredients together in the mixing jar, except the mint leaves
• Pulse everything into a smooth paste. Do Not Add Water. If it gets stuck, just give everything a shake or use a spoon to mix them up. If necessary add a tsp of Olive Oil.
• Once it is smooth, add the mint leaves. Check for seasoning at this stage. Give it a quick buzz and serve

CHILLI AND CORIANDER SAUCE

Steps:

• Combine first 6 ingredients in a pan and stir over low heat until the sugar dissolves.
• Bring to boil, simmer uncovered for about 10 minutes until it thickens.
• Remove from heat and cool.
• Then stir in the coriander.

CORIANDER, MINT, AND CHILI CHUTNEY

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.