Coriander Mint 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 RECIPE - CORIANDER MINT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander and Mint Chutney Recipe, combine the coriander leaves, mint leaves, curry leaves, peanuts , ginger, green chillies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
• The addition of lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens.
• Transfer the Dhania Pudina Chutney- Green Coriander and Mint Chutney to a bowl and serve. You can refrigerate the Green Coriander and Mint Chutney for a couple of days.
• Serve Dhaniya Pudina Chutney Recipe with Samosa Recipe or make Green Chutney Aloo Chaat Recipe and enjoy with a cup of Masala Chai Recipe.

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

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.

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.