Add a little water if needed (lemon juice & yoghurt should be enough to help make a smooth puree). In a mixer/grinder or a food processor, add the coriander leaves, mint leaves, lemon/lime juice, ginger, garlic, green chilli, cashews, cumin seeds, yoghurt & salt.īlend together to make a smooth puree. Roughly chop the ginger, garlic, green chilli (you can adjust the heat level as per preference) & the cashews. Wash & roughly chop the coriander & mint leaves. Making this chutney is as easy as getting all the ingredients and blending them together.
#Coriander mint chutney how to#
How to make coriander & mint chutney – steps with pictures & video You could also experiment with tamarind puree. Lemon/lime juice – adds tanginess & helps to retain the freshness.For a vegan option, you can totally skip the yoghurt or use vegan yoghurt. Also, brightens the color of the chutney. Yoghurt – adds sourness and helps in balancing the flavors.Variation – You can also use roasted peanuts or for a nut-free version, use roasted chana daal or roasted pumpkin/sunflower seeds instead. You could totally skip these but then the chutney will be a little watery. Cashews – these act as a thickening agent and help bind the chutney and make it thick & creamy.If you find the chutney hotter than you can handle, add a little bit more salt. Salt helps to balance the heat from the chillies besides adding flavor. Variation – Use pickled jalapenos instead! Green chilli – adjust as per your taste.Ginger & garlic – they add a lot of flavor, adjust the quantity as per preference.Fresh mint leaves – experiment with parsley!.Fresh coriander leaves – I like to use the stalk as well (if it’s fresh).In this post, I will also list down some suggestions/alternatives for you to experiment with, after you try the original version! There are many versions of this chutney, in fact, every home in India will have their own versions with little tweaks here and there. Ingredients needed & alternatives/variations Check out my charred corn salad with oil-free coriander dressing for inspiration! It also goes well with these dal pakodas. It is oil-free too and therefore very low in calories. It is quick & easy to make, very versatile and is perfect with sandwiches/wraps or snacks such as pakoras/samosas! You can also add it to curries, raita, rice, pasta & salads. This hot, tangy & creamy coriander & mint chutney (dip) will occupy a permanent space in your fridge. This chutney can be used for sandwiches as a spread.Jump to Recipe Jump to Video Print Recipe Store in an airtight container in the refrigerator for up to 3 days. The Coriander Chutney – Green Chutney is ready. Add in 2 tablespoons of sunflower oil or vegetable oil and pulse it for another 10 seconds. The chutney will come together after some time. Grind everything together without adding water. Lemon juice also helps in retaining the colour of the chutney. While adding lemon juice, make sure you do not add the seeds of the lemon as the chutney might become really bitter. Add more green chillies if you need it really spicy. Take a blender / mixie and add in all the ingredients except the oil to the blender. Wash and clean the coriander leaves (cilantro) and mint leaves. Here is how to do a quick Green Chutney.Įverything is ground raw in this green chutney recipe. It can also be served with Vadapav, Bhel, Dhokla, Samosa, Chaat etc. This can be stored in the refrigerator for days. This Green Chutney can be used as a spread or as a dip. This Indian style Coriander Mint Chutney is called as the Green Chutney. Can be served with Vadapav, Bhel, Dhokla, Samosa and Chaat. Indian style Coriander Mint Chutney for Sandwich.
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