Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.
Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.
Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.
I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.
Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.
The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.
Mint Coriander Chutney
Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author:
Ingredients
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste
Method
1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.
2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.
3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.
4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.
5. Pour the chutney into a serving bowl.
6. Chill in the fridge until ready to serve.
Notes
1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.
2. Choose leaves that are bright, without the signs of browning.
3. You can also use the tender stems of the leaves as they all taste the same.
4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.
5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.