A chutney is a spicy condiment, incorporating all the flavours just in one bowl. There are chutneys made from coconut, tamarind (imli), herbs like Coriander (also known as cilantro, Mexican Parsley, hara dhania) and Mint(pudina). Every chutney is unique in its taste, mostly used as a side with hot and spicy biryani and can also be used as a main ingredient for Veg- sandwiches in the form of spreads.
No cooking, no baking, no oven simply a grinder and herbs along with few spices from your cabinet. That's simple. And can be refrigerated for about 4 to 5 days. I prefer making a fresh one after every two days.
So, with all these benefits in a spoonful of chutney why not to add in every meal and enjoy this delicious condiment.
Ingredients for Coriander-Mint Chutney:
• Fresh coriander or cilantro leaves along with its green stem.(should be washed number of times in clean water). It is the stem that has most of the plant juice, hence I prefer stem along with the leaves.
• Fresh mint leaves (1/4th of coriander)
• 5 green chillies
• 1/2 inch ginger
• 1 small onion(sliced)
• 4 teaspoon lemon juice (adjust as per your taste). Also you can use raw mangoes instead of lemon juice. I have used raw mangoes in video which I made in mango season.
• 1/2 teaspoon black salt
• 1/4 teaspoon cumin seeds
• a pinch of asafoiteda
• 1/2 cup water
Method:
• Put all the ingredients in a blender and make a smooth paste.
Delicious chutney full of nutrition is ready.
These chutneys are enormously used in Indian street food like Dahi-vada, papdi- chat, sandwiches, samosa, kachori etc.
More chutney recipes:
Red Garlic Coconut Chutney
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