by theculinarypeace
Jump to Recipe Print Recipe
Mint Coriander Chutney is a simple and flavourful chutney that can be used along with many savoury dishes. Mint Coriander Chutney needs only a handful of ingredients that are easily available. When stored in an airtight container in the refrigerator, mint coriander chutney stays fresh up to a week.
I make a batch of this chutney very often and use it as required. Being one of my favourite chutneys, I use it as a spread for chapati, sandwich etc or as a dip to go withPalak Rajma Oats Lollipop,Veg Poha Kofta, bajjis, pakoras, bondas, parathas etc. Apart from these, the chutney is perfect for most of the chaat dishes. Be it thisMasala Puri Chaat (Mysore-Bangalore style), or any other chaat variety, it only enhances the flavour of a dish.
I have some delicious recipes coming up, for which this chutney will be used. So, you might want to bookmark the recipe and quickly make some too.
Although, this is a very simple chutney that can be done easily, there are a few points that you should keep in mind.
1. Make sure you remove the mint leaves from the stalk and use only the leaves and NO stalk at all. Stalk can make the chutney bitter.
2. Over blending the ingredients will make the chutney bitter, as the mint leaves release oil and turn rancid when blended for too long.
3. It is better to add lemon juice after blending the ingredients. Lemon juice will help in preserving the rich green colour of the chutney.
4. Immediately store the chutney in your refrigerator in an air-tight container.
So, all you have to do is to be slightly cautious while making the chutney, keeping the points in mind, and your delicious flavourful mint coriander chutney will be ready in no time.
Recipes to use this mint coriander chutney:
Palak Rajma Oats Lollipop,
Veg Poha Kofta,
Masala Puri Chaat (Mysore-Bangalore style)
I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally onInstagram/Facebook, or post it with due credits.You may also pin it onPinterest.
Let us get started with the recipe, shall we?
Mint Coriander Chutney Recipe | How to make Pudina Dhania Chutney
Praneetha A Goutham
A versatile chutney that you will need for all your everyday dishes
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Accompaniments
Cuisine Indian
Servings 1 cups
Ingredients
- 1.25 cups fresh coriander - , with tender stalk
- 1 cup fresh mint leaves
- 4 to 5 nos. green chillies
- 1 inch fresh ginger
- salt - to taste
- 1 no. lemon
- 0.5 tsp sugar - (optional)
- 1 tsp black salt
- 2 to 3 tbsps water
Instructions
Remove the mint leaves from the stalk and wash them thoroughly along with coriander leaves. Transfer them into a mixer jar.
Now add all the other ingredients except lemon juice, to the mixer jar. Blend to fine paste by adding water in steps as required. It is absolutely okay if you still see finely blended leaves but make sure you do not over blend them just to get a smooth paste. This will make the chutney bitter.
Immediately squeeze lemon and mix the lemon juice well with the prepared chutney. This will help in retaining the bright green colour of your chutney.
Store it in a dry air-tight container in your refrigerator. Serve with any appetizer or dish of your choice.
Notes
1. Make sure you remove the mint leaves from the stalk and use only the leaves and NO stalk at all. Stalk can make the chutney bitter.
2. Over blending the ingredients will make the chutney bitter, as the mint leaves release oil and turn rancid when blended for too long.
3. It is better to add lemon juice after blending the ingredients. Lemon juice will help in preserving the rich green colour of the chutney.
4. To blend the ingredients, add just 2 or 3 tablespoons of water. Do not add too much water. The chutney has to be thick.
4. Immediately store the chutney in your refrigerator in an air-tight container.
5. Adjust the amount of salt, green chillies and lemon juice as per your taste.
Tried this recipe?Mention @the_culinary_peace or tag #theculinarypeace!
Previous Post: « Palak Rajma Oats Lollipop (Non-Fried)
Next Post: Avocado Chocolate Mousse Recipe | Eggless, Refined Sugar-free »
