Coriander Mint chutney is a very famous and versatile chutney used in India with most of the snacks like Chat, Tikki, Samosa, Vada. By just adding some of the spices you can give spicy and sugary taste to it and this chutney is a must have for every fridge. Just in 10 minutes you can make starters go really well with this and can store it for a week.
Let’s Get Started:
Coriander 100 gms, Mint 10-12 leaves.
- 1 inch Ginger chunk
- 2 Green chilli
- 1 pinch Asafoetida
- 1/2 tsp Cumin seeds
- 3/4 tsp Salt
- 1/4 cup water
- pinch of suger
- 1 tsp lemon drops
- Take 100 grams of coriander along with tender stems and 10-12 leaves of mint in a strainer and wash under the running tap.
- When thoroughly washed, put the strainer aside to strain all the water.
- Now chop both the coriander and mint roughly else there will be threads in chutney.
- Take a grinding jar. Add chopped coriander and mint, 1 inch ginger, 2 green chilli, pinch of asafoetida, 3/4 tsp salt, pinch of sugar, 1/2 tsp cumin seeds and 1/4 cup water.
- Now grind the Ingredients. Add water according to consistency.
- Once everything is done, transfer the chutney to the bowl and sprinkle 1 tsp lemon drops to it.
- Serve this yummy chutney with dosa, cheela, pakora, samosas.
- Always add a very less amount of mint to coriander else mint will give a bitter taste to chutney.
- To make dahi chutney you only have to add 1/2 cup yogurt in the grinding jar following this recipe.
- You can also use 1 medium size onion to the chutney. Roughly chop it before grinding.
- Imli paste can also be added to the chutney to give more better taste to it. It is totally optional.
Enjoy this lip smacking chutney with kachori, samosas and do subscribe to explore flavours for everyday update.