Mint Coriander Chutney

Green Chutney/ Mint-Coriander Dip- An easy to make coriander and mint chutney/dip. It can be had with sandwiches, snacks and chaats. It also tastes great with morning breakfast like chilla, parantha or poori.

Chutneys/dips are a great way to add more nutrients and taste to any meal. Also, they are generally very quick and easy to make. I learnt making this chutney in one of the cooking classes that I attended. I didn’t know then I would be making this almost everyday. Give a spoonful of chutney to the husband with any meal and he is happy! And off course he asks for more!  As I came to know about his love for homemade pickles and chutneys, I tried making some with locally available ingredients. Although there is a world of ingredients that form delicious dips when blended together, it takes a little time to understand the things that actually go well together.

This chutney happens to be one of my favourites as well. I always make it a day before I plan to make sandwiches for breakfast. It spreads like a dream on bread. There is a secret ingredient that helps it have a lovely thick consistency. Otherwise chutneys are generally watery and make the bread soggy. This one actually spreads like a layer in itself. That is whati like the most about it. Not to forget the taste is also amazing. The secret ingredient that I am talking about happens to be Bhujia! Yeah! Even I was surprised the first time my cooking class teacher told us, but there has been no looking back since the first time I tasted it. Any sev(namkeen) or bhujia can be used. Just avoid the ones that have too much of a flavor of their own like Schezwan Sev and Cheese Sev (Anyone from Gujrat,eh)? 😉

Read through the recipe. Its very simple. I suggest you to definitely make it at least once so that the next time I wouldn’t even have to suggest you to make it! If you know what I mean;)

Ingredients

  • 1 cup=250 ml
  • 1 cup of coriander leaves, nicely washed and roughly chopped
  • Half a cup of fresh mint leaves
  • 1 to 2 fresh whole green chillies, depending on preferred spice level
  • 1 tsp of cumin seeds
  • 1 tbsp of Bhujia/sev/any other sev or namkeen
  • Freshly squeezed juice of one lemon
  • Salt to taste
  • 1 to 2 tbsp. of water, depending on preferred consistency

Directions

  1. Take all of the ingredients except lemon and juice and water in the small jar of a mixer/blender.
  2. Blend nicely on high speed for 2 to 3 minutes.
  3. The chutney will have the coarse consistency at this moment. Add the lemon juice and water and blend again till smooth.
  4. Serve with evening snacks or morning breakfast. Store in an airtight container in the fridge.

Notes:

This chutney stays good and delicious in the fridge for 5 days when stored in an airtight container.(Although honestly I have to make it every second day as the husband has it with everything! And some how he manages to find it from the remotest corners of the fridge!)

When stored in the refrigerator, the chutney might thicken. If this happens, just add a little water and mix well with a fork just before using/serving.

Coriander Mint Chutney
Serves 4
An easy to make coriander and mint chutney/dip. It can be had with sandwiches, snacks and chaats
Write a review
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 1 cup=250 ml
  2. 1 cup of coriander leaves, nicely washed and roughly chopped
  3. Half a cup of fresh mint leaves
  4. 1 to 2 fresh whole green chillies, depending on preferred spice level
  5. 1 tsp of cumin seeds
  6. 1 tbsp of Bhujia/sev/any other sev or namkeen
  7. Freshly squeezed juice of one lemon
  8. Salt to taste
  9. 1 to 2 tbsp. of water, depending on preferred consistency
Instructions
  1. Take all of the ingredients except lemon and juice and water in the small jar of a mixer/blender.
  2. Blend nicely on high speed for 2 to 3 minutes.
  3. The chutney will have the coarse consistency at this moment. Add the lemon juice and water and blend again till smooth.
  4. Serve with evening snacks or morning breakfast. Store in an airtight container in the fridge.
Notes
  1. This chutney stays good and delicious in the fridge for 5 days when stored in an airtight container.(Although honestly I have to make it every second day as the husband has it with everything! And some how he manages to find it from the remotest corners of the fridge!)
  2. When stored in the refrigerator, the chutney might thicken. If this happens, just add a little water and mix well with a fork just before using/serving.
Foodly Madly Deeply http://foodlymadlydeeply.com/

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*