Mint coriander chutney is a vibrant and refreshing Indian condiment made with fresh mint leaves, coriander (cilantro), green chilies, garlic, lemon juice, a touch of salt and other spices. Blended into a smooth paste, it has a zesty, tangy flavor that pairs perfectly with grilled meats, snacks, and chaats. This chutney not only adds a burst of freshness to any dish but also aids digestion, making it a staple in many Indian households.
Mint-Coriander Chutney
Course: Main, AppetizersCuisine: IndianDifficulty: Medium6
servings10
minutes15
minutesMarination is the key to a good Tandoori chicken recipe. Marinade the chicken for at least 6 hours.
Ingredients
1 cup coriander leaves
2 cups mint leaves
1 fresh green chili
1 tsp grated ginger
1 tsp salt
2 Tbsp lemon juice
4 small ice cubes or 2 Tbsps water
1 tsp salt
1 tsp amchur
1/2 tsp ground black pepper
1 tsp freshly ground black pepper
1/2 tsp cumin powder.
1/2 tsp black salt
2-3 Tbsp yogurt (optional)
1-2 tsp Jaggery / Sweetener
Instructions
- Clean and rinse the mint and corinader. Remove the thick stalks from coriander and use just the leaves from the mint bunch
- Remove seeds from green chili if you wish to keep the spiciness in check
- Add 1 cup of coriander leaves and 2 cups of mint leaves to a blender jar
- Add 1 tsp of grated ginger and 2 Tbsp of lemon juice to it
- Add 4 small ice cubes or 2 to 3 Tbsp of water. Ice also helps in keeping the temperature in the blender jar under check, as excess heat can alter taste and flavor of the chutney
- Blend the above combination in to a thick smooth paste
- Now add the rest of the ingredients to the chutney: salt, black salt , black pepper, jaggery, yogurt , amchur , cumin powder and mix well
- Store the chutney in a refrigerator before serving
Recipe Video
