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...my journey & experiments in the kitchen

Mint and Coriander Chutney


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This versatile chutney deserved a dedicated post. This Green chutney is extremely popular in Indian households as the Pesto is in Italy. πŸ™‚

Chutneys are traditionally served as side dishes made from fresh ingredients which can last for a couple of days refrigerated. Chutney usually is a contrast in taste to the main dish being served. Traditionally chutneys were ground with a stone mortar and pestle or an Aatukal/ Ammikkal. I remember my Grandma laboriously grinding pastes using these. Spices are added and ground, usually in a particular order. Some chutneys are then tempered with curry leaves, asafoetida and mustard seeds to enhance the flavour. These days blenders and food processors are a great alternative to the time consuming stone grinding. Though, I must admit, the stone grinding technique does bring out a distinct rustic appeal and flavour to any dish . πŸ™‚

This delicious chutney can be used in a variety of dishes or as a side dish as it is.

INGREDIENTS

For Green Chutney:

2 cups Fresh mint leaves roughly chopped

2 cups Fresh coriander leaves roughly chopped

2 tablespoon Bengal gram roasted

1 large Garlic clove

1 inch Ginger

4 -5 Green chillies

1 medium Onion

1 tsp Jeera or cumin seeds ( optional)

Salt to taste

Juice of 1 lemon

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METHOD:

  1. Clean mint leaves and remove the thick stem. Wash thoroughly under water.
  2. Clean and wash coriander leaves. It is ok to use the stems for chutney since they are tender and flavourful.
  3. In a blender or a chutney jar attachment combine all ingredients –   mint leaves, coriander leaves, roasted bengal gram, cumin seeds, garlic, ginger and green chillies as per how spicy you like it.
  4. Chop the onion roughly and add to the mixer along with 4-5 tbsps water and salt and grind till smooth.
  5. Transfer into a bowl, add lemon juice and mix well.

Serving tips:

  1. Can be used as a sandwich spread with some fresh cut cucumber slices and tomatoes.
  2. Can be used in various marinades. Check my Chutney Paneer Tikka for inspiration.
  3. Can be served with Idli, Dosa’s, snacks, or chaat items.
  4. Check out my Braided Pesto pastry recipe. You could try replacing the pesto for the chutney. It tastes great πŸ™‚

Do try this and do not forget to like, comment and share if you like what you see here. πŸ™‚

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Thanks for visiting.

Love & Hugs,

Trupti

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