Mint and Coriander Chutney
This versatile chutney deserved a dedicated post. This Green chutney is extremely popular in Indian households as the Pesto is in Italy. 🙂
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 . 🙂
This delicious chutney can be used in a variety of dishes or as a side dish as it is.
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
- Clean mint leaves and remove the thick stem. Wash thoroughly under water.
- Clean and wash coriander leaves. It is ok to use the stems for chutney since they are tender and flavourful.
- 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.
- Chop the onion roughly and add to the mixer along with 4-5 tbsps water and salt and grind till smooth.
- Transfer into a bowl, add lemon juice and mix well.
- Can be used as a sandwich spread with some fresh cut cucumber slices and tomatoes.
- Can be used in various marinades. Check my Chutney Paneer Tikka for inspiration.
- Can be served with Idli, Dosa’s, snacks, or chaat items.
- Check out my Braided Pesto pastry recipe. You could try replacing the pesto for the chutney. It tastes great 🙂
Do try this and do not forget to like, comment and share if you like what you see here. 🙂
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Thanks for visiting.
Love & Hugs,
26 thoughts on “Mint and Coriander Chutney”
Looks yum! 😃😃
Thanks dear 🙂
What beautiful color and yumm!
Thank you dear Lyn! Love that green too:)
Perfect chutney for many dishes. Wonderful
👍🏼👌🏼☺️thank you Sri
Oh I love this chutney! Just need some dosas to give t company ☺☺☺☺☺
Same here! ☺️
Lovely green color 🙂
Me too 🙂 thanks dear
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
hmmmmmmm.a deadly combination with biryani.very colourful.all the pics are a treat to the eyes too.
Best chutney on this planet.