Coriander mint chutney
Time to cook
15 minutes
Difficulty
Easy
Serves
2
A easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chilies, and ginger. It can be served as a dipping sauce with various varieties of pakora, samosa, kachori or with vada varieties
Ingredients
Coriander Leaves
0.5 cup
Mint Leaves
0.5 cup
Picador Chillies
0.5 tsp
Fresh Ginger
1 slice
Cumin Powder
0.5 Tsp
Lemon Juice
0.5 tsp
Salt
1 pinch
Water
2 Tbsp
Step-by-step instructions to cook
Prep
Pluck leaves and tender stems from the coriander bunch.
Pluck mint leaves from their stems, using only the leaves to avoid bitterness.
Rinse coriander and mint leaves thoroughly, allowing them to drain in a colander.
Roughly chop the leaves
Cooking
Place the leaves, chillies, ginger, cumin powder, lemon juice and salt in a blender or mixer-grinder.
Add water and blend until smooth with no chunks.
Transfer the chutney to a container. Keep refrigerated for 3 to 4 days if stored.
Nutrition information
(per serving)
Carbs
0.1
Proteins
0.1
Fats
0.0
Fiber
0.1
1
kcal
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