Coriander mint chutney
YELLOW-icon

Coriander mint chutney

vegOrNonVeg-icon
Time to cook-icon

Time to cook

15 minutes

Difficulty-icon

Difficulty

Easy

Serves-icon

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

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

1

Pluck leaves and tender stems from the coriander bunch.

2

Pluck mint leaves from their stems, using only the leaves to avoid bitterness.

3

Rinse coriander and mint leaves thoroughly, allowing them to drain in a colander.

4

Roughly chop the leaves

Cooking

1

Place the leaves, chillies, ginger, cumin powder, lemon juice and salt in a blender or mixer-grinder.

2

Add water and blend until smooth with no chunks.

3

Transfer the chutney to a container. Keep refrigerated for 3 to 4 days if stored.

Nutrition information

(per serving)

Carbs

Carbs

0.1

Proteins

Proteins

0.1

Fats

Fats

0.0

Fiber

Fiber

0.1

1

kcal

Download the Gabit app

for the complete experience

play store iconapple store icon
instagram-icon
instagram-icon
instagram-icon
instagram-icon