Best Coriander Mint And Chili Chutney Recipes

Cilantro Mint Chutney image

Provided by Dassana Amit

Time 15m

Number Of Ingredients 8

1 cup chopped cilantro ((coriander leaves))
1 cup chopped mint leaves
1 teaspoon chopped green chillies (or serrano pepper or 1 to 2 green chillies.)
½ inch ginger (- peeled and roughly chopped)
1 teaspoon cumin powder (- optional)
1 teaspoon lemon juice (- optional)
salt (or black salt or edible rock salt, as required)
3 to 4 tablespoons water (or as required for blending)

Steps:

Pluck the leaves and tender stems from the coriander bunch.
Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
Roughly chop them. Keep the other ingredients required for the chutney also aside.
In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.

Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sodium 625 mg, Fiber 1 g, ServingSize 1 serving

Coriander, Mint, and Chili Chutney image

Yield Serves 4

Number Of Ingredients 9

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeño pepper, not seeded, or to taste (wear rubber gloves)
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar, or to taste
1/4 cup plain yogurt

Steps:

In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

Coriander and Mint Chutney image

Provided by Charishma_Ramchanda

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup fresh coriander leaves, cleaned, washed and chopped
1 cup fresh mint leaves, cleaned, washed and chopped
2 -3 green chilies, washed, stems removed, ends trimmed and chopped
black salt, to taste
1 teaspoon sugar
1 teaspoon fresh lemon juice

Steps:

Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
Remove from mixer into a serving bowl.
Add salt and sugar.
Stir in lemon juice.
Serve alongside cutlets, kebabs, etc.
or as a sandwich spread.
NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
Enjoy!