CILANTRO MINT CHUTNEY
This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
Provided by Dassana Amit
Categories Side Dish
Time 15m
Number Of Ingredients 8
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
TANGY CORIANDER (CILANTRO) MINT CHUTNEY
This is my mom's recipe for the popular Indian condiment - corriander mint chutney. It is easy to make, delicious, healthy and has many uses. Hope you enjoy it.
Provided by dimpi sista
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
- Dissolve the tamarind paste in a tablespoon of water.
- 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
- Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
- I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
- Taste the puree and season to taste.
- Heat a non-stick skillet on meadium heat.
- Add the oil, and when the oil is warm add the herb puree.
- Stir around until the water evaporates and the mixtures darkens in color.
- Cool and transfer to an airtight container. Store in the refrigerator.
- This chutney can be served with samosas, pakora, fritters or other savory snacks.
- It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
- You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.
Nutrition Facts : Calories 18.2, Fat 0.8, SaturatedFat 0.1, Sodium 54.6, Carbohydrate 2.6, Fiber 0.6, Sugar 1.3, Protein 0.7
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