Coriander Mint And Chili Chutney Recipes

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CORIANDER AND MINT CHUTNEY



Coriander and Mint Chutney image

This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)

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!

CORIANDER, MINT, AND CHILI CHUTNEY



Coriander, Mint, and Chili Chutney image

Categories     Condiment/Spread     Sauce     Food Processor     Ginger     Quick & Easy     Yogurt     Mint     Summer     Honey     Jalapeño     Cilantro     Gourmet

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.

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