Green Chutney Indian Mint Cilantro Chutney Recipes

CILANTRO MINT CHUTNEY

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.

CILANTRO MINT CHUTNEY

Steps:

• Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
• The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )

Steps:

• Grind all the ingredients with a little water.