Green Chutney Indian Mint Cilantro Chutney Recipes

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CILANTRO MINT CHUTNEY



Cilantro Mint Chutney image

Spicy, tangy with a hint of sweetness, this super EASY green chutney recipe uses only a handful of ingredients, and includes few variations too!

Provided by Archana Mundhe

Categories     Chutney     Side Dish

Time 15m

Number Of Ingredients 10

2 cups cilantro (packed) (leaves & stems, rinsed, pat dried and rough chopped )
1 cup mint leaves (discard stems )
½ cup unsweetened coconut frozen or dry
4 garlic cloves (peeled )
2 teaspoons cumin seeds
4 to 8 small green chiles (or 1 to 2 jalapeños )
1 lemon (juiced)
1 to 3 teaspoons kosher salt (add as per taste)
2 to 4 teaspoons sugar (add as per taste )
½ cup water

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.

Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 712 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GREEN CHUTNEY ( INDIAN MINT - CILANTRO CHUTNEY )



Green Chutney ( Indian Mint - Cilantro Chutney ) image

You can adjust all the ingredients according to your taste. All Indian savories are served with this Green Chutney and/or the Tamarind - Date Chutney

Provided by Sana7149

Categories     Asian

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chili, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Steps:

  • Grind all the ingredients with a little water.

INDIAN GREEN CHUTNEY SANDWICH



Indian Green Chutney Sandwich image

I thought about posting this recipe after Chef Kate reviewed my recipe of green chutney - Green Chutney ( Indian Mint - Cilantro Chutney )Recipe #156498. This is a sandwich sold on Indian streets and made in many hopes in India.

Provided by Sana7149

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 11

4 slices bread
2 teaspoons green chutney
2 slices tomatoes
4 slices beetroots
4 slices cucumbers
2 slices onions
2 slices of boiled potatoes
1 teaspoon ketchup
1/2 teaspoon chat masala
2 slices cheese
1/2-1 teaspoon butter, spreadable

Steps:

  • Apply butter on all the four slices, one surface each.
  • Apply the chutney on two slices on top of the butter.
  • Arrange the sliced vegetables.
  • Put the ketchup on top.
  • Sprinkle the chat masala.
  • Close the sandwiches with the buttered sides of the other two slices down.
  • ** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.

CILANTRO-MINT CHUTNEY



Cilantro-Mint Chutney image

This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna

Provided by Maneet Chauhan

Categories     easy, condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1/4 cup mango pulp (from 1 small mango, or from a can)
1/4 cup fresh lime juice (from about 2 large limes), plus more to taste
5 serrano chiles, halved and seeded
Kosher salt

Steps:

  • In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
  • This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

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