If you love Indian / Asian food, very likely, you would have had “green chutney”, at some point in time. This green chutney is also referred as mint coriander chutney or cilantro chutney. There are numerous versions of this chutney available on internet, I am here sharing my version. This tangy chutney is a must for a chutney lover. The tangy-spicy taste of this chutney is unique. Cilantro (Coriander), and mint are the great herbs which helps create this delicious chutney.
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What is Green Chutney
Chutney is a word which means something which has been smashed and ground to paste. For green chutney, grind fresh mint and coriander leaves to a paste. Induce tanginess by adding green chillies and lemon juice.
I remember that back in my childhood, my never had blender at home. She used to make this green chutney with Indian pestle (silbatta). Till date the taste that I got from the chutney using that stone pestle can not be beaten using blender. However, in UK access to those silbatta is difficult. This is my mum’s recipe.
This mint coriander chutney is a constant resident of my refrigerator. I make this chutney every week, as it forms part of my diet. I will use this chutney on sandwiches, or as condiment along with my meals. Love for this chutney so much that I have even added this on pasta too. This will explain that where does a jar of chutney goes in a week.
Ingredients for Mint Coriander Chutney
The beauty of this recipe is that it requires only basic ingredients, primarily fresh mint and fresh coriander. Both of these have unique taste. I have added lemon juice. Lemon juice offers two things, firstly it is natural preservative, secondly, it offers tanginess to the chutney. I have also added roaster cumin powder for enhancing the taste. Lastly, I have used black salt as well, black salt helps in digestion.
Method
- First of all remove (just) the hard stalks of coriander from the bottom, pluck the leaves of mint from the stem and cap from chillies. Now wash coriander, mint and green chillies thoroughly.
- Add them to a blender jar and grind them to a fine paste with the help of little water. You need to add only little water, so that grinding is easy.
- Now add roasted cumin powder, black salt and normal salt. Add juice from the lemon and give one more grind for few seconds just to mix everything evenly.
- Transfer the chutney to an airtight jar and keep it in fridge.
Pro Tips
- You can adjust the amount of mint and coriander according to your taste. I always keep a 2:1 ratio with coriander and mint.
- Similarly you can increase / decrease amount of chillies and lemon juice depending upon how hot and tangy chutney you want.
- Adding roasted cumin powder is optional but believe me it enhances the taste and flavour of chutney.
- If you can get raw mangoes, just peel and cut raw mango and grind with mint and coriander leaves. Raw mango will definitely be a taste enhancer. Reduce lemon juice if adding raw mango.
- If you want your chutney to look thick (and not watery), you can add 1 tablespoon of Bhujia or bread crumbs to it at the time of grinding, as it will absorbs all extra water.
This Green Mint Coriander Chutney
- Is quick and easy to make.
- Suitable for vegans and gluten-free diet.
- Is a great condiment alongside any starter or main.
- Has shelf life of a week when kept in refrigerator.
Storage
Store this chutney in an air-tight container. Keep it refrigerated. You can also make ice cubes of this chutney and keep it frozen. Frozen chutney will get little watery.
Serving suggestion for Mint Coriander Chutney
This mint green chutney is a great accompaniment with any starter or use it in chaat. I use it often in my meals, as may be evident from my food pics.
If you looking for other mouth-watering chutney recipes, check the following.
Recipe Card
Mint Coriander Chutney
Equipment
- Blender
Ingredients
- 100 Grams Fresh Coriander Leaves
- 50 Grams Fresh Mint Leaves
- 7 Green chillies Adjust as per spice level of chillies
- 1 Lemon Big size
- 1/2 Tsp Roasted cumin powder
- 1/2 Tsp Black Salt
- 1 Tsp Salt Adjust as per taste
Instructions
- First of all remove (just) the hard stalks of coriander from the bottom, pluck the leaves of mint from the stem and cap from chillies. Now wash coriander, mint and green chillies thoroughly.
- Add them to a blender jar and grind them to a fine paste with the help of little water. You need to add only little water, so that grinding is easy.
- Now add roasted cumin powder, black salt and normal salt. Add juice from the lemon and give one more grind for few seconds just to mix everything evenly.
- Transfer the chutney to an airtight jar and keep it in Fridge. You can keep this easily for one week.
Notes
-
- You can adjust the amount of mint and coriander according to your taste. I always keep a 2:1 ratio with coriander and mint.
-
- Similarly you can increase / decrease amount of chillies and lemon juice depending upon how hot and tangy chutney you want.
- Adding roasted cumin powder is optional but believe me it enhances the taste and flavour of chutney.
-
- If you can get raw mangoes, just peel and cut raw mango and grind with mint and coriander leaves. Raw mango will definitely be a taste enhancer. Reduce lemon juice if adding raw mango.
- If you want your chutney to look thick (and not watery), you can add 1 tablespoon of Bhujia or bread crumbs to it at the time of grinding, as it will absorbs all extra water.