Mint and Coriander Chutney (Green Chutney)

Mint and Coriander Chutney is one of those easy to make dips which go really well with some of the tandoori starters. It is also a good spread for making sandwiches.

Few things to keep in mind

  • Cleaning of the leaves: This recipe calls for mint, coriander and curry leaves. Make sure all leaves are cleaned thoroughly and dried using a kitchen towel before you use them for making the chutney.
  • Addition of curd: I have not used curd in this recipe. But if you wish to use this as a dip with starters, you can add a little curd to the chutney and it tastes just great.

Recipe

Ingredient List

  • Mint Leaves – 1 cup, chopped roughly
  • Coriander Leaves – 1 cup, chopped roughly
  • Curry Leaves – a few
  • Green Chillies – 2, slit into 4 pcs
  • Juice of 1 lemon
  • Sugar – 1 tsp
  • Salt – as per taste
  • Water – as required

Step by Step Process

  1. Put the chopped mint leaves, coriander leaves, curry leaves and green chillies along with the juice of a lemon, sugar and salt into a mixer jar.
  2. Add a little water and let it grind. Add just enough water to help it grind. The chutney should not be runny.
  3. Remove it into a bowl and serve.

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