Mint Coriander Chutney | Cilantro Mint Chutney
Mint Coriander Chutney
Mint coriander chutney is very easy and quick chutney recipe made with the ingredients, that are easily available in everyone’s kitchen. Mint coriander chutney is commonly known as pudina chutney, that can be made and used in many different ways. In western part of world coriander is also known as cilantro The basic ingredients needed to prepare mint coriander chutney are fresh mint leaves, coriander leaves, green chilies, ginger , asafetida, lemon, black salt, and garlic. Here we have used garlic in this chutney recipe to enhance its taste, but if you don’t eat garlic than avoid it. This is a very healthy recipe as no oil is used in it and ingredients used in it are very good for digestion. . To make it healthier you can also use roasted groundnuts to the recipe, which will also change its regular taste.
Coriander mint chutney compliments many Indian snacks and chats such as pakodas, samosa, bhel puri, chole tikki, cutlets, aloo tikki, sev puri, pani puri, and so on. Cilantro Mint Chutney is usually used as a spread for sandwiches and even as an accompaniment with biryani, dal and rice.
It is a versatile chutney which can be used in many other chat recipes. Whenever I plan my favorite snacks or chaat for parties or as a evening snacks, than I usually prepare this chutney a day before and refrigerate it . This really makes my next day work easy. I add lemon at the time of its preparation and salt at the time of its use to preserve its green color. You can preserve it in an air tight container and refrigerate it for 3-4 days. If you are looking for more chutney/dips recipes than do check raw mango coriander chutney, coconut chutney for south Indian dishes, sweet and sour tamarind chutney, tomato sauce .
Mint Coriander Chutney step by step video recipe
Coriander Mint Chutney step by step written recipe
- 50 Gram - Fresh Coriander / Cilantro / Parsley
- 25 Gram – Fresh Mint Leaves / pudina
- 1 big size - Green Chilly
- 4 – 5 Garlic Cloves
- ½ Inch – Ginger
- 1 Pinch – Asafoetida
- ¼ Tea spoon - Black Salt
- 1 Tea spoon - Lemon / Lime Juice
- Water as required
- Salt to taste
- Cut off roots from the cilantro (Coriander) and any thick stalks from the mint and discard.Wash cilantro and mint leaves very well and chop it roughly.
- Peel garlic and ginger and remove stalks from green chillies.
- Take a mixer jar and grind cilantro, mint, chopped green chilli, ginger, garlic with little water to a coarse paste as shown in video.
- Remove in a serving bowl.
- Add salt, black salt, asafoetida (hing), lemon juice and mix it.
- Our Cilantro - Mint Chutney is ready to serve. Enjoy it with Bhel, Sabudana Vada, Dahi Vada, Handvo, Khasta, Vegetable Cutlet etc.
If you like this post, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the ” like,” “share,” “tweet,” or Google+ buttons or “Pin it” button below the post. Thank you!
Affiliate links help to support my website and the content I provide. A percentage of any purchase you make via these links will go towards buying photography supplies and server space, as well as all the other expenses involved in running a large website. Thank you very much for browsing!