Mint Coriander Chutney is usually used as a spread for sandwiches. The chutney can also be had with pakoras, samosas, chaat, chole, potato chips and even as an accompaniment with dal rice.
I always make some mint coriander chutney and keep it in my refrigerator. It keeps up to 5 days without getting spoilt.
Again, this is my mom’s recipe for making mint coriander chutney. On the internet there are many variations of the Mint Coriander Chutney.
This recipe uses only 4 ingredients which are easily available in your kitchen, namely fresh mint leaves, coriander leaves, green chillies and ginger. Optionally, you can add lemon juice as it preserves the green color in the chutney. Best is to add black salt in the chutney.
you might also love to check these chutney recipes:
- sour mango chutney
- garlic chives chutney
- sesame coconut chutney
- tamarind date sweet chutney
- coconut chutney for idli, dosa
- quick sweet ripe mango chutney
- mint chutney for tandoori recipes
Mint Coriander Chutney recipe details are below:
ingredients
- 1 cup fresh chopped mint leaves
- 1 cup fresh chopped coriander/cilantro leaves
- 1 green chilli ( add more chillies if you want the chutney to be spicy)
- 1/2 inch ginger
- 1 tsp cumin powder - optional
- 1 or 2 tbsp lemon juice - optional
- salt or black salt or rock salt
method:
- In a mixie or blender grind all the above ingredients to a smooth paste using little water. Mix salt in the chutney. Keep in an airtight container in the refrigerator.
{ 7 comments… read them below or add one }
Oh, your recipes are treasures… thank you so much for sharing them. I’ve hoped for authentic recipes like these without western ingredient substitutions and now I’ve found yours! Thanks so much, again and again.
thanks melissa for writing such nice words. do try the recipes and share your feedback.
hi dassana! received ur very first mail related to mint.went thru it and liked it .have 2 queries related 2 mint,hope u will try 2 solve them.{1}i want 2 have recipe of sweet chutney made from mint recipe of mint chai.i tried to make mint chai by using 10-12 leaves of mint but it turned out to be bitter in taste what can be the possible reason/s for its bitterness.thanks.
thanks rewa. i shall find out more about sweet mint chutney. have never made it before.
also regarding the mint chai – if the mint leaves are older and not tender they tend to have a slight bitter taste. so if adding these mint leaves to your chai, then add less about 2-3. if adding the small tender mint leaves than you can add 7-8 mint leaves for 2 cups of chai.
i have many mint plants growing in the balcony. some of them are smaller shrubs yielding small to medium size leaves. they are not bitter. some of them are large shrubs yielding very big leaves. you must have not seen such large mint leaves in the indian market. i have not captured any shot of these mint shrubs in the above post.
what i have observed is that these big mint leaves, especially the older ones are bitter to taste. i added them once to some dish, and the dish had a strong touch of bitterness to it. so i think it is also the variety of the mint shrub that might affect the bitterness.
I added some lemon, which gave it a nice zing
Lovely chutney..Will try this soon..
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Hi Maya
Thanks for replying. I was not able to see the archive and labels the day I browsed. May be some technical glitch. Today I can see them. I use the latest version of google chrome.