Mint Coriander Chutney is usually used as a spread for sandwiches. It is 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 this chutney. On the internet there are many variations of the Mint Coriander Chutney.
This recipe uses only 3 ingredients which are easily available in your kitchen, namely fresh mint leaves, coriander leaves and green chillies.
Mint Coriander Chutney Recipe
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 (optional)
- salt or black salt
Instructions
- 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.
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{ 3 comments… read them below or add one }
I added some lemon, which gave it a nice zing
Lovely chutney..Will try this soon..
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