This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.
Pluck the leaves and tender stems from the coriander bunch.
Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
Roughly chop them. Keep the other ingredients required for the chutney also aside.
Making Cilantro Mint Chutney
In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
Serving Suggestions
You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.