Introduction
Mint coriander chutney adds the ideal burst of freshness to favorite Indian classics. This condiment turns snacks, sandwiches, and chaats into flavorful treats. It is bursting with the herbaceous vitality of mint and coriander, as well as the spicy-tangy balance of lemon and chilies. Your kitchen’s new secret weapon is this mint coriander chutney recipe, which is easy to make, quick to combine, and incredibly adaptable.
Ingredients
- One cup of fresh cilantro (coriander) leaves
- One cup of fresh mint leaves, discarding the stems
- One or two green chilies, adjusted for desired level of spiciness
- Half an inch of chopped ginger
- One tsp toasted cumin seeds or one teaspoon ground cumin (optional)
- One teaspoon of lemon or lime juice (to provide tang and keep the green color)
- To taste, add salt or black salt.
- Three to four teaspoons of water (to get the right consistency)
Variations that are optional:
- For complexity, include a coconut or red onion.
- Avocado for longer freshness and creaminess
Method of Preparation
- Get the herbs ready.
Rinse the mint and coriander leaves carefully, cut off any tough stems, and then drain them well. - Mix the Base: Add the coriander leaves, mint leaves, ginger, green chilies, cumin (or roasted cumin), salt, and lemon juice to a food processor or blender.
- Adjust texture :To help combine into a smooth paste, add 3–4 teaspoons of water. Use a little additional water for dipping consistency; maintain it thick for sandwich spread.
- Taste & tweak: Taste after a quick blend, then adjust the salt, lemon, or chiles as necessary.
- Serve or store: Move to a tightly sealed container. It keeps for two to four days in the refrigerator. Freeze in ice-cube trays or jars for extended storage, and think about drizzling with oil (such as coconut or olive) to preserve color and freshness.
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Conclusion:
Every taste of this mint coriander chutney recipe is infused with acidity, spice, and freshness. Its lively flavor cuts through richer foods and effortlessly adds flair, whether it’s swirled into chaats like sev puri and pani puri, served with samosas. Once you get proficient in making, modifying, and storing this condiment, it will quickly become a mainstay in your culinary repertoire. Let that green zing shine by blending once and using frequently!