This Mint coriander chutney is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste. It have a good shelf life if kept refrigerated.Green chutney is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.
You can make many variations of green chutnies by adding few different herbs and fruits etc. Amla is in season now and you can also make a very healthgy Amla Mint Chutney. Or can add kiwi in it and make a tangy and healthy Kiwi Mint chutney for your kids. A different fruity Lemon chutney can be made in large quantity as it have a long shelf life.I have also posted a slightly different and healthy version fruit and nut chutney which is a favourite of my family and I make it often and you can check few more chutneys here.
Green Chutney ,Mint and Coriander Chutney
- 1.5 bunch Fresh Coriander / Cilantro / Hara Dhaniya
- 1 bunch Fresh Mint / Hara Pudina
- 8 Spinach / Palak (optional)
- 2 tsp Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1.5 tbsp Lemon Juice / Nimbu Ka Ras
- 3/4 tsp Roasted Cumin Powder / Jeera Powder
- 8 Almonds / Badam
- 1/2 tsp Black Salt / Kala Namak
- 1 tsp Salt / Namak
- 1/4 tsp Asafoetida / Hing powder
- 1 tsp Sugar / Chini
- Pluck the mint leaves and coriander leaves from the steams.
- Chop and remove coriander's hard and thick steams from the back of the bunch,no need to discard soft steams of coriander ,they can also be used and have lots of flavour)
- Wash all the greens and chilies with enough water.
- Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
- Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.Addition of nuts is optional but highly recommended.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste . Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.