Coriander Mint Chutney or Green Chutney

Green chutney with flavours of mint and coriander as well as the tang from lemon juice is a versatile Indian condiment that can be used in many different ways. Coriander Mint chutney or Green chutney is very refreshing with burst of flavours. It is often paired up with sweet and sour chutney to assemble most Chaat items. Just a dash of this stunning chutney in any Indian chat preparation will give a new dimension to its taste. Great for dipping and drizzling, this bright, spicy sauce adds that zing to your snack. It works wonderfully as a marinade too.

If you want a sauce that’s more cooling than spicy, simply omit the green chilli. One of my favourite ways to use green chutney is in a sandwich with cheese. Just these two ingredients and bread makes for an amazingly quick snack.

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 Steps in making Coriander Mint Chutney or Green Chutney:

• Gather all the ingredients. Separate mint leaves from stems and wash along with coriander leaves thoroughly with few exchanges of water. Finely chop coriander leaves and green chilli. Squeeze half a lemon to get its juice.

• Use a blender to grind coriander, mint leaves and green chilli along with lemon juice and salt to a smooth paste.
• Add some water if required.
• Adjust salt and lemon juice to suit your taste.

• Remove and store in an airtight jar for 4 to 5 days.

• Serve this green chutney along with sweet and sour tomato chutney as a splendid addition to samosas, capsicum aloo paneer tikki or any other tikki or use it as a marinade or as a spread to prepare bread sandwich. Just use your imagination to pair it with just about anything.

Mint Coriander Chutney For Sandwich & Chaat

A Quick Summary:

Print Recipe

Coriander Mint Chutney or Green Chutney

Green chutney is extremely refreshing and versatile Indian condiment, that adds a zing to your snack or any chat item when served along with sweet, sour and spicy tomato chutney.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Chutney

Cuisine: Indian

Author: Padma

Ingredients

• 1 cup Coriander leaves washed and chopped
• ½ cup mint leaves separated from stems and washed
• 1 to 2 green chillies finely chopped
• 2 teaspoons lemon juice
• Required salt

Instructions

• Grind all the ingredients in a blender to a smooth paste. Add some water if required.
• Adjust salt and lemon juice to suit your taste.
• Remove and store in an airtight jar for 4 to 5 days in the refrigerator.
• Pair it up with sweet, sour and spicy tomato chutney and serve along with samosas, capsicum aloo paneer tikki or any tikki, and many more chaat items or use it as a marinade or as a spread to prepare bread sandwich.

My Notes:

1. The lemon juice helps to retain the green colour without browning and also helps to preserve the chutney.
2. Adjust spice levels with green chilli.
3. Add a small piece of ginger to make it even more refreshing.
4. Spike it up with a pinch of chaat masala.
5. Add a few pomegranate seeds while grinding. It tastes amazing.

Check out other mouthwatering CHUTNEY RECIPES from blog!!

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.

Happy Cooking 🙂

Cheers!!

Padma.