Mint and Coriander Chutney
Description:
Mint and coriander chutney is a refreshing, tangy, and spicy condiment that enhances the flavors of many dishes. It is a staple in Indian and Pakistani cuisine, often served with samosas, pakoras, chaats, kebabs, and even as a spread in sandwiches. The combination of mint and coriander gives it a vibrant green color and a fresh taste, while lemon juice and spices add a zesty kick.
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Ingredients:
1 cup fresh coriander leaves (dhaniya), chopped
½ cup fresh mint leaves (pudina)
1-2 green chilies (adjust to taste)
1 small onion (optional, for extra flavor)
2 cloves garlic
½ inch piece of ginger
1 tablespoon lemon juice
½ teaspoon cumin seeds (zeera)
½ teaspoon salt (or to taste)
½ teaspoon sugar (optional, to balance flavors)
¼ teaspoon chaat masala (optional, for extra tang)
3-4 tablespoons water (as needed for blending)
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Instructions:
1. Wash the mint and coriander leaves thoroughly to remove any dirt.
2. Roughly chop the green chilies, onion, garlic, and ginger.
3. Add all ingredients to a blender or food processor.
4. Blend everything into a smooth paste, adding water gradually to get the desired consistency.
5. Taste and adjust salt, lemon juice, or spice level as needed.
6. Transfer to a clean bowl and serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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Serving Suggestions:
Serve with samosas, pakoras, kebabs, or chaats for an extra burst of flavor.
Use as a spread for sandwiches or wraps.
Mix with yogurt to create a milder dip.
Drizzle over grilled meats or salads for a fresh taste.
Would you like any variations or tips on storage?