Indians love their chutneys and here are some other chutneys that I have on my blog that I am sure you’ll love – This chutney pairs very well with most Indian street snacks, sandwiches, and also, with South Indian food such as idlis and dosas. If the green chilies have ended up making your chutney spicy, counter it with jaggery/sugar.If the chutney is too tangy, add some jaggery or sugar.Too watery? Add grated coconut to thicken it up and then adjust the seasonings.Before use, remove the quantity you need and thaw them in a refrigerator overnight or at room temperature for a couple of hours.Once they have frozen, remove the individual cubes from the ice cube tray and place them in a Ziploc.Transfer them into an ice-cube tray and place it in the freezer.The chutney preserves well for 3-4 days in the refrigerator but will darken.For best results, cover it in an air-tight container to preserve the bright green color.The quantity of mint can vary, depending on how much you like the flavor – you could start with 1/2 a cup and see how you like it or go all the way to one cup of mint leaves.Avoid using the thicker stalks of cilantro and the mint leaves, they make the chutney bitter.Also, jaggery can be substituted for sugar. You can also substitute fresh tamarind with 1/2 teaspoon tamarind paste or 1/2 a tablespoon of lime juice.If you are using juice from tamarind soaked in 1/2 cup of water, you don’t need additional water to grind the chutney. Ingredients used in Dhania Pudina Chutney Use dried pomegranate seeds to get the tang instead of tamarind.Add yogurt instead of coconut to get a creamy texture.If you want to mix it up you can try the following variations – There are so many different ways you can make cilantro and mint chutney. The addition of the coconut helps turn this chutney into a spread making it perfect for sandwiches. Grated coconut for additional taste and texture.Green chilies, garlic, and salt – to add some heat and flavor.
#Coriander and mint chutney free#
Feel free to play around with similar ingredients depending on what’s available in your pantry.
The ratio may change from one household to the other but we like to stick to 1:2, where for every 1 cup of mint leaves, we use 2 cups of cilantro leaves. Green chutneys are mostly made from cilantro and in this case, a combination of cilantro and mint. Main ingredient – Cilantro and mint: Making chutneys involves grinding vegetables, fruits or herbs to a fine paste along with a host of other ingredients to enhance the flavor.The tamarind and jaggery bring a unique flavor to the dish that will make you want to wipe your plate clean.
It is so good that even though I have a cilantro chutney recipe already on the blog, I felt compelled to share this recipe with you.įor this recipe, we rely on tamarind and jaggery to achieve the sweet and tangy combination just like most South Indian households. This coriander-mint chutney is one of her recipes and she knocks it out of the park. She sticks to the few recipes she knows and makes them well. My mother-in-law is not the one to experiment with cooking. This green chutney and the sweet tamarind chutney make a dynamic duo. If you are relatively new to Indian cuisine, coriander mint chutney is the green, tangy, spicy dip with a hint of sweetness that accompanies the samosas or the papadums in Indian restaurants. This tangy and flavorful green sauce made from cilantro and mint comes together in less than 10 minutes! Coriander Mint Chutney
Coriander-mint chutney is a simple yet delicious accompaniment that most Indian snacks can’t do without.
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