Mint & Coriander Chutney


A thick, refreshing chutney that tastes delicious with Indian snacks such as dhokla, paranthas, stuffed paranthas, bhajias, or just as a sandwich spread. This chutney tastes best fresh but can be refrigerated for about 10-12 days. This recipe makes 1 ¾ cup of chutney.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Monday, 02 September 2013
Recipe type Dips & Sauces Author Manisha Sharma
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Ingredients

For 4 people ()

Recipe

  • 1 cup(s) coriander leaves with soft stems
  • 2 1/2 cup(s) mint leaves
  • 4 green chillies
  • 3/4 cup(s) green mango, sliced
  • 50 grams jaggery
  • 1 1/2 teaspoon(s) salt
  • water

Mint & Coriander Chutney Directions
  1. Thoroughly wash the mint and coriander leaves to remove the dirt.
  2. Mix all of the above ingredients in a grinder and grind to a paste. The paste can be coarse or smooth as per your preference.
  3. If you prefer the chutney to be less sweet, reduce the quantity of jaggery or do away with it altogether and instead add lemon juice.
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