Mint Coriander Chutney - 2 Ways

Coriander Mint Chutney or Dhaniya Pudina Chutney is an easy, delicious and flavourful accompaniment that goes well with almost every Indian snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/mint-coriander-chutney/

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RECIPE INGREDIENTS

» For Mint Coriander Chutney //

• 1 cup chopped coriander leaves
• 1 cup chopped mint leaves
• 3 small green chilies
• 1 inch chopped ginger
• black salt or Himalayan rock salt to taste (you can also use regular salt)
• 1/2 teaspoon chaat masala
• 1/2 teaspoon cumin seeds
• 3 garlic cloves
• 1.5 tablespoons lemon juice
• 1 teaspoon sugar (optional)
• 2 tablespoons water

» For Restaurant Style Mint Coriander Chutney //

• 1 cup chopped coriander leaves
• 1 cup chopped mint leaves
• 3 small green chilies
• 1 inch chopped ginger
• black salt or Himalayan rock salt to taste (or use regular salt)
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• 3-4 tablespoons yogurt
• 2 teaspoons lemon juice
• 1 teaspoon sugar (optional)

RECIPE INSTRUCTIONS

» For Mint Coriander Chutney //

1. Add mint leaves, coriander leaves, green chilies, salt, ginger, garlic, chaat masala, cumin seeds, lemon juice, sugar (if using), and water to a blending jar.
2. Grind all the ingredients into a smooth paste in a food processor.
3. Mint coriander chutney is ready.
4. Serve instantly with samosa any of your favorite snacks, or use it in a chaat. If not using immediately, then store in an airtight container in the refrigerator.

» For Restaurant Style Mint Coriander Chutney //

1. Add mint leaves, coriander leaves, green chilies, salt, ginger, chaat masala, cumin powder, and yogurt to a blending jar.
2. Blend all the ingredients into a thick and smooth paste.
3. After that, add lemon juice, and sugar (if using). Give it a mix or blend for a few more seconds.
4. Restaurant-style mint coriander Chutney is ready.
5. Serve it with snacks or use it later.

RECIPE NOTES

1. You can easily increase or decrease the number of green chilies according to your preference.
2. Dont discard the stems of cilantro and mint leaves when making chutney. However, if the mint stems are very thick, then discard them or you will end up with a bitter chutney.
3. I have used black salt in these chutneys because it perks up the flavors of these chutneys. You can also substitute it with rock salt or regular table salt. - Do not add too much water at once, start by adding 1-2 tablespoons of water at a time. You can always add some more if needed.
4. I have added some sugar to both chutneys because a little sweetness in this chutney takes the flavors to the next level. However, you are free to omit sugar here.
5. To make a vegan version of the restaurant-style mint coriander chutney, replace yogurt with vegan yogurt, or silken tofu.
6. To store, add chutney to an airtight glass container and refrigerate it for up to 4-5 days.