A Simple, falvoursome coriander Mint Chutney- a must have accompaniment to Pakistani/Indian food. All it takes is 5 minutes to make one !
A mint chutney that is versatile to go with Chicken Biryani, Chicken Pulao, Pakoras or Tandoori Chicken Roast. It is also used in Dahi Baray and Papri Chaat You can use this as green chutney to have as it is or add this to yoghurt to make a creamy mint sauce also known as Mint Raita.
You need following ingridients for making this simple chutney:
- Mint – Pick out the leaves only discarding the stems.
- Cilantro/Coriander – With stems, only remove the stems that are thick.
- Salt – to taste
- Green Chillies – Use jalapeños or green cayenne pepper.
- Garlic and Lemon Juice – its optional, I use it only when I’m using this chutney are green sauce and not adding the yoghurt.
All you need is to put the ingredients in a blender or food processor and blitz untill its pureed.
Storing The Green Chutney
This chutney stays good in fridge for 3-4 days. It does get a little darker after a while. To store it long term you can freeze it. Use ice tray to freeze it and thaw it whenever required. Its so handy and you will never go without mint chutney when required.
Mint Chutney
Ingredients
- 1 cup Coriander
- 1 cup Mint
- 2-3 Green Chillies
- Water as required
- Garlic and Lemon Juice (Optional) See Notes
Instructions
- Wash the mint and coriander leaves with water. Pick mint leaves discarding the stems. Chop coriander roughly discarding hard stems. Thin stems are okay to keep.
- In a blender/food processor add mint, coriander, green chillies, salt and little bit of water. Grind until puree/paste is formed.
- Serve it as a green sauce or add a table spoon to a cup of yoghurt to make raita.
