mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks |

by Tarla Dalal

Mint Coriander Chutney, Dhania Pudina Chutney

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पुदीना धनिया चटनी रेसिपी | मिनटों में बनाइए धनिया और पुदीना की चटनी | पुदीने की हरी चटनी - हिन्दी में पढ़ें (Mint Coriander Chutney, Dhania Pudina Chutney in Hindi)

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mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with 19 amazing images.

mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks is a sumptuous accompaniment to steamed and deep fried Indian snacks. Learn how to make green chutney with mint.

To make mint coriander chutney, combine mint leaves, coriander, onion, lemon juice, sugar, green chillies and salt and grind to a smooth paste in a blender using very little water. Refrigerate and use as required.

The perfect balance of flavours and colour makes this green chutney with mint delightful. Lemon juice enhances the flavours of mint and coriander and prevents discoloration of the greens. The use of sugar balances the tanginess of lemon juice. What makes this chutney unique is the use of onions. However, Jains can avoid its use.

mint coriander chutney for Indian snacks is probably the most favourite Indian accompaniment. Chilas, tikkis, dhoklas etc. are considered incomplete without this chutney.

Enjoy coriander mint chutney with a variety of snacks ranging from Gujarati Moong Dal Dhokla to Punjabi Aloo Tikki. This mint and coriander flavoured chutney which is great for sandwich spreads too. You can try it in Vegetable Cheese Grilled Sandwich.

Tips for mint coriander chutney. 1. While buying coriander and mint leaves, look for leaves that have firm, unwilted leaves, which are vividly deep green in color with no signs of yellowing or browning. 2. Since this chutney makes use of onions, we suggest it should be stored refrigerated in an ait-tight container so it doesn’t spread the smell of onions to other foods stored. 3. Also it should be used within 2 days. 4. To increase shelf life of this chutney, store it in the freezer and use it within 7 days.

Enjoy mint coriander chutney recipe | coriander mint chutney | how to make green chutney with mint | mint coriander chutney for Indian snacks | with step by step photos.

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Mint Coriander Chutney, Dhania Pudina Chutney recipe - How to make Mint Coriander Chutney, Dhania Pudina Chutney

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Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 1Makes 1 servings (14 tbsp )
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Ingredients

For Mint Coriander Chutney
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1 large onion , sliced
1 to 2 tbsp lemon juice
1 tsp sugar
4 to 6 green chillies
salt to taste

Method

Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Refrigerate and use as required.

Mint Coriander Chutney, Dhania Pudina Chutney recipe with step by step photos

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What is a chutney?

What is a Chutney? Chutneys add value to any dish. They can be used as flavoring substances, toppings or accompaniments, but they enhance the taste of the dish in some way or the other. There are tongue-tickling tangy chutneys, such as the tamarind based ones, as well as soothing chutneys that usually use coconut as the base. Normally, one chooses a chutney that complements or balances the taste of the dish it is used in or served with.
There are different types of chutneys – wet chutneys, dry chutneys, freshly made ones as well as preserves. Chutneys like the Coconut Chutney or Coriander Chutney are usually made fresh, to be served with idlis, dosas and upmas. They are simple and quick, with a balanced flavor. Others like the Tomato Chutney are a little more elaborate, with a pulpy texture and a tangy taste that gives the main dish a flavorful boost. Some wet chutneys can also be kept in the fridge and used for a couple of days.
Peppy, spicy delights like the Meetha Chutney and Khajur Imli ki Chutney can be made and preserved for a while, to be served with scrumptious samosas and pakodas or to be used in the preparation of chaat items. The famous Green Chutney is another must-learn dish, indispensable in the preparation and serving of North Indian snacks.
South Indian and Maharashtrian cuisine are also well-known for their collection of dry chutneys. Dry chutneys are basically spice powders that can be served along with rice or snacks. The Dry Garlic Chutney from Maharashtra is a powerful combo of garlic, dried coconut and red chilli, which adds a spicy note to snacks like Vada Pav.

You can even go all out and make yourself a chatpata open sandwich with a sprinkling of Dry Garlic Chutney powder! If you come down South, you will be met by many more such dry chutney powders like the Milagai Podi, Curry Leaves Powder and Coconut Powder, all of which go well with South Indian snacks like idli and dosa. Some of the chutney powders can also be mixed with hot rice and ghee and served as a quick meal with papad and curd.

What is mint coriander chutney made off?

What is mint coriander chutney made off? mint coriander chutney is made from 6 simple ingredients. 2 cups chopped mint leaves (phudina), 1 cup chopped coriander (dhania), 1 large onion, sliced, 1 to 2 tbsp lemon juice, 1 tsp sugar, 4 to 6 green chillies and salt to taste.

Preparing the mint leaves for the chutney

This is what mint leaves look like.
Trim off the roots and separate the mint leaves.
Place the mint leaves in a deep glass bow. Immerse the mint leaves in clean water. Wash the leaves by using your hands to remove the dirt.

Strain the water out using a sieve.

Preparing the chopped coriander for the chutney

This is what coriander looks like.
Since we are making a chutney, you can use the stems of the coriander. Put the corainder in a bowl of clean water and remove the dirt with your hands.
Strain the water out using a sieve.

Making the mint coriander chutney | coriander mint chutney |

To make the mint coriander chutney | coriander mint chutney | put 2 cups chopped mint leaves (phudina) in a mixer.

Add 1 cup chopped coriander (dhania).
Add 1 large onion, sliced.
Add 1 to 2 tbsp lemon juice. This helps preserve the colour of the chutney.
Add 1 tsp sugar. This is optional. If you want a healthier chutney then skip the sugar. The effect is that the chutney will get a bit spicier.
Add 4 to 6 green chillies. No need to slice them as we are going to grind it. But remember to remove the stem and discard it.

Add salt to taste.
Add very little water to grind to a smooth paste. We have used 1 tablespoon of water.
Pulse for 30 to 45 seconds. Then just mix the mint coriander chutney | coriander mint chutney | from the edges back into the centre.
Pulse again for 30 seconds and your mint coriander chutney | coriander mint chutney | is ready.
Serve mint coriander chutney | corainder mint chutney | immediately.

Or store mint coriander chutney | coriander mint chutney | in a glass jar in the fridge for 2 days or in a plastic container for 7 days in the freezer. Shelf life is limited due to the use of onions. So don't make a very big batch.

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