Minty Green Chutney

by Tarla Dalal

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How about perking up your meal with a chutney that is awesomely tasty but not spicy? Here is how you can make a flavourfut Minty Green Chutney that is just right for those with acidity.

An effective combination of mint and coriander makes this chutney a great accompaniment. Minimal amount of green chillies and lemon juice are used to improve the flavour of this chutney, which is balanced beautifully with a pinch of sugar and salt.

Try it as an accompaniment with your favorite snack! This chutney is also a good accompaniment to stomch-friendly snacks like Potato Bajra Pancake and Nutritious Chilas .

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Minty Green Chutney recipe - How to make Minty Green Chutney

Tags

Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 1Makes 0.75 cup (11 tbsp). (11 tbsp )
Show me for cup (11 tbsp).

Ingredients

2 cups roughly chopped mint leaves (phudina)
3/4 cup chopped coriander (dhania)
1/2 tsp roughly chopped green chillies
2 tsp lemon juice
1 tsp sugar
salt to taste

Method

Combine all the ingredients in a mixer and blend to a smooth paste using a little water.
Store refrigerated in an air-tight container and use as required.

Minty Green Chutney recipe with step by step photos

Method for Minty Green Chutney

Take one fresh bunch of mint leaves. Do not buy wilted leaves, buy the bright green ones that have not faded in color.
Pick the leaves from the stems and discard the stems.
Wash the leaves thoroughly to remove any dirt and dust that might be on them.
Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Keep aside.
Take one fresh bunch of coriander. The leaves are fresh if they have not become brown and have a fresh aroma.

Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
Roughly chop the leaves for the minty green chutney. Keep aside.
Put the mint leaves in a mixer jar.
Then add the coriander leaves. We are using 3/4 cup of roughly chopped coriander leaves.

Now add the lemon juice. This will help maintain the color of the chutney. If you don’t add lemon juice, the chutney will keep on getting darker.
Also add roughly chopped green chillies. Since this is an acidity friendly recipe, we have only used 1/2 tsp of green chillies.
Add the sugar to balance the flavor of the lemon.
Finally add salt to taste.
Add approximately 1/4 cup water so that it is easily blended.

Blend into a smooth paste. As the leaves stick to the jar, you might have to scrape the sides once or twice and blend again for a smooth chutney.
Store this in the freezer in an airtight container. You can serve this chutney along with Moong Dal and Paneer Chila.